Boozy Banana French Toast

French toast. A food that I hold dear to my heart because it carries some of my fondest kitchen memories. It was the first bite on a morning visit to Nanna‘s house, the go-to roomie brunch in college, or the wake-up-your-whole-house of 51 study abroad friends for a treat before hiking up the Swiss Alps to class at 9am. And I owe it to my Nanna, whom I dedicate this blog to, because she is the person over my shoulder (in spirit now) when the aroma of French toast fills a room.

I made up this recipe when I was on a "banana kick" in college. WTF is a banana kick you might ask? I don't really know, but I'd never truly liked bananas until I got to Virginia Tech. Basically, I discovered the beauty of all things you can do with a banana at the age of 18. What a revelation. I can assure you that if you aren't a banana lover, this might convert you to the other side. It surely did it for me.

Seriously, this french toast is banging good. So good I'd eat it for dessert with a scoop of vanilla ice cream (not a bad idea, eh?).

If you've ever been in a group setting with me in the morning and I'm on cooking duty, you've most likely had this. Good for you. So now it's your turn. Grab some bananas, challah (pronounced ha-lah) bread, and get to work.

As always, may the inspiration found here find light in your kitchen.

XO//CATH

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THE RECIPE

for the toast/batter...

1 loaf challah bread, sliced about 3/4 inch thick

3 eggs

3/4 cup milk

1 Tbsp cinnamon

1 Tbsp nutmeg

2 Tbsp vanilla extract

for the boozy bananas...

3 bananas, sliced

1/2 cup brown sugar

1 stick (1/2 cup) butter

2 oz. spiced rum (3 oz. if you're feelin' yourself)

pinch of salt

optional garnish...

powdered sugar and mint spring, if desired

Heat a skillet on low/medium with a tablespoon of butter. Combine all ingredients for the toast batter (except for your bread) and whisk evenly. Slice challah bread into 3/4 inch pieces. If bread is especially wide, cut each slice in half.

In a small pot on low heat, put in stick of butter with brown sugar and pinch of salt. Slice bananas and put into pot. Let simmer for about 10 minutes, then add the rum. Simmer for another 10 minutes. The lower the heat, the better!

While your sauce is going, take a piece of bread and quickly dip each side into the batter. Let drip for a few seconds and place right into heated/buttered skillet. Cook until golden brown, about 3 to 4 minutes on each side.

Plate your pieces of french toast on a large serving platter. Pour banana sauce over each piece of bread. No syrup is needed - that boozy sauce is your syrup! If desired, sprinkle with a few dashes of powdered sugar and garnish with a mint sprig.

Enjoy with a tall mimosa, hot coffee, and/or the company of appreciative foodies.