19 February 2013

Foodie Tuesday | Banana Bread French Toast with Caramelized Banana Compote

Last weekend we set aside three full days to celebrate A's birthday, her first in the double digits!

She's a great sport when it comes to her bonne fetes. Her birthday is actually in early January, square at the intersection of holiday exhaustion and tournament craziness, when none of us has a free weekend to party nor any gas in the energy tank to entertain a gaggle of little girls.

Luckily, we're not above bribery and she's not above being bought.

This year, she waited a little more than a month for her party, and we rewarded her handsomely: a girl's day out (during the biggest snow storm so far this year), a jewelry-making party with her friends at the fabulous Simply Creative Studio, followed by a pizza dinner, cupcake-making and a slumber party for her and her four closest friends.

The pièce de résistance? Sunday morning breakfast.

Preparation: 15 minutes | Cooking Time: 25 + 15 minutes | Serves: 8-12

  • 6 bananas, very ripe
  • 3 tbsp salter butter
  • 1/3 cup brown sugar 
  • 2 tsp vanilla
  • 1/4 tsp each cinnamon and nutmeg (or more, to taste)
  • 1/8 tsp salt
  • 1 loaf banana bread (homemade, if you can get it)
  • 6 large eggs
  • 1/3 cup milk
  • 1 tbsp honey
  • 1/4 tsp cinnamon
  • Cooking spray
  • Toppings - assorted berries (blueberries, strawberries, raspberries), maple syrup, whipped cream, chocolate sauce and/or whatever else you fancy!

Cooking Directions:
  1. Peel and slice bananas into coins 1/4-inch thick.
  2. Preheat a skillet over medium-high heat; add butter. When butter is melted and sizzling (but not browned), add bananas. Sauté for 3 minutes.
  3. Meanwhile, in a flat-bottomed baking dish, whisk together the eggs, milk, honey and 1/4 tsp of cinnamon.
  4. Slice banana bread loaf into slabs between 1/2 and 1-inch thick (whatever your preference). Set into egg mixture and set aside to soak.
  5. To the cooking bananas add brown sugar, vanilla, remaining cinnamon, nutmeg and salt. Stir to combine.
  6. Bring to a boil, then reduce heat and allow to simmer for 20 minutes or until bananas are creamy and caramel is thick. Remove from heat.
  7. Turn the banana bread slabs carefully. Soak on the opposite side for 30 seconds to one minute.
  8. Coat a large skillet in cooking spray, then preheat to medium heat. Set the banana bread slices into the skillet when hot. Proceed as you would with regular french toast: flip when the first side is browned; cook through.
  9. While the toast is cooking, prepare your berries and condiments. The toast is very, very sweet, so we love a bit of tart and juicy with it ~ our favourites are strawberries and blueberries, but you can use whatever fruits you prefer... or go with the straight sugar high. Chef's choice!
  10. Transfer french toast slices to the plate. Top with a generous layer of warm banana compote, then add berries, drizzle with maple syrup, layer with whipped cream and finish with a generous (and gorgeous!) flourish of chocolate syrup.

And there you have it! The most amazing breakfast you'll ever serve yourself. Enjoy!!

{recipe inspired by dishes as seen on 'You Gotta Eat Here'}