Tuesday, September 21, 2021

Experimenting with French toast

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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As a mom, I am always looking for what I like to call ”mom win moments”. These are the moments during the day when I get my two (almost three) year old son to do, eat, or learn something that I want for him rather than what he wants to do, eat or learn. This particular ”mom win moment” was made with French toast. But, what is so special about that? Well, let me show you!

Mama’s new French toast recipe

Created by yours truly!

Ingredients
  • 4 large eggs (white or brown but I prefer brown)
  • 6 to 8 pieces of 15-grain bread (or any sandwich bread you like)
  • 1 to 2 ripe bananas (how ripe the banana is is up to you, I used one perfectly yellow banana)
  • A nonstick spray for cooking
  • Organic natural maple syrup (or any syrup you prefer)
  • Additional bananas for slicing as toppings for the French toast (optional)
  • Crunchy peanut butter for an additional topping (optional)
  • Other optional toppings include berries, butter, powdered sugar, or even bacon bits!
french toast
Instructions
  1. You will need to preheat your griddle to about 350 degrees Fahrenheit
  2. Using a medium-size mixing bowl, mash your bananas into a baby food-like substance.
  3. Whisk in each of the eggs, careful not to leave any shells in the mixture.
  4. Once the banana mash and eggs are combined, begin coating each piece of bread. Allow each piece to sit in the mixture for a few seconds before removing from the mixing bowl.
  5. While the bread is in the mixing bowl, prepare the griddle by spraying it with nonstick spray.
  6. Carefully place the coated pieces of bread onto the prepped griddle and allow that side to cook to a golden brown before flipping. Allow that side to cook to a golden brown and remove. *If you are cooking for a crowd, consider preheating your oven to about 200 degrees Fahrenheit and keeping the finished pieces of French toast on a baking dish inside the oven to keep them warm while the other pieces cook*
  7. Repeat for each piece of bread
  8. Serve warm, topped with crunchy peanut butter spread, sliced bananas, jelly, berries, powdered sugar, syrup, or even bacon bits!
french toast

My ”mom win moment” was a success because my son (and my husband) both loved the French toast!

My next attempt at a ”mom win moment” using French toast might have to be with something like this!

french toast

Stuffed French Toast

https://feelgoodfoodie.net/recipe/stuffed-french-toast/#wprm-recipe-container-7369

Ingredients
  • ¼ cup peanut butter plus more for spreading
  • 1/2 cup almond milk
  • 3 eggs
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • 1 tablespoon butter
  • 8 slices brioche bread
  • Strawberry jam optional
  • Bananas for serving (optional)
Instructions
  1. In a large microwave-safe bowl, melt the peanut butter for 15-20 seconds until it’s smooth. Add the milk, eggs, vanilla extract, and cinnamon to the melted peanut butter and whisk until the mixture is thoroughly combined.
  2. Heat the oil in a griddle or frying pan over medium heat.
  3. Spread peanut butter on the slices of bread. Add bananas or jam on top, if desired. Then close both sandwiches.
  4. Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side.
  5. Serve hot with maple syrup, if desired.
french toast

I can not wait to try this stuffed French toast recipe! I really feel like it will be another ”mom win moment” with my son and a surprising treat for my husband. I may even make up some bacon (turkey bacon for my non-red meat-eater husband) for an extra special topping!

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