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Going Bananas For French Toast

January 31, 2011

There are so many things in life that excite me- going out with my husband, hanging out with my family, watching movies and eating.  I had to change the order of this in order to not upset my husband and family.  Eating is always on the top of my list in any and everything.


So it wouldn’t be surprising that french toast would fall into one of the exciting eating elements of my day.  I woke up just dreaming of these yummy fellers.  It’s a simple, really basic french toast recipe. But the change is in the syrup that I made to accompany it. Two main ingredients that I had lying around the house: bananas and raisins. The combination is perfect. Soft and sweet bananas with a sharp kick from the semi-moistened tart raisins. Just writing this makes me want to make them again.

Hay muchas cosas en éste mundo que me emocionan- salir con mi esposo, pasar tiempo con mi familia, ver peliculas y comer.  Tuve que cambiar el órden de ésta lista para no enojar a mi esposo y a mi familia. Comer siempre es lo primero en todo lo que hago y pienso. Así que no sería sorpresa decir que french toast está en la lista de comida que me emociona a diario.  Me desperté soñando con ellos. Es una receta muy sencilla y basica. El único cambio es el syrup (salsa dulce) que hice para acompañarlos. Hay dos ingredientes principales que tenía aquí en la casa: bananos y uvas pasas. La combinación perfecta. Los bananos son suaves y dulces y las uvas con su  sabor agridulce. Escribiendo esta receta me dan ganas de hacerlos de nuevo.

Ingredients:

6 slices of thick bread (challah, brioche, sourdough, etc)

3 large eggs

1/2 cup milk

1/2 cup heavy cream (or half-and-half)

pinch of salt

1/2 tablespoon sugar

1/2 tablespoon cinnamon

1/4 teaspoon grated nutmeg

Syrup:

3 riped bananas, sliced into small pieces

1 cup raisins

3/4 cup water

1/2 cup sugar

2 tablespoons butter

Directions:

  1. In a medium bowl combine the eggs, milk, cream, sugar, cinnamon, nutmeg and salt together. Whisk together until thoroughly combined. Pour into a shallow dish.
  2. Dip bread into mixture. Allow to soak for 30 seconds on each side.
  3. Over medium-low heat, add a 1 tablespoon of butter to the saute pan and coat. Add 1-2 slices to the pan at a time and cook until golden brown. About 2-3 minutes per side.
  4. Remove from the pan and repeat for all 6 slices of bread.
  5. For the sauce, over medium-low heat add the butter to a small pot.
  6. Add the bananas and saute for 30 seconds.
  7. Add the water and sugar and bring to a boil. Mix continuously.
  8. Add the raisins and let it simmer for 2-3 minutes. Serve over the french toast.

Ingredientes:

6 tajadas de pan de mantequilla (pan aliñado, o de cualquier variedad gruesa)

3 huevos

1/2 taza de leche

1/2  taza de crema de leche

pizca de sal

1/2 cucharada de azúcar

1/2 cucharada de canela molida

1/4 nuez mozcada rallada

Syrup (Salsa dulce):

3 bananos cortados en rodajas

1 taza de uvas pasas

3/4 taza de agua

1/2 taza de azúcar

2 cucharadas de mantequilla

Preparación:

  1. En un bol mediano mezcla los huevos, la leche, la crema de leche, el azúcar, la canela, la nuez moscada y la sal. Revuelve bien y vierte en un plato hondo.
  2. Sumerja los panes en la mezcla de  30 segundos por cada lado.
  3. Coloca el sartén a fuego lento, con una cucharada de mantequilla que lo cubra, pon 1 o 2 tajadas de pan y cocinalas hasta que queden doradas mas o menos  2 a 3 minutos por cada lado.
  4. Retíralas  y repite el paso anterior con las tajadas de pan restantes.
  5. Para la salsa, a fuego medio en una olla pequeña agrega la mantequilla
  6. Agrega las tajadas de banano y saltealas por unos 30 segundos.
  7. Adiciona el agua y el azúcar y pon a hervir revolviendo constantemente
  8. Agrega las uvas pasas y deja cocinar a fuego lento por unos 2 a 3 minutos. Sirve el pan y vierte encima la salsa.
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9 Comments leave one →
  1. February 8, 2011 2:07 pm

    French toast made from Challah is the best! I’m thinking French toast for breakfast this weekend, thanks for the idea !

    • February 8, 2011 3:34 pm

      You’re right Vicki, challah bread is so good for french toast. Unfortunately, here in South America we don’t get challah, but there are tons of other breads that are similar in thickness. Hope your french toast turns out just as good this weekend.

  2. February 8, 2011 7:10 pm

    This look so fantastic! Y me impresiona que lo escribes todo en inglés y en español–now that’s dedication. =)

    • February 8, 2011 7:27 pm

      Mil gracias. Wow, ¿hablas español también? Sí, cuesta mucho trabajo pero vale la pena. Además, mi esposo no habla inglés, entonces hacemos las dos traducciones para acomodar a los dos. Gracias por los comentarios, se los agradecemos mucho.

  3. February 9, 2011 8:29 pm

    Mmmm- I love french toast and these look wonderful!. I can’t wait to try them. Fruit toppings are the best! Your blog looks interesting- I’m looking forward to checking it out more.

    • February 9, 2011 9:57 pm

      Thanks Sarah, for the comment. They not onyl look wonderful but they tasted wonderful too. And you’re right, fruit toppings are the best…and it’s healthy too! Thanks for the comment about our blog. It’s a work in process. We’re learning a lot about photography, blogging and everything in between. We aspire to have an awesome blog that shows our love for cooking.

  4. February 18, 2011 11:05 pm

    This looks and sounds fantastic. Forget breakfast…how about French Toast for dinner. 🙂

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