This is a great first day of school breakfast! The kids will be out of bed in a second!
What you’ll need:
- 8 thick slices French bread
- 2 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. salt, divided
- 1 1/2 cups almond milk
- 4 eggs, lightly beaten or more if needed
- 1 Tbsp. vanilla
- 3 ripe bananas, sliced into 1/4-inch thick rounds
- 3 Tbsp. packed brown sugar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. butter
- 3 Tbsp. toasted chopped pecans
In a large bowl whisk together sugar, cinnamon, nutmeg, 1/8 teaspoon of salt and soy milk. Add eggs and vanilla and continue to whisk until well combined. Dip bread slices into the mixture, coating each side.
Let bread sit in liquid for 1 to 2 minutes to absorb mixture.
Meanwhile, combine sliced bananas, sugar, maple syrup and remaining salt in a medium bowl and stir. Heat a large nonstick pan over medium-low heat. Add banana mixture to pan and cook for 3 minutes, or until the sugar is dissolved and the bananas are soft. Stir in butter and set aside.
Heat a large nonstick skillet over medium-high heat. Cook bread for about 2 minutes on each side or until lightly browned. Top cooked French toast with banana pecan topping. Serve immediately.
Stop by your local Sparkle Market for all of your Great Grocery needs!