- 4 slices bread (I like this with sourdough, but your choice)
- 2 large eggs (come on, folks, spend the few extra cents on free-range)
- 1/2 cup milk
- 1/4 tsp. vanilla extract
- Dash of nutmeg
- Dash of cinnamon
- 1 tsp. butter
- 1 banana, sliced
- 1 tsp. butter
- 1 tsp. brown sugar
- 1 tsp. rum (or substitute liquor of your choice, e.g., brandy, Amaretto, banana liqueur, etc.)
- Powdered sugar
- “Tenderize” bread by poking several times with a fork (it will hold more milk/egg mixture this way).
- In a small flat-bottom dish of some kind, e.g., soup plate or sandwich-sized plastic storage container, scramble eggs with a whisk. Mix in milk, vanilla, nutmeg and cinnamon.
- Melt butter in pan or griddle on medium heat until butter starts to brown (brings out the buttery flavor with less butter).
- Soak each piece of bread in milk/egg mixture, turning 2-3 times to allow it to soak in evenly.
- Place soaked toast on griddle. Cook until brown on one side, flip and cook until brown on other side. Note: don’t be over-anxious to check how done it is. If you try to check too early, the egg mixture will stick to the pan. Give it at least 20 seconds.
- Melt butter in saucepan on medium heat.
- Sautee banana in butter for approximately 1 minute.
- Add brown sugar and liquor, stir until sugar is dissolved evenly.
Pour topping over toast, dust with powdered sugar. Enjoy!
- If you want completely non-alcoholic, use 1/4 tsp. rum extract and 3/4 tsp. water
- I tried not to make this any more fattening than needed. You can make it lower fat by cooking the toast with butter-flavored cooking spray instead of butter. For a richer dessert, double the other ingredients in the banana topping for more sauce.