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- 1 loaf of Challah
- 5 large eggs
- 1 cup buttermilk
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- Unsalted butter for cooking in pan or cooking spray (butter works better to brown the bread)
- Maple - Banana Topping:
- 3 bananas, sliced into 1/2
- 2 Tbsp. unsalted butter
- 1/2 tsp. vanilla extract
- 3 Tbsp. maple syrup + more for the table
- Garnish: confectioner's sugar
1. Slice Challah loaf into 1″ thick pieces- Depending on loaf size, this should give you 6-8 pieces.
2. In a large bowl, whisk together the eggs, buttermilk, vanilla extract, and cinnamon.
3. Submerge each piece of bread into the egg mixture so the top and bottom are covered and allow to sit in there for 5-10 seconds, so the bread sops up the liquid. Set aside on a piece of parchment paper or clean plate.
4. Make the banana topping: In a small skillet, melt the butter over medium – low heat. Add in the banana slices and the remaining ingredients – stir to coat banana with syrup. Allow to cook over medium-low heat, stirring only after the bananas have begun to brown on one side, after about 5 minutes. Be patient, you don’t want to turn too early or the bananas won’t caramelize. Once caramelized on both sides, turn off heat and keep in skillet until french toast is ready.
5. In a large skillet or cook top, melt butter or heat up cooking spray on medium heat. Add the french toast, flipping after about 7 minutes. Make sure the pan isn’t too hot or it will just brown the outside and not cook through the bread. Flip and cook for another 5-7 minutes on the other side.
6. With about 1 minute left with the French toast, heat up the bananas.
7. Take off French Toast and top the Bananas. Garnish with confectioner’s sugar if desired. Serve with maple syrup.