Description
Eight griddled banana-bread French-toast slices from a baked loaf.
Ingredients
Scale
- 8 slices Fully baked, cooled banana bread
- 3 eggs Large eggs
- 1/2 cup Whole milk
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter
Instructions
- Cut eight approximately 3/4-inch slices from a fully baked and cooled banana-bread loaf. Whisk three eggs, 1/2 cup whole milk, 1 tsp vanilla and 1/2 tsp cinnamon in a shallow dish.
- Heat a nonstick skillet over medium-low heat and melt a portion of the 2 tbsp butter. Briefly dip each slice on both sides, allowing excess custard to drip off; banana bread is softer than sandwich bread.
- Cook in batches without crowding, about two to three minutes per side, until golden and the egg-containing center reaches 160°F. Use the remaining measured butter for subsequent batches.
- Serve two slices per person for four provisional servings. Record loaf density, custard absorption, actual center reading and skillet time in a trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate assumes a fully baked and cooled banana-bread loaf already exists; baking that loaf is not included. Multiple skillet batches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: Two slices