22 October, 2012

Baked Macadamia-Banana French Toast | 30-Minute Meals

Blending a banana with the egg batter produces a moist, richly flavored French Toast and the oven-baking technique makes preparation a snap. ~30-Minute Meals

Macadamia-Banana French Toast ingredients
Makes 8 to 10 pieces
1 (3.5-oz) jar Macadamia nuts (divided use)
1 banana, quartered
4 eggs
1 cup milk
1 tsp vanilla
Dash cinnamon or nutmeg
8 to 10 slices day-old whole wheat or white bread, halved diagonally

Gor garnish
Confectioners' sugar
2 bananas, sliced
Macadamia nuts

Pineapple-Coconut French Toast — Omit banana from the batter. Drain 1 (8-oz) can crushed pineapple and add juice to egg batter. Use the drained pineapple and 1/2 cup shredded coconut for garnish instead of bananas and macadamia nuts.

Preheat oven to 475ºF. Generously grease two large baking sheets.

Reserve some of the macadamia nuts for garnish; crush the rest and divide in half.

In a blender or fruit processor, whirl 1/2 of the crushed macadamia nuts with the banana, eggs, milk, vanilla and cinnamon (or nutmeg). Alternatively, beat with an electric mixer.

Arrange the bread slices in a large, shallow dish; pour egg mixture over and allow
bread to absorb. Then, turn and coat other side.

Arrange slices in a single layer on prepared baking sheets. Bake in preheated oven  until golden brown, about 5 minutes on each side.

Remove from baking sheets and dust with confectioners' sugar. Top with banana slices and reserved whole and crushed macadamia nuts.

The Macadamia-Banana French Toast recipe is from Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 92.

Breakfast and Brunch
Macadamia-Banana French Toast, Baked

Page Last Updated 30 May 2015

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