Not only was it extremely pleasant to sit around with no feeling of having to rush around and get things done, but we also had a pretty darn tasty meal on the table to start off with. I usually don’t even like bananas, but these were really good. It was the perfect way to kick of the weekend. After we spent so much needed downtime, of course we got up and got right back to it. It certainly did feel good for that short amount of time that it lasted. We are going to have to do that more often!
Check out what they are saying about this recipe over at NeighborFood:
“I love everything about this! French toast made with challah is the BEST. And caramelized bananas… Mmmmm! I’m convinced that these would be dreamy even for people who think they don’t like bananas!”
I thought I didn’t like bananas at all until I had them served up like this… tasty!
Ingredients
For the french toast
8 slices stale challah bread, cut in 1 inch thick fingers (About 1 loaf)
6 Eggland’s Best eggs
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch salt
2 Tablespoons Land O’ Lakes butter
2 cups whole milk
For the bananas
2 bananas, in 1 inch slices
1 Tablespoon butter
Scant 1/4 cup Domino brown sugar
1 teaspoon bourbon (optional)
Instructions
Preheat the oven to 225 degrees and place a wire rack on a sheet pan.
In a large shallow bowl, whisk together the eggs, vanilla, cinnamon, and salt. Stir in the milk.
Heat the butter in a large skillet over medium heat. Meanwhile, soak the fingers in the egg mixture for at least 1 minute per side. Transfer the fingers to the skillet (you’ll probably have to do two batches) and cook until golden brown on the bottom, about 3 minutes. Flip and continue to cook until the other side is golden, another 2-3 minutes.
Transfer the cooked fingers to the wire rack and place them in the oven to keep warm while the second batch is cooked.
Meanwhile, make the bananas. Melt butter in a skillet over medium heat. Place banana slices in skillet in a single layer. Cover with brown sugar.
Brown bananas on one side, then flip, allowing sugar to cook and the other side to brown.
Remove the skillet from heat then pour in bourbon. Let sizzle for a minute, then use the bourbon to slide banana slices out of skillet and onto a plate.
Serve the French toast warm with real maple syrup and the caramelized bananas.
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Quick Tip: You could also do these with pears if you don’t like bananas.
Thanks again to NeighborFood for this yummy breakfast recipe.
