A late lunch of fast food tacos left me with no desire to cook dinner. I looked around and saw ten dozen eggs on the counter (not a typo), some ripe bananas, and a loaf of bakery whole wheat that was getting a bit dry. Aha, I could make French Toast that could serve and dinner and dessert.
- 4 slices bakery whole wheat bread with crusts removed
- 2 TBS vegetable oil
- 3 fresh eggs, beaten slightly
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/4 cup heavy cream, half and half, or milk
- 2 pats of butter
- 1 ripe banana
- 1/4 cup chopped pecans
- Butter Pecan Syrup (amount according to taste)
Cut the crusts off the bread and set aside. Heat a griddle with the oil over medium heat. mix the eggs, vanilla, cinnamon, and cream and whisk with a fork until mixed well. Dip the bread in the egg wash until it is soaked through. Place the bread on the heated griddle. Cook until golden brown on one side then flip and cook the other side. Serve with butter pecan syrup, sliced bananas, pecans, and a pat of real butter.
HINT: The butter pecan syrup is available in the grocery store. It is similar to the butter pecan syrup sold at IHOP restaurants.
EGG EXPLANATION: I feel it necessary to explain why I have ten dozen eggs. I have 30 chickens who are currently laying so I get more than two dozen eggs daily. These ten dozen eggs will be cooked in the oven and served back to the chickens. We need to hustle and get our fresh egg business going!