Bananas Foster French Toast “Muffins”

Bananas Foster French Toast "Muffins"

Just a little blurb: If you’d like to see me move on to Round 3 of Project Food Blog, I’d really appreciate your vote here! You can check out my round 2 entry here. Thanks so much y’all!! :)

I tend to LOVE sweet breakfasts. Give me a stack of pancakes, some french toast, donuts, waffles…whatever. As long as it’s sweet! Don’t get me wrong, I love a good plate of scramble bambles (eggs- as my mom called them) or some crusty hashbrowns, but man, something about a sweet breakfast makes me drool. :)

This past weekend, I couldn’t stand it. I had to make some french toast. Not just any french toast, though. I had ripe bananas begging to be cooked into SOMETHING, so I decided to make bananas foster french toast.

Bananas Foster is a very popular dessert in New Orleans. It’s one of those dishes that is a ::must eat:: at Brennan’s Restaurant. They make it right in front of you, and it’s just so delicious. So, I figured this would be PERFECT in french toast, especially for my sweet tooth! You’ll notice that this recipe has no alcohol in it. It still comes out pretty tasty, I promise!

This recipe is another submission for the Nature’s Pride Bread Ambassador contest. They will be choosing 6 recipes/bloggers to represent them at the Foodbuzz Fest this year! I made two other recipe entries, which are here and here. As you can tell, the sweet tooth influenced these recipes heavily. :)

The verdict? OMG…delicious! It was so easy to put together and the little “muffin” servings help with portion control. That is, until you find yourself eating 3-4 of these with no remorse. ;)

Bananas Foster French Toast “Muffins”
Source: an original

makes 12 servings

Ingredients:

French Toast:

Bananas Foster:

  • 1/2 stick butter
  • 3/4 cup brown sugar
  • 1 tsp. cinnamon
  • 3 ripe bananas, cut in half lengthwise

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix eggs, milk, sugar, cinnamon and salt in a bowl. Add bread in and break it up into pieces as it absorbs the mixture. Let sit.
  3. In the meantime, melt butter in a large pan and add brown sugar/cinnamon. Stir until all sugar dissolves.
  4. Add in bananas and cook them down for a few minutes. Remove bananas from the pan and allow to cool. Set sauce to the side.
  5. Once the bananas are cool, add them to the bread mixture and mix by hand. Scoop the combined mixture into greased muffin pans and bake for 15-20 minutes (until a toothpick comes out clean).
  6. Serve with bananas foster sauce on top and enjoy!!

Disclaimer: As part of the Foodbuzz Tastemaker’s Program, Foodbuzz offered a coupon for a free Nature’s Pride product in exchange for making up a little ol’ recipe highlighting Nature’s Pride bread.  

If Heaven made me breakfast…

French Toast

I know what you’re thinking…what’s with the title? Well, writing challah french toast with subtle notes of orange drenched in orange berry sauce is a little bit lengthy for a blog title, don’t you think?

So, I decided if Heaven could cook me breakfast in the morning, I imagine this is what they would serve. Delicious, fruity french toast. There’s something about french toast. It’s just so simple, yet yummy and you can flavor it any way you want. Versatile little breakfast you are, my french toast.

One of my fellow Weddingbee pals (Yes, I know I got married over a year ago. Once a bee, always a bee darnit!), who writes the blog I love you much, came up with this recipe. This recipe is the reason I made challah and it was worth it. Make the challah/buy the challah…whatever it takes. This bread redefines french toast, folks. Seriously…you don’t even have to make THIS french toast. Just make any french toast with this bread from now on. You will NOT regret it!

Challah French Toast with Orange Berry Sauce
Source: adapted from I love you much

Ingredients for toast:

  • 1 loaf challah
  • 6 large eggs
  • 1/2 cup freshly squeezed orange juice
  • 1 cup reduced fat milk
  • 3 tbsp. sugar
  • 1 tsp. orange zest
  • pinch of salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1 tbsp. vegetable oil

Ingredients for sauce:

  • 1 bag of frozen strawberries
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp. orange zest
  • 2 tbsp. sugar
  • 1 tbsp. butter
  • 1 tbsp. flour
  • pinch of salt

(optional: some powdered sugar for dusting)

Directions:

  1. Place all ingredients for the berry sauce in a small pot on medium low heat and allow to cook down, stirring/slightly mashing berries every few minutes.
  2. Preheat your oven to 250 degrees.
  3. Whisk all ingredients (except for the challah) in a large bowl until well incorporated.
  4. Slice challah into 1/2 inch slices.
  5. Heat the vegetable oil in a skillet at medium heat.
  6. Soak 3-4 pieces of challah in the egg mixture for 30 seconds on each side (until the bread is fully soaked but not soggy). Shake off excess mixture and place on the skillet (cook 2-3 minutes on each side until barely brown).
  7. When finished on the skillet, place on a parchment lined cookie sheet in an oven to keep warm/finish the toast.
  8. Repeat 6 & 7 until all toast is done. Keep in the oven an extra 10 minutes.
  9. Serve with berry sauce and powdered sugar. Enjoy!