Most of you probably know by now that we are both majoring in Foods and Nutrition, but what many of you probably don’t know is that we are also majoring in French! That’s right, we’re doing a double-major 🙂 We both kinda stink at making decisions, but we were at least able to narrow it down to two!
Because of this, today’s post will be entirely written in French!
Just kidding 😉
But sometimes we like to inject our breakfasts with a little French inspiration, so of we made le pain grillé français!
Ok ok, we know French toast isn’t actually French, but for the sake of this post, just go along with, d’accord? Because really, no matter what cultural origin French toast actually comes from, it’s de-lic-ious! 🙂
But of course, this isn’t your average every-day kind of french toast- this is banana-stuffed french toast with English “cream”- or should we say le pain grillé français farcie de bananes avec la crème anglaise?
And yes, for those of you keeping track, we have French toast with English cream. We suppose that makes this recipe “Frenglish” (franglais)? The two countries may not have always gotten along throughout history, but we promise you they are the best of friends in this
breakfast petit déjeuner! 🙂
We loved this breakfast so much that we made it twice in one week! That just may be a record for us! The second time we made it, we cut back a bit on the banana and added strawberries into the mix, which of course was out-of-this-world delicious! Another important thing to note is that this recipe uses silken tofu as the main ingredient in the cream, but if you don’t have tofu, don’t like tofu, or can’t eat tofu for whatever reason, we made it the second time around with the same amount of cottage cheese, and it turned out to be just as awesome 🙂
We could go on and on about this breakfast, but we’ll let the photos and recipe speak for themselves- bon appétit! 🙂
Banana-Stuffed French Toast with English “Cream”
Prep Time: 10 minutes
Cook time: 5 minutes
2 slices of crusty bread, cut about 1 1/4 inches thick
1 banana, thinly sliced
6 tbsp egg whites (equals 3 egg whites)
3 tbsp milk of choice
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
1 tsp cinnamon
For the Cream:
1/2 c. silken tofu (or cottage cheese)
3 tsp milk of choice
1 tbsp honey
1/4 tsp vanilla extract
1/4 tsp butter extract (optional, but highly recommended!)
Along one side of the bread, cut an opening, slicing as far into the bread as you can without going through the other side. Repeat for the second slice of bread. Divide the banana slices in half, and stuff each piece of bread with the slices.
In a wide, shallow dish, combine egg whites, milk, extracts, and cinnamon and whisk until fully combined.
Spray a large non-stick pan with cooking spray and set over medium heat. Dip the bread slices into the egg mixture on both sides, making sure that both sides are completely saturated.
Place on the pan and cook for 2-3 minutes, or until lightly browned. Flip and cook for an additional 2-3 minutes.
While the bread is cooking, place all cream ingredients in a food processor or blender and blend until fully combined and smooth. Put your french toast on a plate, cut in half and top with the cream.
Do you like French toast? What is your latest breakfast creation? Parlez-vous le Français? 😉