I recently visited the Kihei Cafe on Maui and had the most wonderful french toast topped with bananas, crushed walnuts and a dust of confectioner's sugar.
When I got back home I was haunted by the memory of the rich, buttery, eggy dish.
So, my husband and I recreated it at home.
It turned out quite well.
Jeff's Easy French Toast
1 egg, beaten
1/2 cup milk
1/4 teaspoon cinnamon
dash of vanilla
4 medium-6 small slices day old bread (must be a good quality bread)
medium skillet or frypan
a little cooking oil or butter to keep the french toast from sticking to the pan
ripe banana or bananas
Mix the eggs, milk, sugar, cinnamon, and vanilla in a shallow bowl. Dip and briefly soak the bread slices in the eggy mixture. Put the pan on medium heat with a small amount of oil or butter. When the pan is hot enough, place the eggy bread in the pan and cook until lightly browned on each side. Top with sliced bananas and serve with butter, maple syrup or honey.
This is also yummy served with chopped walnuts, whipped cream or fresh berries.
French toast is a clever way to use up leftover, stale bread. It was originally called pan perdu or "lost bread" but it is not lost in my home or my heart.