Banana Bread French Toast
by
Carla Hall
A Fan Fridge creation from Carla Hall — sweet, tangy, and totally brunch-worthy.
Prep Time:
15 Minutes
Cook Time
15 Minutes
Serves:
4 Servings
Level:
Beginner
4 thick slices banana bread (slightly stale preferred)
2 eggs
½ cup cottage cheese (blended smooth)
½ cup oat milk (or milk of choice)
1 tbsp maple syrup
¼ tsp cinnamon
Pinch of salt
1 tbsp butter
1 tbsp olive oil
1 cup mixed berries (strawberries, blueberries, blackberries)
½ cup lemonade (such as Simply Lemonade)
1 tbsp sugar
½ cup Greek yogurt
2 tbsp chocolate syrup
1 tsp maple syrup (optional, for yogurt)
Whipped cream, for serving (optional)
Ingredients
Step 1
Make the Custard: In a blender, combine eggs, cottage cheese, oat milk, maple syrup, cinnamon, and salt. Blend until smooth.
Step 2
Soak the Bread: Dip banana bread slices in the custard just until coated. Let rest briefly on a plate to absorb the mixture without getting soggy.
Step 3
Cook the French Toast: Heat butter and olive oil in a skillet over medium heat. Cook slices 2–3 minutes per side, until golden and crisp.
Step 4
Make the Lemonade Syrup: In a small saucepan, simmer lemonade with sugar until slightly reduced, 5–6 minutes. Toss with cut berries to coat.
Step 5
Mix the Yogurt: Stir Greek yogurt with chocolate syrup, a pinch of salt, and a drizzle of maple syrup until smooth.
Step 6
Assemble: Top the warm banana bread with berries and their syrup, then a spoonful of chocolate yogurt. Add whipped cream if you’re feeling fancy.
Instructions
Eat immediately, before Clinton “taste-tests” half your plate.