Banana Bread French Toast: Now why didn't I think of that?!

french-toast

Behind every great invention is a great inventor. Behind that person are two people saying “Pshaw, it will never work;” three people saying, “Ha! I’ve been doing that for years,” and 10 people saying, “Now why didn’t I think of that?!”

That’s exactly how I see Banana Bread French Toast. I confess to being in the third party; I NEVER thought to use banana bread for French toast, since I’ve always made Yeasted Banana Bread for my pain perdu.

Now’s your cue to tell me you’ve been doing this for years and boy, howdy – have I been missing out. Believe me, I believe you! Fear not, flour friends, I’ve converted to this confection. Bring on the breads!

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Shall we use Gluten-Free Banana Bread, made from our wonderful mix?

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Or go gluten-free from scratch?

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Or, OH, how about double chocolate banana bread?!

Hmm, maybe for dessert.

Pumpkin Banana Bread for a whole-grain harvest twist?

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Banana Bread using our classic recipe is the winner for today in my kitchen. Whichever recipe you choose, begin by slicing the cooled bread into 1/2″ to 3/4″ thick slices.

Prepare your French toast bath. What you’re really making is a custard base that will end up grilled, instead of cooked in a double boiler.

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Eggs and cream, sugar, and a touch of spice.

6 to 8 slices bread, somewhat stale
3 large eggs
3/4 cup (6 ounces) cream, heavy, whipping, or light
pinch of salt
1/4 teaspoon nutmeg
2 tablespoons (7/8 ounce) sugar
2 tablespoons (1 ounce) rum
1 teaspoon vanilla

Gently dunk your slices of bread one side at a time, to coat them well.

Usually you want to soak the bread for a few seconds on each side, but banana bread is more delicate and crumbly; so just a quick dip is sufficient.

If desired, you can press the wet bread into crushed flaked cereal before adding to the fry pan. That’s what our test kitchen team did – using cornflakes – for the main photo above.

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Pan-fry the bread for 1 to 2 minutes per side, until it’s golden brown and crisped around the edges.

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Bubble, bubble, sizzle, sizzle…

06-DSCN1695Just right!

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A little butter melting…

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A little syrup dripping…

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A few bananas on top, and you’ll never worry that you didn’t think of it first. You’ll just be glad someone did, and that they didn’t keep it a secret!

Please make, rate, and review our recipe for Banana Bread French Toast.

Print just the recipe.

MaryJane Robbins
About

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...

comments

  1. Noodle

    whoa!!! i’m with you MJ. Why didn’t I think of this?! We’re all french toast fiends here. This has to be fate – I have some banana bread in the oven right now. You know what we’ll be having for breakfast tomorrow *grin*. Thanks for sharing this!

    Reply
  2. Dar

    On the subject of French Toast. We just got done with Easter “Breakfast” (for supper-someone was working midnights and slept all day). Rustic Sourdough bread in place of store bought Texas toast. I will NEVER go back. The heavier bread with crunchy crusts….yummm! Fry in butter and oil combo as directed in the recipe for Pamela’s Diner Pancakes.

    Reply
    1. The Baker's Hotline

      Can’t beat french toast no matter what time of day in my opinion! Elisabeth@KAF

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