'BREAK - FAST' ~ BANANA BREAD FRENCH TOAST

“The best of all medicines is resting and fasting."

~ Benjamin Franklin

~ Michigan Sunrise

(Leelanau Peninsla)

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BANANA BREAD FRENCH TOAST

~ Treasured retro-recipe compliments of chef/owner Keith Famie (past Les Auteurs Restaurant -Royal Oak, MI)

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Banana bread:

2 cups sifted all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup room temp unsalted butter

1 cup sugar

2 eggs

1 cup (about 2) mashed ripe bananas

1 tsp. fresh lemon juice

1/3 cup milk

1/2 cup chopped pecans

French Toast:

4 large eggs

1/4 cup whipping cream

2 Tbsp. brown sugar

1 tsp. vanilla extract

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

3 Tbsp. butter

Michigan Maple syrup

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• Banana Bread: Preheat oven to 350-degrees. Generously butter 9x5x3-inch loaf pan. Sift first 3 ingredients into small bowl. Cream butter in large bowl until light. Gradually beat in sugar then adding eggs, 1 at a time. Add mashed bananas and lemon juice and beat until well blended. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix in pecans. Pour batter into prepared pan. Bake until center comes out clean, about 1 hour 20 minutes. Cool in pan for 10 minutes. Turn out and cool. (Can be prepared 2 days ahead, wrap tightly and refrigerate.) Cut bread into 3/4-inch slices.
• French Toast: Preheat oven to low. Whisk eggs, cream, sugar, vanilla and spices in large bowl until blended. Melt 1 Tbsp. butter in heavy large skillet over medium heat. Place sliced bread in batter and turn to coat thoroughly. Add bread to skillet, cooking until golden brown, about 3 minutes per side. Transfer slices to cookie sheet; place in oven to keep warm. Repeat with remaining bread slices and batter in batches, adding more butter to skillet as necessary. Serve French toast, passing warm maple syrup. (6 servings)