This recipe was so easy and delicious that I'm blogging about it as I eat it. I'm chewing as I type. This banana stuffed french toast is by far one of my favorite recipes to date. It looks fancy, but with minimal effort. OhmygoshI'msoexcited.
Once in a while, I'll find new recipes by googling the ingredients that I have. This morning, a search for baked + banana = baked banana french toast. I scurried over to allrecipes, and found Karen's Baked Banana Stuffed French Toast. After reading the comments, and making some of my own changes, this happened:
BAMF: Bad Ass Mother Fooder?
Baked And Mouth Feast?
Since I'm usually eating breakfast/brunch alone on Saturdays, I scaled everything down for one serving.
2 pcs. wheat bread
1 lg. egg (room temp)
2 tbs. warm milk
1/2 tsp. brown sugar
1 med. ripe banana, sliced
maple syrup, strawberry syrup, whipped cream (whatever's healthiest)
- Preheat oven (or my rinky dinky toaster oven) to 375 F. Put a little dab of butter into your baking sheet, and let it all warm in the oven while you work.
- Combine egg, milk, sugar, and vanilla in a flat bowl/container. Now whisk it. Whisk it good. (Any Devo fans? No? Just me?)
- Slice the bananas (I sliced them at an angle to get longer pieces, rather than a bunch of short "o" shapes). Place a double layer between the 2 slices of bread.
- Carefully dip each side of your banana sandwich into the egg mix. Just stuff any rogue banana slices back into the sandwich as they fall out.
- Take the hot baking sheet out, jiggle the pan so the butter spreads, and place your sandwich onto it. Bake for about 5 min, or until the bottom side is light brown and crisp, then flip to the other side for another 5 min. (This step will change according to your preference. Some people actually fry theirs in a frying pan, then bake, but I'm lazy. Also, I prefer my french toast to be a bit crispier than most people, so pay attention to it as it bakes).