Breakfast at home can be special without being complicated. I came up with this twist on French toast for a diner that I helped open outside Denver. The cool tartness of the lemon-infused sour cream balances the sugar.–Ryan D’Agostino
LC The Bigger The Better Note
Guys like things BIG. Which is exactly why we bring you this behemoth stack of French toast made from thick-sliced banana bread. Guys also likes things to be quick. Which is exactly why author Ryan D’Agostino brings you this quickie take on the accompanying vanilla-infused maple syrup, which ably accommodates last-minute cravings. (If you’re the lazy or uber efficient sort, you can make a bigger batch of syrup to keep on hand at all times. Simply split an entire vanilla bean, scrape the seeds into a bottle of maple syrup, close it, and shake it up a bit. It’ll be ready in a matter of hours or, for a more intense flavor, days. Keep it on hand for last-minute emergencies.) As for that blob of lemony sour cream, it’s just as quick.
Banana Bread French Toast Recipe
Ingredients
- For the French toast
- 2 large eggs
- 1 tablespoon milk
- Pinch ground cinnamon
- 2 thick slices—like 1 1/2 to 2 inches thick —banana bread, preferably day old or really well dried out (or, if you’re gluten-free, try this banana bread)
- 1/4 tablespoon unsalted butter
- For the gloppy toppings
- Maple syrup, as much as you deem a glorious excess
- 1/2 vanilla bean, split and scraped
- 2 to 3 tablespoons sour cream
- 1/2 teaspoon grated lemon zest
Directions
- For the French toast
- 1. In a bowl, beat the eggs, milk, and cinnamon until well combined.
- 2. Thoroughly coat the slices of bread with the egg mixture, turning to coat all sides and allowing any excess to drip off. There’s no need to let the bread soak, as this recipe is all about instant gratification.
- 3. In a large nonstick or cast-iron skillet, melt the butter over medium to medium-high heat until barely foamy. Cook for about 2 minutes on each side.
- Make the gloppy toppings
- 4. While the French toast is in the skillet, warm the maple syrup and the vanilla bean—both the seeds and the pod—in a small saucepan over medium-low heat for a few minutes. Remove and discard the pod.
- 5. Then whip the lemon zest and sour cream until thick–really thick–so the cream won’t just melt into the hot French toast upon contact.
- 6. Stack the French toast on a plate and smother it with the maple syrup, allowing the syrup to drip down the sides of the stack. Glop a big spoonful of lemon sour cream on top. Grab your fork.
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Oh wow. I make a pretty mean French toast (if I may say so myself) and I always buy banana bread. I never thought of putting them together. Clever idea! But I like my banana bread pretty moist.
Perhaps you could slice your uber moist banana bread and leave it out on the counter overnight prior to turning it into French toast? That may help ensure the French toast isn’t soggy, Glutton on a Budget. (Love your blog, by the way. Love it.)
Oh wow, thanks, Renee! That so made my day :) I’ll follow your advice about leaving out the bread overnight. Safe from ants and bugs, of course.
Ah, good point on the ants and bugs…perhaps place it on a baking sheet in your (turned off) oven rather than on the counter…!
I tried out a new recipe for banana bread from my sister last weekend. It was pretty good, but became fabulous when I turned it into french toast with this recipe. The Sour Cream/Lemon Sauce was kick ass. I doubled or tripled the amount of lemon zest.
Chronis, so glad you liked the recipe. Perhaps on The One’s and my sojourn to Maine this summer, you can make it for us?
Absolutely!