There’s really nothing like French Toast for breakfast. With so many variations it’s remarkable I don’t make this incredibly easy breakfast more often. But now, for my third take on my blog’s namesake dish, I present miniature french toasts with boozy bananas to accompany.
I slice the baguette and the bananas both along the bias and about the same thickness. This creates a more appetizing presentation. A dusting of powdered sugar at the end is a nice finishing flair. If you like syrup, it won’t be out of place here, but my bet is you won’t need any.
The results were beautiful — and delicious.
Sourdough Baguette French Toast with Sticky Bananas
For the toast:
6-8 slices day (or two) old baguette, cut on the bias, about 1/4″ thick
1 cup milk or half and half
2 t. sugar
1/2 t. cinnamon
1/4 t. freshly ground nutmeg
1/2 t. vanilla
1/4 t. kosher salt
Butter, for frying
For the bananas:
1 banana, sliced along the bias, about 1/4″ thick 1 T. butter
1/4 c. brown sugar
a splash of Grand Marnier (optional)
- In a medium bowl, combine all the batter ingredients for the french toast and mix well. Pour into a shallow baking dish.
- Place baguette slices into the batter and let soak, turning over occasionally, about 6 minutes total.
- Heat a cast-iron or other heavy-bottomed skillet or griddle over medium heat.
- When hot, add butter and stir until melted and foam has subsided
- Place baguette slices in pan — but don’t crowd them — and cook about 3 minutes per side, or until dark brown and crispy.
- Set in a warm oven while you prepare the other toast slices.
- Meanwhile in another skillet, melt butter and brown sugar together over medium heat until bubbly.
- Add bananas and fry until they just begin to soften, about 2 minutes.
- Add small amount of Grand Marnier (if using) and stir. (If you’re interested in being a show-off, you can ignite the liquor and flambe the bananas — but it’s totally unnecessary here.)
- Keep warm over low until french toasts are ready.
- Serve, with extra butter or syrup, if using.