Banana Bread French Toast

While the kids napped yesterday, I made banana bread.  Anytime the grocery store has big paper sacks full of over-ripened bananas for 99 cents I snag a bag.  You should be proud our deep freeze currently only has one big bag of them.

I've been known to have many more.

I used this tried and true recipe that has become our favorite, cutting back 1/3 of the sugar and replacing it with organic honey.  I honestly think it makes this bread what it is.  Moist and full of banana flavor.  I'm not lying when I say one loaf is almost gone.

This morning while the little miss munched on scrambled eggs and the little man was downing Stonyfield strawberry yogurt (the only kind we buy), I knew that wouldn't fill him up and needed something else.  Out of bread, I figured why not use the banana bread?

Genius.

If I owned a restaurant I would most certainly put this on the menu.  Great for a Saturday or Sunday morning breakfast splurge. 

Banana Bread French Toast

4 thick slices banana bread (1 inch)

1 egg

1/2 c. milk

1 t. cinnamon

butter

maple syrup

Mix egg, milk and cinnamon.  Soak banana bread in mixture and place in hot skillet, browning each side.  Serve with butter and syrup.

Who wants to dig in?