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 Crème Fraîche 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.
For French toast
- 1 loaf banana bread (8-by-4-inch, home-made or use purchased)
- 1 cup skim milk (any combination will work) or 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
- 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.
- Mix milk, eggs, vanilla, salt, cinnamon and nutmeg in a shallow dish or pie plate; set aside.
- 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.
- Cook until nicely golden, about 2 to 3 minutes. Turn each slice; cook second side until golden brown, about 1 to 2 minutes more.
- Transfer to an ovenproof platter; keep warm in the oven cooking remaining bread using the remaining oil and butter as needed.
- Serve with powdered sugar and slices of bananas on top. Add dollops of marmalade and creme fraiche (or sour cream) to the side.