So I have a secret to tell you today! A very serious secret.
And its not where I hide my peanut butter m&ms. That follows me to the grave ladies and gents. Good try.
I am a baker by day…. lead guitarist by night. O ya! Jimmy Page would have to shield his eyes if he ever came in the same room with me and my picking skills.
Unfortunately – my gifted talents seem to have been lost on my family. They aren’t appreciating my mastering of “Mary had a little Lamb” as much as my high school music teacher did 10 years ago. Lucky for that same music teacher… I have learned nothing new since then so he can relive my glory days whenever he wants.
Ok, so I know all of this has absolutely nothing to do with my FABULOUS French Toast recipe, I just got so excited the other day when I dusted off my old acoustic!
Have any of you done that lately?? Cleaned out an old closet or room and found your long lost favorite paintbrush or sewing machine? Sometimes it gets so easy to get lost in the busy present, it’s fun to rediscover old hobbies!
So I’m deciding to rediscover my 16 year old hippie. Get ready for some 2006 (such obvious hippie years!) inspired dishes like granola and jungle juice.
So on to my more appreciated talent :) ….. Skinny Caramelized Banana French Toast!
This French Toast kicks butt. Omygosh. YUM. Picture warm fluffy oven baked french toast, dripping in maple syrup, and piled high in caramelized bananas and toasted pecans. (If you’re not a pecan person feel free to omit, just add an extra banana to the recipe!)
And the best part is that this plate of delicious looks so guilty… fooled you! But clocks in at just around 280 calories per serving! A skinny version of his chubbier Paula Deen cousin – lower fat, lower cal, and lower sugar. Plus zero dairy.
This recipe can be made 2 ways – You can make this a day ahead and bake in the oven the next morning. OR you can make it the same day and cook the french toast over the stove. Just follow whichever method you prefer in the recipe directions below!
This french toast can be made two ways – overnight or the same day. Follow the directions below depending on your preference.
Yields 8 servings
For the French Toast
- 12 ounces Challah bread (preferably a day old), cut into 8 slices
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/8 teaspoon salt
- 1 1/2 cups plain light soy milk (or skim dairy milk)
- 5 eggs, lightly beaten
- 1 tablespoon vanilla
For the Caramelized Banana Topping
- 3 ripe bananas, sliced 1/4 inch thick rounds
- 3 tablespoons chopped pecans, toasted
- 3 tablespoons packed brown sugar
- 2 tablespoons pure maple syrup
- dash of salt
- 1 1/2 teaspoons vegan butter (or dairy butter)
- FOR OVERNIGHT FRENCH TOAST – Coat a 9X13 inch pan with cooking spray. Set aside. Combine sugar, cinnamon, nutmeg, salt, and soy milk in a medium bowl. Whisk to combine thoroughly. Add eggs and vanilla and continue to whisk until well combined.
- Place challah slices in a single layer along the bottom of the prepared pan. Pour the soy milk mixture over the bread, making sure to evenly coat each piece. Cover and refrigerate overnight.
- The next morning – preheat oven to 350 degrees. Bake 38-40 minutes, or until puffed and lightly golden. Let stand 5 minutes before serving.
- While the french toast is in the oven, make the Banana Pecan Topping (this only takes about 10 minutes so try and time it with the last few minutes of the french toast baking so it stays warm) – Combine sliced bananas, sugar, maple syrup, and salt in a medium bowl. Stir to combine. Heat a large nonstick pan over medium-low heat. Add banana mixture to pan and cook 3 minutes, or until the sugar is dissolved and the bananas are soft. Stir in butter. Top baked french toast with banana compote. Serve immediately.
- FOR SAME DAY FRENCH TOAST – Combine sugar, cinnamon, nutmeg, salt, and soy milk in a large bowl. Whisk to combine thoroughly. Add eggs and vanilla and continue to whisk until well combined. Working in batches, drop a few challah slices at a time into the mixture, turning to coat. Let sit in liquid 10 minutes to absorb mixture.
- While you’re waiting for the sitting bread, make the Banana Pecan Topping – Combine sliced bananas, sugar, maple syrup, and salt in a medium bowl. Stir to combine. Heat a large nonstick pan over medium-low heat. Add banana mixture to pan and cook 3 minutes, or until the sugar is dissolved and the bananas are soft. Stir in butter. Set aside while you finish the french toast.
- Heat a large nonstick skillet, coated with cooking spray, over medium-high heat. Add 4 slices of challah, cook about 2 minute son each side, or until lightly browned. Repeat with remaining four pieces. Top cooked french toast with banana pecan topping. Serve immediately.
Nutrition Information; Calories: 279, Fat: 6 grams, Protein: 10 grams