French Toast with Brown Sugar Bananas
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.
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)
- Preheat the broiler to high. Set the top rack as close as possible to the heating element.
- Heat half of the oil in a heavy-bottomed skillet over medium heat.
- Meanwhile, stir together the eggs, milk, vanilla bean, honey, salt, and pepper in a wide, 3″-deep baking dish.
- Submerge or dip 4 slices of bread into the seasoned egg mixture for 30 seconds. Drain on a plate for about 1 minute.
- Cook in the skillet for about 3 minutes on each side, or until crisp and lightly browned.
- Transfer to a warm platter.
- Add the remaining oil.
- Repeat the process with the remaining slices of bread.
- Arrange the banana halves on a baking sheet, cut side up.
- Evenly sprinkle the sugar over the bananas.
- Broil until the sugar melts and turns crisp.
- Place a slice of French toast in the center of each of 8 warmed plates.
- Top with the ice cream.
- Place a glazed banana slice on each piece of toast next to the ice cream.
- Drizzle with the maple syrup.
Photo Courtesy of Andre Baranowski. Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.