There’s something about french toast that makes it one of the perfect breakfast foods. When made correctly it’s divine. I happened to be watching s cooking show one day and they made french toast from banana bread or something along those lines. The light bulb went off for me because I had made it from wheat bread, white bread, and even cinnamon raisin bread, but thought that banana bread would be too porous and it would be soggy. Apparently, it is one of the best ways to make french toast because it is porous. The inside stays moist while the outside get a little crisp to it. That set off all kinds of creative ideas of making french toast from pumpkin, apple, apple cinnamon, apple chocolate chip, zucchini, and other breads! Why not? Bake a loaf, or two, and have a french toast feast with homemade breads!
I remember making french toast with my Mom. And it took me a while to get it when I left home. It’s like a slight science. Who likes soggy french toast? What about french toast without enough batter? Awkward.
It seems to take the perfect combination of eggs, milk/cream, cinnamon, and vanilla to make the batter just perfect. Let’s not forget to have the skillet that the right temperature. Too hot, it’s going to be a problem. Too cool, it takes forever, and we end up with…soggy french toast.
The end product is definitely worth it. And it doesn’t take that long to whip a batch up. Using different kinds of bread it can be an adventure n the kitchen.
French Toast Batter (for 6 slices)
3 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
butter or oil 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/oiled surface. Cook until golden and somewhat crispy, about 2 minutes per side. Serve with sliced bananas, fresh whipped cream, syrup and a sprinkle of graham cracker crumbs. For a drizzly chocolate, combine 2 tablespoons chocolate chips and 1/4 teaspoon coconut oil in the microwave for about 45 seconds, mixing once during cooking time, until melted. WAHLAH!