This recipe has been in my repertoire for some time now, but I recently realized that Scott had never sampled it.  We couldn’t have that, now, could we?  Now that I work at a Kosher grocery store, I find myself with an abundant supply of freshly baked challah, which means we find ourselves eating French toast often.  I grabbed a loaf on my way out the door on Friday and decided that following morning (looking at my bananas sitting in the fruit bowl) that I would make the banana nut French toast.  I had forgotten how great this version of the breakfast classic really is!

What I like most about French toast is how versatile it can be.  While the basic recipe stays the same, simple additions of flavorings, spices, fruits and nuts can change one dish into multiple meals.  For instance, sandwiching sliced bananas and pecans in between two slices of classic French toast creates an extra-special breakfast plate.   And the best part is, all of the variations on the classic are just as easy and add little, if any, time to your preparation.  To kick it up a notch with this recipe, a simple banana filling is created by coating sliced bananas with brown sugar and pecans.  It’s as simple as that.  The moisture from the bananas melts the sugar into a sweet rich glaze.  The filling is then sandwiched between two slices of bread and the entire “sandwich” sits in the custard.  Once both bread slices are soaked through (about 10 minutes per side) the banana nut toast is fried briefly on each side.  I served our toast with extra banana mixture.  (Maple syrup is optional here because the brown sugar glaze certainly sweetens this dish.)

* Entertaining note about French Toast:  While French toast in general is not the best choice for serving a large crowd (because of the need to fry each piece of custard-soaked bread) it is a nice choice for a small group.  To keep toasts warm and crispy while frying additional pieces, place finished toasts on a metal cooling rack set on a cookie sheet in a low oven.  By keeping the toasts on the rack, you allow the warm air to circulate and keep your toasts not only warm, but crispy as well. *

Recipe: Banana Nut French Toast