Every week day I always have one of the following; 2 fried eggs or a bowl of oatmeal. So whenever the weekend comes around I like to make something special; egg fritatas, breakfast burritos, pancakes or french toast. Today I was in the mood for some french toast, but I wanted to make it even more special. Selecting from our small pantry of fresh ingredients (ie. 4 apples and 2 bananas) I chose the two bananas.
I stumbled upon a quick recipe on foodnetwork.com for French Toast with Rum Bananas. After a few minor alterations I made a recipe that was uniquely mine and a lot lower in sugar and cholesterol.
- 6 slices of whole wheat toast
- 5 egg whites
- 2-3 tbsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 ripe bananas
- 2 tbsp orange juice
- 2 tbsp spiced rum
- 2 tbsp butter (I can’t believe its not butter)
- 1 packet of truvia (or you can use 2 tbsp brown sugar)
- 1/4 tsp corn starch (optional)
- Mix together eggs, milk, cinnamon, milk and vanilla
- In a separate pot, heat together orange juice, run, butter and sugar. Corn starch can be added if you want a thicker sauce. Bring to a boil and then turn down to a simmer and add bananas. Cook for 4-5 minutes or until soft.
- While the rum and bananas are simmering dip slices of wheat bread into the egg mixture. Let the bread soak up the eggs until thoroughly saturated. Place the wheat bread on a buttered and heated pan. Let cook 2-3 minutes per side until golden brown.
- Place the french toast in a heated oven, around 200 degrees to keep warm.
- Once the french toast is done, drizzle the banana rum on top and finish with powdered sugar.