BUTTERMILK FRENCH TOAST
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 egg1 tsp. vanilla extract2 tsp. muscavado or brown sugarpinch of cinnamonpinch of salt3/4 cup buttermilk, low fat4 slices whole grain bread (1/2'' slices if using fresh)2 tsp. extra virgin coconut oil or butter2 tsp. natural cane sugar1 medium banana, sliced on a bias1/8 cup toasted pecan piecespowdered sugar, optional (not included)maple or agave nectar, optional (not included)
In a glass pie pan or square pan whisk the egg and vanilla very well. Whisk in the sugar, cinnamon, salt and buttermilk until completely combined.
In a cast iron or pan of choice, warm a small pat of butter or coconut oil over medium heat, to coat the bottom of the pan. Dredge the pieces of bread in the custard, flipping a few times to be sure they're coated. Allow any excess to drip off, and add the bread to the hot pan. Allow to cook for about 2 minutes on one side, when the bottoms are golden and toasty, flip it to the other side, cover and cook another 2-3 minutes until the bottom is toasted dry and when you push on the center, you can tell it's not soggy. It will be tender, but no liquid should squish out.
While the toast is cooking, in another pan, warm the 2 tsp. of coconut oil and sugar. Add the sliced bananas and give them a quick saute just to warm through, about 1-2 minutes.
Serve each portion with some of the bananas and their sauce, pecan pieces and a sprinkle of powdered sugar. Depending on the breads moisture, add a drizzle of agave or maple as desired.
Serving Size: Makes 1 slice per serving, 2 if using pictured loaf
Number of Servings: 2
Recipe submitted by SparkPeople user CAREWARR.
In a cast iron or pan of choice, warm a small pat of butter or coconut oil over medium heat, to coat the bottom of the pan. Dredge the pieces of bread in the custard, flipping a few times to be sure they're coated. Allow any excess to drip off, and add the bread to the hot pan. Allow to cook for about 2 minutes on one side, when the bottoms are golden and toasty, flip it to the other side, cover and cook another 2-3 minutes until the bottom is toasted dry and when you push on the center, you can tell it's not soggy. It will be tender, but no liquid should squish out.
While the toast is cooking, in another pan, warm the 2 tsp. of coconut oil and sugar. Add the sliced bananas and give them a quick saute just to warm through, about 1-2 minutes.
Serve each portion with some of the bananas and their sauce, pecan pieces and a sprinkle of powdered sugar. Depending on the breads moisture, add a drizzle of agave or maple as desired.
Serving Size: Makes 1 slice per serving, 2 if using pictured loaf
Number of Servings: 2
Recipe submitted by SparkPeople user CAREWARR.
Nutritional Info Amount Per Serving
- Calories: 293.2
- Total Fat: 12.3 g
- Cholesterol: 96.2 mg
- Sodium: 337.6 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 3.5 g
- Protein: 9.7 g
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