Day 5.
The kids go back to school today after a lengthy holiday break. I'm up at oh-dark-thirty, an hour I don't usually enjoy seeing, rubbing the sleepiness from my eyes and mentally preparing for the day ahead.
Usually the kids eat breakfast at school. That way, the food is in their bellies a little longer. Plus, it's Little Kid Social Hour in the cafeteria in the mornings. It gives them a little extra time to see their friends before beginning their days.
This morning, though, I thought I'd wake them up to a special breakfast to mark their return to school. Banana Bread French Toast is pretty special. It takes prior planning to pull this morning wonder off -- you have to have the banana bread to make it. I made a loaf last night. I just used the recipe in my handy dandy Betty Crocker Cookbook. After it cooled, I sliced it into 1/2" thick pieces and left some room between them so that air could get to the pieces and slightly dry them out. I covered the loaf with aluminum foil and went to bed.
Banana Bread French Toast
serves 4 (2 slices each)
Ingredients:
- 1 loaf of banana bread, sliced 1/2" thick (remove the end pieces)
- 3 eggs, beaten
- 3/4 cup milk
- 1/2 tsp ground cinnamon
- butter
How it's Done:
Preheat a skillet or griddle to medium. Add a bit of butter.
Combine eggs, milk, and cinnamon in a mixing bowl.
Dip slices of banana bread in egg mixture, making sure to coat thoroughly.
Fry on both sides until browned.
Serve with maple syrup, confectioner's sugar, or whipped cream
Interesting slant on French Toast. I think it would be great using pumpkin bread as well.
ReplyDeleteI bet it would! One of these days, I'll try it. I think I would add some pumpkin pie spice instead of cinnamon. If you do before me, please report back and let me know how it turns out.
ReplyDeleteHow about some soup on your blog for these freezing temps!
ReplyDeleteI always add a tsp of vanilla to my french-toast-egg-dip mixture. YUM!
ReplyDeleteP.S. Really enjoying your blog!!