We had a minor problem with one of our cameras this weekend and unfortunately we didn’t didn’t have the other one at home. So, iPhone pictures it is! Of course, this happens on the one weekend where I actually cook.
Throughout my pregnancy, I haven’t had any sort of weird cravings. But, I will say that food I normally like does taste better that usual. I think we’ve eaten some variation of french toast every weekend for the last few weeks.But, this one is my favorite.
As a side note, one thing we’ve picked in living in New England is an affinity for real maple syrup. Living in South Africa – it was hard to find, so we would bring over Hungry Jacks or whatever else we could fit a years supply of in our bag (without breaking the bank). After reading the list of ingredients, we couldn’t help but make the switch. It definitely makes a difference!
Ingredients
4 tablespoons butter
3 Tbsp light brown sugar
ground cinnamon
2 bananas, peeled, cut into 1/2-inch-thick rounds
2 Tbsp cream cheese, room temperature
1 medium loaf French bread, cut into 2 inch slices
3 large eggs
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon vanilla
powdered sugar, to serve
Maple syrup, to serve
Directions
Preheat oven to 350 degrees.
Melt butter in a heavy bottomed skillet over medium heat. Add brown sugar and a dash of cinnamon and mix until it melts. Add bananas and cook until they are soft. Remove from heat. Add cream cheese and mash together with a fork until incorporated. Set aside.
Cut a 2-inch-long slits in 1 side of each bread slice to create a pocket that leaves 3 sides of bread intact. Spoon the banana mixture into the bread pockets.
Mix eggs, milk, cinnamon and vanilla with a whisk in a large bowl. Melt butter in a heavy bottomed skillet over medium heat. Once the butter is melted, start dipping the bread into the egg mixture. Allow each slice to soak in the mixture for 30 seconds to a minute. Place in skillet and brown each side (I could fit several in the pan at once).
As you finish each slice, place in a baking dish in the oven. Once all of the slices are finished on the skillet, set your timer for 10 minutes and finish cooking in the oven.
Top with the powdered sugar and maple syrup.
Katie is a freelance writer, writing mostly about her love for travel and, of course, food. Her husband, Marc, is a web developer and photographer. The newlyweds have visited 15 countries together, and Katie's on track to have visited 30 countries by her 30th birthday.
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October 22, 2012 at 10:29 am
Oh, it breaks my heart when I only have my iphone but desperately need to take a food picture. Thankfully for you, this French Toast sounds so delicious that it doesn’t even need the thousand words that a “good” camera shot would lend. Yum!