Almond French Toast w/ Sauteed Bananas

Jan 10

 

 

I just had brunch with my very dear friends, Margaret and Terry.  We had Mimosas and the above mentioned french toast and Boca Breakfast Sausage and a great cup of Coffee Bean Direct Espresso!(check ’em out at https://www.facebook.com/coffeedirect or www.coffeebeandirect.com/  )what a great way to spend a Sunday! I had made some multi-grain bread (see recipes) and had extra bananas that were not too ripe, Marg brought the sausage and it went like this:

Almond French Toast for 3-4 people

Multigrain bread

5 eggs

1 c milk of your choice (for this , almond is good)

1 tsp cinnamon

1 tsp vanilla

1/2 tsp almond extract

1 tbsp butter ( or whatever butter-like product you choose)

3/4 c shaved almonds

In a wide, 3 inch deep pan, beat together the first 4 ingredients.

Slice 6-8 1/2 inch pieces of bread

Soak them on the egg mix, slopping them around in it so they are all well sogged (leave them soaking at least 15 min)

Meanwhile in a large non-stick pan (I use Ecolution non-stick, check out their website), melt your butter or butter-like procuct over med-high heat. Toss in  1/2 of the almonds and swirl around in the pan.

Place the soggy, egg-y bread on top of the almonds.

Take  the remaining half of the almonds and smush them onto the bread

Cover the pan, turn the heat down a bit. Let cook 5-7 minutes.

Using a big spoon, dribble a bit of the egg mix on the almonds so they will stick to the bread.

Flip them all over and cook for another 7-10 minutes.

Put them in the oven @ 250* on a heat-proof pan while you Make the bananas:

Sauteed Bananas

Keep the pan on Med heat. Throw in a small lump of butter and let it melt

Peel and slice longways 3 slightly under-rip bananas

Toss w/ a couple of tbsp of lemon juisce.

Mix  1 tsp cinnamon w/ 1/2c tubinado sugar.

Toss the bananas w/ the lemon the coat both sides w/ sugar mix.

Throw in your pan and turn heat to high.

Shake the pan as everything starts to bubble.

Flip the pan in that fancy chef way to turn everything over (or use a heat proof spatula)( but you might as well learn how to flip the pan…it’s wicked easy and makes you look like you really know what you are doing)(plus it’s fun)

There you are….Heat up some Grade B Maple Syrup (usually cheaper and way more maple-y than Grade A) and you are set to eat something good!
Now, this recipe is fine with any kind of bread, but just be sure you get a sturdy loaf that you can slice yourself.

 

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