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Monday, April 14, 2008

French Toast with Pecan Banana Syrup

It was time for something different. A sweet Sunday morning breakfast for Ben, no more eggs and potatoes. He might not have been bored of it yet, but I was. I needed something...well great, and I needed to have some creativity in the kitchen. This came out great, but not fabulous. There are many reasons for that. All of which I will address. This became more of an experiment in making syrup than anything else.

French Toast! I thought, it's been forever since I've made that for Ben, I had the bread, eggs, everything I needed, so this seemed like a perfect idea. Now I went to the grocery store I think 2 or 3 times after I had come up with this idea. (I love going grocery shopping.) None of those times I ever thought to buy syrup. Well I did actually think about it and decided against spending 8 or so dollars on an entire bottle of syrup for one single breakfast and besides my roommates would end up using it. Now, I'm all for sharing, but between the beer and everything else they "borrow" I thought against it. It seemed a waste of money, and usually one of my roommates does have some syrup in the refrigerator so I thought borrowing a squeeze or two they might not notice. I did however notice the bottles of Jack Daniels and vodka that "disappeared."

Ok back to the french toast. Sunday, morning, well afternoon, I went downstairs to make breakfast, got the bread out, made the egg soak, and started looking in the refrigerator to find the syrup. NO SYRUP, Ahh. Whats french toast without syrup, its just disappointing. So I vaguely remembered watching a Paula Dean episode where she makes the syrup that goes on some tragically buttery breakfast. Alright, lets experiment. First the recipes:

Best French Toast

2 1/2 pieces white bread*
2 Extra large Eggs
2 tbsp milk
1 tsp vanilla extract
1 tsp cinnamon

*Challah is the best bread to use for french toast, but in a pinch you can use anything even french bread or plain white as I did.

I cut the bread so that they would fit better in my smallish size pan but either way works. I didn't want to be cleaning every pan in the house after breakfast. The key to making a good Sunday morning breakfast is to get greatness and little clean up. Combine Eggs, milk, vanilla and cinnamon in a bowl, add the bread to the egg wash and let soak for a few seconds on each side. Do not leave in the egg was for too long, especially with thinner slices of break, the liquid will start to break down the break and it will just be mush. Place in pan that have either butter or Pam in the bottom, and let cook over medium heat. Flip only once, it will need maybe 4 or 5 minutes on each side, but this also highly depends on the thickness of your bread.

Plate and cover in syrup. Dust with powdered sugar for a professional look.

Ok my syrup was almost like caramel, and this is the only fault that Ben found with the dish. By the end the thickness of the syrup was too much, he loved the taste of it, so therefore managed to clear the plate, but did comment that it was on the thick side.

Pecan Banana Syrup

4 tbsp butter
1/2 cup brown sugar
1/4 cup honey
1/4 whole pecans
1/2 banana sliced

Melt the butter in a small sauce pan over medium heat, add in the brown sugar and the honey. Stir to combine, let the sauce start to bubble up, this will start to thicken the syrup, take off heat, because you do not want it to burn add in the pecans put back over low heat and let warm. Start slicing in the banana and let sit in syrup for just a few seconds to let warm through. Top on french toast and serve.

It was great, but not amazing, maybe I put too much syrup on the plate when serving? Oh well it was a crisis averted, and a successful experiment.


Kristen said...

That could definitely pull me out of bed on a weekend morning. Looks yummy!

Sandy said...

That's exactly how I make my french toast. My kids love it! :)