Banana and Almond Butter French Toast
Banana and Almond Butter French Toast
Yesterday, I took my daughter to lunch with the girls. We ventured to the bustling hot spot known as Panera at our local district. There we were, ordering our perfectly grilled Panini’s and broth bowls when I spotted it. The last loaf of fresh Challah. Sitting there on the top shelf of the bakery. So alone. So blended into the honey brown millwork of the store shelves. It was calling to me. “Buy me!”. “Make me even more delicious than I already am!”. Who am I to deny a lonely Challah. I purchased the Challah thusly. I believe I saved it from the fate of the dumpster and delivered it perfectly into banana and almond butter French toast!
Ohhhhhhh my almond butter banana craziness! Rescued Challah: check. Almond butter: check. Bananas: check. French toast custard: CHECK!
Wait, I forgot the syrup! Who does that? Glad I caught that….Okay, we are ready to make the best ever stuffed French toast! If you have never made French toast with challah bread before, stop what you are doing, go out and purchase Challah then come home and make it immediately! It’s dinner time you say? That’s perfectly fine, who doesn’t love breakfast for dinner? Right? Right…..
There are a few more things you will need to create this magical plate of goodness. Coconut oil, real butter, cinnamon and powdered sugar.
Low heat and slow cooking will be key in maintaining the golden brown texture. The secret to the unbelievable scrumptious taste is the combination of butter and coconut oil that these are pan fried in. I am such a huge fan of coconut oil and not because it is all the rage right now. There is a slight sweetness that is added and beautifully understated when you cook with it. Combining it with butter enhances the flavor and lends the silky smooth shine that eggs love to be served in. Ask them, they will tell you! Okay, maybe not but it’s fun to talk to your food sometimes.
You don’t have banana’s or almond butter you say? Don’t worry! This would be fabulous with peanut butter, cashew butter, strawberries, blackberries, and just plain! The possibilities are limited only by your imagination!
What are you waiting for? Let’s get cooking!
What was the best french toast you ever ate and where did you have it? Comment below, I’d love to know!
P.S. Don’t forget to enter for your chance to win a Williams Sonoma gift card! You can find the details here.
- 1 loaf of Challah
- 10 tbs almond butter (peanut or cashew butter)
- 8 large eggs
- ¾ cup cream (or milk)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ¼ cup butter
- 2-3 tsp coconut oil
- 2-3 bananas - sliced
- Preheat oven to 250 degrees
- Prepare custard by adding the eggs, cream, cinnamon, and vanilla into a bowl. Whisk until combined.
- Slice Challah loaf into 10, 1 inch thick slices. On one side of the bread make a half moon incision with your knife. Gently peel back the top layer of the bread and place about 1 tbs of almond butter inside then press the bread back down to close.
- Over medium low heat melt 1 tsp of the butter with ½ tsp of coconut oil in your pan.
- While butter/coconut oil is melting, place two slices of Challah into custard mixture and let sit for 30-45 seconds on each side. Once soaked, place into fry pan to cook. Cook on each side for 3 to 4 minutes or until golden brown.
- While french toast is cooking prepare the next two slices in the custard mixture. Continue until all pieces are cooked.
- When removed from the fry pan place french toast slices on a baking sheet lined with a cooling rack. Once all pieces are cooked by the fry method place baking sheet into a 250 degree oven for 15 minutes.
- Remove and serve with sliced bananas, syrup, powdered sugar and fresh berries.