Did anyone else in LA feel that earthquake early this morning? I thought it was my cats fighting on the bed at first. I have not felt an earthquake here in years, and I’m surprised it woke me up. When I woke up this morning I went and read the news to see if I could find any information on the quake. It was pretty close to where I live. The thing about the article that freaked me out the most was this weird foreshadowing paragraph at the end that stated that in the past 10 days, there have been earthquakes around Los Angeles. Ok, what is that supposed to mean? A huge one is coming? Are you trying to freak everyone out? I’m freaked out. I think it may be time to get some earthquake insurance for all the props in the studio. Speaking of props and the studio, Jenny and I are in the new issue of Anthology serving up some delicious Asian inspired finger foods, AND the party takes place in our studio so you can see where we spend most of our lives. So go check out the new issue!
We are continuing our Banana Bread recipe 3 ways today with Banana Bread French Toast. This recipe is pretty epic. Banana bread dipped in an egg mixture and dredged in corn flakes then topped with more bananas. It’s a really good way to use up extra banana bread. Yummmm. We hope you love it!
Banana Bread French Toast
Serves 3 to 4
1 recipe chocolate chip-coconut banana bread, sliced into ½ inch thick slices
3 eggs, lightly beaten
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups cornflakes, finely crushed
1/4 cup butter, softened and divided
1 banana, peeled and sliced
1. Allow banana bread to dry out slightly in open air for about 1 day (you can also place the slices on a baking sheet and place in a 200°F oven for about 3 hours).
2. In a shallow dish whisk together the eggs, milk, vanilla, cinnamon, and nutmeg. In another shallow bowl, add the crushed cornflakes.
3. Dip each slice of bread in the egg mixture then dredge each piece in cornflakes until completely covered.
4. Place a large nonstick pan or griddle over medium heat and melt 2 tablespoons butter.
5. Cook French toast on each side for 3 to 4 minutes or until golden brown and crisp.
6. Drain on paper towels for 1 minute before plating and serving with sliced bananas and maple syrup.