What is better on a weekend morning than a warm plate of French toast? French Toast with caramelized bananas of course!
Of course, banana’s don’t grow locally in New England though! With fresh fruit coming into season, I like to stop at our Connecticut local farm stands and make a fresh fruit salad for lunch or for dessert after dinner.
Things have been pretty quiet in the Frugal New England Kitchen you may have noticed. I was sick for several weeks over the winter with some bug that everyone seemed to have. I’ve also decided to try to lose weight and have started back up with the Weight Watchers Online program.
Coffee and Crochet
Also, I’ve cut back on my favorite Starbucks Mocha Frappacino and put my creative hat back on and have taken up crocheting again. You’ll have to check out my new Moomettes Crochet Shop where I sell my handmade Crochet Wash Cloths, Handmade Dish Cloths, Boot Cuffs, Leg Warmers, Boot Socks and handmade fashion accessories! After seeing so many cute Pinterest Crafts, it was high time I started getting Craftsy and ramping up my crochet hobby up a notch and start a crochet business.
Here’s one of my latest handmade Dish Cloths crochet pattern design:
Available for Sale on Moomettes Crochet
Now back to the recipe for French Toast
Made with eggs, milk and bread, French toast is one of the most inexpensive and easiest breakfast treats you can make. It’s a great way to use up bread that has gone stale and if you have more than you need, simply refrigerate it for up to two days and microwave when ready to eat.
You can top French toast with anything you like from cheese or peanut butter to sweet syrups or fruit. Just about anything your taste buds desire will be great on this dish.
Slice into strips and serve with a side of fruit for a great afternoon snack for kids or for Mother’s Day Brunch!
Check out my easy Cheesecake Recipe for dessert !
Recipe for Brunch Banana French Toast
Caramelized Banana French Toast
For a contrast in flavor, try spicy sausage when serving with this Caramelized Banana French Toast sweet syrup.
- 6 lg. eggs
- 1 c. whole milk
- 1 Tbs. sugar
- 1 tsp. vanilla
- 1 lg. orange
- ½ tsp. nutmeg
- 6 slices Oat Bread (or other heavy bread)
- Canola Oil
- 3 firm bananas
- 2 Tbs. unsalted butter
- 3 Tbs. packed brown sugar
- ½ c. fresh orange juice (or more)
- Preheat the oven to 350 degrees. Have a baking sheet available to hold the cooked toast and keep it warm.
- Place a griddle or skillet over medium-high heat and add a tsp. of oil.
- While the skillet is heating up, scrape the zest from the orange into a large shallow bowl.
- Break the eggs into the same bowl and add milk, sugar, nutmeg and vanilla. Whisk together.
- Cut the bread in half and place as many pieces as your skillet will hold in the egg mixture.
- Let the bread soak about 30 seconds - 1 minute on each side.
- Fresh bread soaks up more than stale bread so be careful you don’t soak it too long or it will fall apart when you transfer it to the frying pan.
- Transfer the bread from the eggs and cook until golden brown on both sides. Place cooked toast on the baking sheet and store in a warm oven to keep warm.
- Peel and slice the bananas.
- In a large frying pan, melt the butter over medium-high heat. Add the bananas and cook gently until they begin to brown. Stir in the brown sugar and continue stirring until the sugar melts.
- Add the orange juice and cook until the liquid becomes like syrup. If it gets too thick, add a little more orange juice.
- Place toast on a plate and spoon on some of the caramelized bananas. Serve with bacon, sausage or ham and even a side of hash browns if you wish.
- Add slices of the orange used for zest to garnish the dish.
This may look like a complicated breakfast dish but it’s really simple. If your family doesn’t like bananas, you can easily substitute apples or pears or prepare two toppings and let them choose.
© Frugal New England Kitchen