food stuff

the best french toast i’ve ever made

I know, I’m going into recipe-dumping-mode here. But seriously, this was a marvelously delicious brunch a few weekends ago. Rosemary and bananas go very well together, as Chef Ripert has demonstrated in the past. I used yogurt in the egg mixture because I was out of milk, and things worked out just fine.

French Toast with Bananas and Pecans

for topping:

1 tablespoon butter
1/3 cup maple syrup
juice of 1/2 an orange
1/4 tsp dried rosemary
pinch of salt
2 bananas, sliced
1/4 cup pecans

Melt butter in a small saucepan over low heat. Add syrup, orange juice, rosemary, and salt. Bring to a simmer. Once mixture thickens a bit, add sliced bananas and pecans. Toss to coat, and let bananas heat through for a few minutes.

for French toast:

1/2 tablespoon butter
8 ounces brioche loaf (about 6 1-inch slices)
3 large eggs
2 tablespoons plain yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons granulated sugar
pinch of salt
powdered sugar for dusting

Combine eggs, yogurt, vanilla, cinnamon, sugar, and salt in a bowl. Dip brioche slices in mixture, making sure to coat both sides evenly. Add butter to a heated pan over medium-low heat. Add French toast slices and cook for 3 to 5 minutes on each side, until golden brown. Top with banana-maple mixture and powdered sugar.