While frequently cooking for one, finding ways to re-purpose leftovers becomes a necessity. Otherwise things spoil or you grow tired of eating the same thing every day for a week. And sometimes your freezer is already too full of whatever you got sick of eating last week.
Not that I really have any problem eating an entire loaf of banana bread on my own, but figured it would be fun to change up the form in which I ate it in the morning instead of just toasted with some butter on top. Along comes this recipe from Jessica over at How Sweet It Is, prepared just like traditional french toast but with banana bread slices. I could’ve had this for dessert I loved it so much.
This rich breakfast treat was much needed in order to compensate for working such long hours the past month. Oh and don’t let the weekend fool you, lab work does not go away just because the day of the week starts with an “S”. I’d say I am almost done with this stint of icky-ness but another is surely to pop up once completed.
Oh, don’t forget the banana slices and whipped cream on top!
One year ago: Sweet Potato Fries
BANANA BREAD FRENCH TOAST
1/2 loaf banana bread (about 6 slices)
3 large eggs
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp cinnamon
Butter for the pan
- Slice banana bread to desired thickness.
- In a bowl, combine eggs, vanilla, cream and cinnamon, whisking until combined.
- Heat a griddle or large skillet over medium heat and brush with butter. Dip each slice into the egg mixture for about 30 seconds to coat completely, then place on the buttered surface. Cook until golden and somewhat crispy, about 2 minutes per side.
- Serve with sliced bananas, fresh whipped cream, and syrup.
Source: How Sweet It Is