Banana Bread French Toast

Bae Ratings: I mean...if you're making breakfast then you're already in there. More than likely this is said bae so no rating necessary. 

Vibes: Hello, Good Morning. 

Ingredients

Cardamom Whipped Cream
1/2 tsp of cardamom
1.5 cups of heavy cream
3 tbs of powdered sugar

Bourbon Maple Syrup
1.5cups of maple syrup
1/4 cup of butter
2 tbs of bourbon

Toasted Walnuts
1.5 cup Walnuts, chopped
1/2 tsp cinnamon
Splash of vanilla extract
Pinch of sea salt

French Toast
2 cups of buttermilk
2 cups of whole milk
2 eggs
1/4 cup of white sugar
1/4 of brown sugar
1/2 tbs of vanilla extract
1 tbs of cinnamon
1/2 tsp of nutmeg
1/2 a tsp of sea salt
1 stick of Butter

Banana Bread:  recipe here

 

Instructions

For the French Toast

1. Slice your banana bread into 1 inch thick pieces, and set aside
2. In a shallow dish, mix all of the wet ingredients and the seasoning together.
3. In a large pan (I used nonstick this time), heat about 1-2 tbs of butter on medium heat.
4. Dip the sliced banana bread into the milk and egg mixture, pressing down to make sure the bread absorbs the liquid. Don't soak them though, you don't want mushy French toast.
5. Cook the banana bread for about 3-4 minutes per side, or until you have a pretty, caramel brown color on each side. Be patient, we know it smells delicious. Don't rush!
6. Top the finished French toast with toasted walnuts, bourbon maple syrup, and a dollop of whipped cream. Serve piping hot and watch your friends and loved ones sing your praises for all of eternity. Or at least until brunch is over.

For the Walnuts

1. In a small pan turned to medium-low heat, add the walnuts, and cook for about 5 minutes, or until you can smell them.
2. Add the cinnamon, vanilla extract and sea salt, and stir to combine.
3. Continue cooking for another 30 seconds, then place them in a small bowl to cool.

For the Maple Syrup

1. Add the maple syrup and the bourbon to a small pot, and bring to a boil. Turn the heat back down to low, and simmer for about 5 minutes. Whisk in the butter, and keep warm on very low heat until the French toast is served

NOTE: This is usually the LAST thing I make as the last few pieces of French toast are cooking. I like warm, buttery maple syrup. Who doesn't?

For the Whipped Cream

1. Using a hand mixer, stand mixer, or a whisk (if you have crazy upper body strength), whip the heavy cream, powdered sugar and cardamom until it's fluffy and delicious. Trust me, this is infinitely better than the stuff in the can, or cool whip. Ew.

NOTE: I usually freeze the beaters and the bowl before I make the whipped cream. I don't know why, I just know that my dad always did it.