breakfast is my favorite meal. hands down. there’s something about breakfast foods dabbling in both the sweet and savory that make it so appealing. it’s the best of both worlds.
i also thinking starting the day with a delicious meal with your favorite people is the best. usually people hate mornings, because it means another long day. you can’t hate it when you start the day with these faces.
so, i gave you a banana bread recipe yesterday. but, eating the loaf of banana bread isn’t all i did this weekend.
s and i were adventurous. we french toasted it and served it a la mode.
go big or go home!
we made the ice cream the day before and had plans to just eat it with some fruit toppings. m planted the seed in our heads and suggested we served it a la mode with banana bread french toast. always thinking, that one. she said,”banana, honey, and cinnamon. nothing wrong with that!”
what i like about food is that it can be impromptu and planned at the same time.
same with student affairs. you need some planning to execute effectively, but there’s flexibility in editing plans to make something even bigger and better.
this is definitely bigger and better than just plain ol’ banana bread. wouldn’t you agree? if you’re questioning it at all, just make this. and, you’ll agree it’s better than plain banana bread. you may even become a morning person after this.
alright… that was a stretch.
just make this happen. please.
ps: more about the adventures with s this week.
(we cooked a lot, what can i say?)
banana bread french toast a la mode
printable recipe – yield 4 servings
1/2 loaf of banana bread
1/2 cup milk, any kind (i used almond milk)
splash of vanilla extract
butter, for pan
honey cinnamon ice cream (recipe below)
combine eggs, milk, and vanilla extract in a pie pan. cut banana bread into thick slices. soak both sides of banana bread in egg mixture for at least 1-2 minutes per side.
while the bread is soaking, melt butter in a large pan on medium heat. place bread slices in pan and cook until both sides are golden brown and delicious. remove from pan, serve with ice cream (and maple syrup if you’re daring), and eat while hot.
honey cinnamon ice cream
barely adapted from flour cookbook
yield 1.5 quarts
2 cups half and half
2 cups heavy cream
1 1/2 teaspoons cinnamon (bring out your best stuff!)
8 egg yolks
3/4 cup honey
2 tablespoons vanilla sugar
1/4 teaspoon salt
heat milk, cream, and 1 teaspoon of cinnamon in a saucepan on medium high heat. heat it until there are bubbles around the edges, but it is not boiling. remove from heat.
combine egg yolks, honey, sugar, and remaining cinnamon in a medium bowl. add hot milk to egg mixture while whisking to not scramble your eggs. add mixture back into the pot and mix constantly for 6-8 minutes until it is thick and coats the back of a wooden spoon. remove from heat and strain through a sieve into a container. refrigerate mixture until cold–preferably overnight.
follow your ice cream maker’s instructions to make ice cream. once finished, freeze for a couple hours before devouring (aka serving it with french toast).