Sunday, October 18, 2009

Banana-and-PB-Stuffed French Toast

Have I ever shared how much I adore French toast?

Actually, I'm a francophile in many regards - I so dearly love their wine (Beaujolais being my favorite, and only available this very time of year!), their language (though I speak little - "J'adore les croissants avec poulet et Jean-Paul Gaultier!"), their fashion - oh, and did I mention their food? I spend about 92.8% of my time daydreaming about wandering through Le-Grande-Jatte-esque landscapes, picnicking with a baguette, some stinky cheese, and some red wine near a bridge, followed by a jaunt through the Louvre and maybe dinner in some obscure post-beatnik cafe--

--and then I remember I'm actually sitting in front of my iMac, thinking up banner ads. Sigh. Now might be a good time to mention two things: 1.) I've never actually been to France, and 2.) I'm not at all convinced that French toast bears any resemblance to anything the French actually eat for le petit dejeuner. That notwithstanding, my love for French toast (much like my love for the fried potatoes and the kisses for which they are so well-known) endures despite its dubious provenance.

Usually, I make it very simply: egg, milk, cinnamon, butter, maple syrup. Done. But, a few almost-too-ripe bananas weeping on my fruit tray and a new jar of homemade peach honey whispering from within the cupboard, I decided to make that IHOP-bastardization of French toast - Stuffed French Toast. Although this came out nicely and was a fantastic way to start a lazy weekend morning, I truly prefer French toast in its simplest form, but since this insisted on photographing well and being somewhat interesting, I decided to share it. So, thank you, France, for your toast! And thank you America, for your irrepressible spirit of excess!



4 thick slices bread (I used whole wheat)
a few spoonfuls natural (unsweetened) peanut butter
1-2 ripe bananas, sliced into rounds
drizzle of peach honey (or regular honey)
2 eggs
1 T. heavy cream (milk is fine, too)
pinch of cinnamon
pinch of nutmeg
2 T. butter
maple syrup for drizzling


Beat the eggs, cream, nutmeg, and cinnamon in a bowl. Set aside. Meanwhile, heat a nonstick skillet over medium heat.


Spread 2 slices of bread with the peanut butter, then top with the banana slices. Drizzle honey over both. Top with the other pieces of bread, making two sandwiches.


Melt the butter in the pan. Dredge each sandwich in the egg mixture, until coated. Fry on the first side until golden-brown. Flip and fry on the other side until golden-brown. Remove from heat, slice in half, drizzle with syrup, and serve. Enjoy!

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