I love whipping up an easy cafe-style breakfast-in-bed for good Sir Dilly Dally and myself to start the weekend off. today’s recipe was an overindulgent, food coma inducing dish combining my two favourite sweet breakfast dishes, Banana Bread French Toast.
I had baked a gluten-free banana bread a week or two earlier (using a healthy recipe from the Clean Eats cookbook by Alejandro Junger), but rather than eat the whole thing in one go, I sliced it up and froze it for another day. It’s day had arrived and it was time to take that banana bread up a notch. So I decided to combine it with one of my other favourite breakfast recipes… French Toast.
What resulted was a truly decadent breakfast dish that is not for the faint hearted!
Banana Bread French Toast
Serves: two people
- 4 slices banana bread (home-made or store bought – I originally made 3 slices each but it was way too much!)
- 3 eggs (adjusted for 4 slices of banana bread)
- 1/3 cup milk (any is fine, all I had was Almond in the fridge)
- Olive oil to grease the pan
- Maple syrup and some fresh berries, to serve
Whisk up the eggs in a mixing bowl.
Add the milk and whisk until combined.
Soak the banana bread in the egg mixture for a couple of minutes.
Heat some olive oil in a pan, when hot, place the eggy bread into it.
I like my toast really well cooked, so I leave for about 8 minutes or until it is a nice golden brown before I turn it. Best to just keep an eye on it until it’s how you like it.
While you are waiting for it to brown up, chop some berries. Once its cooked, it’s time to plate up the banana bread french toast, top with berries, drizzle with maple syrup and tuck in!
I suggest a very very long walk afterwards (or a nap)!