French toast is one of my favorite things to eat – if not MY favorite – and because it’s so easy to make, it’s also one of my favorite breakfasts to prepare. This bananas foster sauce was a completely wonderful addition to an already perfect breakfast meal. It was so sweet and flavorful and it made the whole kitchen smell absolutely delicious! I can see myself making it again to serve over ice cream.
French Toast: (serves 3-4)
- 4 eggs
- 1/2 cup vanilla almond milk (or regular milk)
- 1/2 tsp vanilla
- 1/8 tsp cinnamon
- 6 – 8 pieces of bread
- butter for greasing the pan
- Mix eggs, almond milk. vanilla and cinnamon with a fork or whisk in a wide, shallow bowl.
- Add a small amount of butter to a large frying pan and heat on medium-high heat.
- Dip bread slices in egg mixture for at least 10 seconds on each side, then place on frying pan. Cook until bottom is golden brown, flip and repeat.
Bananas Foster Sauce: (adapted from http://basil-albi.blogspot.com))
- 4 Tbsp butter
- 1/4 cup packed brown sugar
- 1/4 maple syrup
- 1/8 tsp cinnamon
- pinch of nutmeg, allspice, and salt
- 2 bananas (slightly underripe), sliced
- Melt butter over low heat. Add brown sugar and stir until dissolved.
- Add maple syrup, cinnamon, nutmeg. allspice and salt and cook for three minutes.
- Bring it to a simmer, add the bananas and cook covered for five minutes.
Breakfast is my favorite meal of the day…well, I should say breakfast food is my favorite type of food because I have no shame in eating breakfast at any hour. Honestly, I’m usually in such a zombie-like state in the morning that I just have a piece of fruit…it’s not until after a cup of coffee that I can actually get myself to cook something. But, a midday egg burrito? You betcha! Pancakes for dinner? Yes, please! Late Night Waffles? Say no more.
This eggnog French toast is festive and delicious! I made is using homemade bread and it had a wonderful, rich flavor. This serves one or two but you can double or triple the recipe as needed!
Eggnog French Toast
- 1 egg
- 1/4 cup eggnog
- pinch cinnamon
- pinch nutmeg
- 2-3 pieces of bread
- With a fork, whisk the egg, eggnog, cinnamon and nutmeg in a bowl big enough for dipping.
- Dip the bread in the egg mixture and allow it to soak for a couple minutes.
- Butter a hot pan or griddle and place bread on it.
- Cook for a few minutes on each side until golden brown.
If I open a menu and read “Breakfast served all day,” I don’t need to keep looking; I already know I will be having French toast. I think I can safely say that it is my favorite food. This baked French toast was very cinnamon-y and delicious, crispy on the outside and moist on the inside. It was so easy to throw it together the night before – I’ll definitely be making this again!
Baked French Toast (serves 4-5)
- 8 slices of bread, torn or cut into cubes
- 4 eggs, lightly beaten
- 1 1/4 cup milk at room temperature
- 2 Tbsp melted butter
- 1 Tbsp vanilla
- 1/2 tsp cinnamon
- pinch of nutmeg
- Butter or grease a 9×9 baking dish. Place bread pieces in the pan.
- Combine eggs, milk, and melted butter with a whisk. Add vanilla, cinnamon and nutmeg.
- Pour the egg mixture over the bread, making sure most of the bread pieces got covered.
- Refrigerate overnight.
- In the morning, cover with streusel topping and bake at 350 for about 40 minutes. You can adjust the baking time depending on how mushy you want it. I baked mine for 40 minutes and the top was crispy but the inside had a texture similar to bread pudding.
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 stick butter, cut into pieces
- Combine flour, brown sugar, cinnamon, and salt with a whisk.
- Using a pastry cutter or fork, cut in the butter until most of the flour mixture has been incorporated and it looks like crumbles.
Note: You can make the streusel topping the morning of or the night before, just keep it in the refrigerator overnight.