If you are one of those people who just loves French toast, try this gussied-up version. I recommend you use the Old-Fashioned Honey-Wheat Bread recipe, a good egg bread, or any substantial loaf. French toast is a good way to use day-old or slightly stale bread. This is wonderful for a weekend breakfast or brunch.


Serves 8



3-4 tablespoons grapeseed oil

large eggs, lightly beaten

2/3 cup milk

Seeds from 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

2 tablespoons local honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 slices rich egg bread, such as challah or brioche, each about 3/4″ thick

4 bananas, peeled and halved lengthwise

1/4 cup raw granulated sugar

8 scoops vanilla ice cream or your favorite flavor

1/4 cup maple syrup Fresh currants, for garnish (optional)



  1. Preheat the broiler to high. Set the top rack as close as possible to the heating element.
  2. Heat half of the oil in a heavy-bottomed skillet over medium heat.
  3. Meanwhile, stir together the eggs, milk, vanilla bean, honey, salt, and pepper in a wide, 3″-deep baking dish.
  4. Submerge or dip 4 slices of bread into the seasoned egg mixture for 30 seconds. Drain on a plate for about 1 minute.
  5. Cook in the skillet for about 3 minutes on each side, or until crisp and lightly browned.
  6. Transfer to a warm platter.
  7. Add the remaining oil.
  8. Repeat the process with the remaining slices of bread.
  9. Arrange the banana halves on a baking sheet, cut side up.
  10. Evenly sprinkle the sugar over the bananas.
  11. Broil until the sugar melts and turns crisp.
  12. Place a slice of French toast in the center of each of 8 warmed plates.
  13. Top with the ice cream.
  14. Place a glazed banana slice on each piece of toast next to the ice cream.
  15. Drizzle with the maple syrup.
  16. Enjoy.

Photo Courtesy of Andre Baranowski.  Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.