Sunday, March 2, 2014
Cinnamon French Toast with Ginger Banana Sauce
I do apologize for the "brownness" of this dish, but bananas just aren't that attractive when mashed up. They do however taste divine when you add just a couple more things to them. With the exception of today, Sunday's are usually my one day off and I try to take full advantage of them by starting with a special breakfast that I don't eat the rest of the week. Even though I worked today, I still made sure to make myself a special breakfast.
Baking Dish or Wide Bowl
Large Saute Pan
FRENCH TOAST INGREDIENTS
2T Milk (more if needed)
3t Ground Cinnamon
BANANA GINGER SAUCE INGREDIENTS
1 Over Ripe Banana
1/4t Fresh Ginger, zested
1/4C Whole Milk
Whisk eggs together with cinnamon and milk. Heat large saute pan to medium heat and melt butter in the pan. Dredge your bread (on both sides) in the egg wash, allowing excess egg to drip off before adding to pan. If there is too much eggs on the bread it will just end up tasting like overcooked eggs and bread. Place bread in pan and cook about 2 minutes on each side, or until there is a nice "crust" on the bread. If you are making this fora large crowd, the french toast can be kept warm in a 200 degree oven until you are ready to serve.
BANANA GINGER SAUCE
This should be served warm as soon as it is finished cooking, so prepare this last.
If you want a little chunkier sauce go ahead and use a fork to mash the bananas, if you are going for a smoother consistency add all of the ingredients to a blender and pulse until all is combined and smooth. Pour mixture into a small saucepan over medium-low heat and allow to cook for about 5 minutes, until flavors are all incorporated. Do not allow to boil, and you will need to stir this occasionally. Feel free to tweek measurements if you would like a different flavor. Make it your own.