French Toast recipe adapted from Simply Recipes
1/2 cup milk
2 teaspoons of cinnamon
4 thick slices of old bread (or toasted)
CHOCOLATE BANANA TOPPING
1/3 cup nutella
If your bread is fresh, toast for about 5 min. In a bowl, whisk the eggs, milk, and cinnamon until combined and pour into a shallow bowl/plate with rims for dipping. Place each slice of bread into the milk egg mixture, allowing the bread to soak in the liquid.
Melt some butter in a large pan over medium high heat. Lay the bread slices onto the pan. Cook the french toast until browned on one side, then flip and brown the other side.
Spread nutella on the french toast, top with bananas, and layer as many slices as you wish. When ready to serve, add whipped cream and chocolate chips and maple syrup. Enjoy!
We recently had a family reunion where everyone went to Canada! Because of work, B and I could only catch the tail end over the weekend (only Montreal) but better late than never! It’s so close to us now we have no excuse for not visiting.
Plus we caught the 150th birthday of Canada – pretty neat!
Anyone who is related to me enjoys eating, so no surprise we spent a lot of time around food. I’ll be sharing a post of the foods we ate later on in another travel / Instagram series 🙂
The entire side from my mom all stayed at an enormous Airbnb with a fabulous kitchen right next to the Notre Dame cathedral. My family had bought the most massive loaf of bread I had ever seen, which was like a pillow. My family all flew out a day earlier than us, and thus, we were left with an entire loaf of this fluffy bread.
I instantly thought of french toast, especially given all the Canada maple syrup everywhere. I knew I had to carry this bread back to the US to make delicious french toast.
I told B, “We are taking this bread back to the US!” He gave me the one eyebrow raised look, but he’s been a food blogger husband long enough to accept my oddities.
Also, at airport security, we found out my small maple jelly jar was contained too much liquid for our carry on. I begged the security to let us bring it if we reduced the liquid (maple products are not cheap!) and so B and I drank pure maple jelly right in front of the security man til it hit the right liquid limit.
This is when B gave me the two eyebrow raised look. Hey, I’m proving this maple syrup is perfectly harmless (except maybe to my pancreas).
B and I both love brunch but neither of us had made french toast before, so it took me a couple tries to get the hang of it.
– toast your bread beforehand so it stays firm while frying
– the more eggs in your egg milk mixture, the firmer the toast
– let the bread soak up the egg milk mixture completely by seeping it for a minute (not just a quick dip) for maximum flavor.
– I add minimal sugar to the egg milk mixture since I add powdered sugar and syrup after
Once I perfected my frying technique, I literally ate French toast 5 days in a row (we had a lot of fluffy bread to be finished!). French Toast recipe adapted from Simply Recipes.