Saturday Morning Breakfast

This breakfast recipe was too good not to share.


French Toast with Vanilla Bourbon and Caramelized Bananas
by David Zinczenko and Matt Goulding for Eat This Not That

Ingredants:
2 Tbs butter
1/4 cup bourbon ( I nixed this and used extra vanilla instead)
1/4 cup brown sugar
1/4 cup crushed walnuts
2 ripe (but still firm) bananas sliced into 1/2" coins
1 cup 2% milk
3 eggs
1 tsp ground cinnamon
1 Tbs vanilla
8 slices sturdy whole-grain bread

1. Heat butter in a medium nonstick pan over medium heat. Add 1Tbs vanilla, 1 Tbs water, brown sugar and stir until dissolved. Cook for 1-2 minutes until lightly bubbly. Add walnuts and cook additional 2 minutes; add the bananas and heat through. Stir in 1/4 cup milk and keep warm (not boiling).

2. In a separate bowl, whisk remaining 3/4 cup milk, eggs, cinnamon, and vanilla.
3. Pre-heat a large nonstick or cast iron skillet over medium heat. When skillet is warm, spray with light coating of nonstick cooking spray.
4. Working 2 pieces at a time, dip the bread into the milk and egg mixture. Soak both sides of bread. Add the bread to the hot skillet. Cook until golden brown on the bottom, flip and cook other side.
5. After cooking, serve on a plate, and top with the warm banana topping and glass of cold milk.

Makes 4 serving (and believe me, you will be full after 2 slices!)