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Banana Bread French Toast With Crme

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Ingredients

Adjust Servings:
1 loaf banana bread (8-by-4-inch, home-made or use purchased)
1 1 cup whole milk (any combination will work) or 1 cup half-and-half (any combination will work)
4 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 tablespoon vegetable oil
1 tablespoon butter
2 bananas, ripe, thinly sliced
confectioners' sugar
1/2 cup creme fraiche or 1/2 cup light sour cream
1/2 cup orange marmalade

Nutritional information

410
Calories
203 g
Calories From Fat
22.6 g
Total Fat
10.8 g
Saturated Fat
261.1 mg
Cholesterol
306.5 mg
Sodium
44.9 g
Carbs
1.9 g
Dietary Fiber
31.7 g
Sugars
10.1 g
Protein
198g
Serving Size

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Banana Bread French Toast With Crme

Features:
    Cuisine:

    This recipe comes from the April 1st, 2007 Chicago Tribune. The original recipe is by
    JeanMarie Brownson. We made it for my dad's birthday on Easter this year -- it was a huge hit. Top with sliced bananas, and powdered sugar, and serve with dollops of marmalade and Crme Frache on the side.

    Personally, we all could have done without the marmalade and just gone with the creme fraiche or sour cream.

    We used Emeril's banana bread recipe, but of course, you can use store-bought banana bread. If you use your own recipe, make sure that the consistency is more like cake than like the moist bread -- otherwise it will fall apart in the pan.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Banana Bread French Toast With Crme Frache, This recipe comes from the April 1st, 2007 Chicago Tribune The original recipe is by JeanMarie Brownson We made it for my dad’s birthday on Easter this year — it was a huge hit Top with sliced bananas, and powdered sugar, and serve with dollops of marmalade and Crme Frache on the side Personally, we all could have done without the marmalade and just gone with the creme fraiche or sour cream We used Emeril’s banana bread recipe, but of course, you can use store-bought banana bread If you use your own recipe, make sure that the consistency is more like cake than like the moist bread — otherwise it will fall apart in the pan , This recipe comes from the April 1st, 2007 Chicago Tribune The original recipe is by JeanMarie Brownson We made it for my dad’s birthday on Easter this year — it was a huge hit Top with sliced bananas, and powdered sugar, and serve with dollops of marmalade and Crme Frache on the side Personally, we all could have done without the marmalade and just gone with the creme fraiche or sour cream We used Emeril’s banana bread recipe, but of course, you can use store-bought banana bread If you use your own recipe, make sure that the consistency is more like cake than like the moist bread — otherwise it will fall apart in the pan


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    Steps

    1
    Done

    Heat Oven to 200 Degrees (this Will Be to Keep French Toast Warm Later). Cut Ends Off Bread. Cut Bread Into 3/4-Inch-Thick Slices; Cut Each Slice in Half on the Diagonal to Make Triangular Pieces. Set Aside.

    2
    Done

    Mix Milk, Eggs, Vanilla, Salt, Cinnamon and Nutmeg in a Shallow Dish or Pie Plate; Set Aside.

    3
    Done

    Heat a Large Non-Stick Griddle or Skillet Over Medium Heat Until Hot. Add 1/2 Tablespoon Oil and Butter to the Griddle. Gently and Quickly Dip a Couple of Slices of the Bread Into the Egg Mixture to Thoroughly Soak Both Sides With the Mixture; Carefully Transfer Each Bread Slice to the Hot Pan.

    4
    Done

    Cook Until Nicely Golden, About 2 to 3 Minutes. Turn Each Slice; Cook Second Side Until Golden Brown, About 1 to 2 Minutes More.

    5
    Done

    Transfer to an Ovenproof Platter; Keep Warm in the Oven Cooking Remaining Bread Using the Remaining Oil and Butter as Needed.

    6
    Done

    Serve With Powdered Sugar and Slices of Bananas on Top. Add Dollops of Marmalade and Creme Fraiche (or Sour Cream) to the Side.

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    Isabella Brown

    Chocolate queen creating rich and decadent desserts with a touch of elegance.

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