What will you have for breakfast or brunch this weekend? If you are still undecided, I have a tasty yet sugar-free recipe for blueberry and banana french toast for you!
I’ve been making this eggy bread for many years and it has always been a hit! I actually discovered the preparation when studying in Paris. I got it from one of the first cookbooks I ever owned – by Jamie Oliver. However, I adapted the recipe to my taste with adding vanilla and making it even more crisp. You won’t need sugar – the ripe bananas will add the desired sweetness! Bon appétit!
4 slices of toast, preferably from a bakery
2 small organic eggs
some ground vanilla powder or 1/2 vanilla bean, scraped
1 1/2 very ripe banana
a handful of blueberries (you can use frozen berries if you want)
clarified butter /ghee
Wash the blueberries and peel the bananas. Mash 1 banana together with some blueberries. Reserve. Keep the rest of the blueberries and cut the remaining 1/2 banana into nice slices to decorate your toasts at the end.
Crack the eggs into a flat bowl, add some vanilla and whisk.
Lightly butter your toasts on both sides. One by one, put the slices of bread into the vanilla egg mixture and turn. You want them to be totally coated. If your bread is not totally fresh, you can leave it for a minute or so to soak. Let the excess egg drip off and put on a plate.
Melt some clarified butter / ghee in a pan on medium heat. When melted, add the eggy bread. After 2 – 3 minutes, check if the french toast is nicely browned. If so, turn over and cook for another 2 – 3 minutes until both sides are golden and crisp.
When your toast is ready, serve with the mashed fruits. Add a dollop of heavy cream and decorate with some savory banana and blueberries. This sugar-free french toast version will totally satisfy your sweet tooth!