I don’t know about you, but I could eat breakfast anytime of the day. And when a coworker of mine said that she was making breakfast for dinner, I couldn’t stop thinking about it. The stuffed French toast at Detroit Breakfast House & Grill inspired this meal. It literally consists of half of a loaf of bread that’s been partially hollowed out and stuffed with cream cheese and bananas and then cooked French toast style. I think that my version is just as tasty, but a lot easier to cook and eat! I also included sides of roasted potatoes and maple sausage links.
Roasted Potatoes (just like the green beans from the other day)
5 (ish) baby red skin potatoes, sliced in half
1-2 tablespoons olive oil
Salt
Pepper
Garlic powder
Preheat oven to 400°F. Put the pan in the oven until you're ready to use it. Toss the potatoes in olive oil, salt, pepper, and garlic powder (as much or as little as you’d like). Place the potatoes in the pan cut side down. Roast in oven for 20-25 minutes.
Banana Nut Stuffed French Toast
4 slices of bread
2 eggs
1 tablespoon of milk
Cinnamon
Cream cheese (1/3 less fat)
½ a banana
Crushed walnuts
Maple syrup (real, grade A maple syrup)
Beat eggs in a shallow bowl. Add a splash of milk and just a touch of cinnamon. Mix well as the cinnamon tends to clump. Spread a thin layer of cream cheese on all 4 slices of bread. Add a layer of the banana, thinly sliced, onto two of the slices of bread. Sprinkle some crushed walnuts onto the same two slices of bread and then place the cream cheese-only bread slices on top. Basically, you’re making two cream cheese/banana/walnut sandwiches. The sandwich holds together better with cream cheese on both sides.
Grease your griddle or pan and then heat over medium to medium-high heat. Dip the sandwiches in the egg mixture, making sure to coat all sides. You know the drill. Place sandwiches onto the griddle and cook for about 2-3 minutes per side, or until golden brown.
Top with fresh banana slices and more crushed walnuts and drizzle with maple syrup. Heaven on a plate!
Roasted Potatoes (just like the green beans from the other day)
5 (ish) baby red skin potatoes, sliced in half
1-2 tablespoons olive oil
Salt
Pepper
Garlic powder
Preheat oven to 400°F. Put the pan in the oven until you're ready to use it. Toss the potatoes in olive oil, salt, pepper, and garlic powder (as much or as little as you’d like). Place the potatoes in the pan cut side down. Roast in oven for 20-25 minutes.
Banana Nut Stuffed French Toast
4 slices of bread
2 eggs
1 tablespoon of milk
Cinnamon
Cream cheese (1/3 less fat)
½ a banana
Crushed walnuts
Maple syrup (real, grade A maple syrup)
Beat eggs in a shallow bowl. Add a splash of milk and just a touch of cinnamon. Mix well as the cinnamon tends to clump. Spread a thin layer of cream cheese on all 4 slices of bread. Add a layer of the banana, thinly sliced, onto two of the slices of bread. Sprinkle some crushed walnuts onto the same two slices of bread and then place the cream cheese-only bread slices on top. Basically, you’re making two cream cheese/banana/walnut sandwiches. The sandwich holds together better with cream cheese on both sides.
Grease your griddle or pan and then heat over medium to medium-high heat. Dip the sandwiches in the egg mixture, making sure to coat all sides. You know the drill. Place sandwiches onto the griddle and cook for about 2-3 minutes per side, or until golden brown.
Top with fresh banana slices and more crushed walnuts and drizzle with maple syrup. Heaven on a plate!
And one very happy hubby!
3 comments:
Monica - this looks delicious!!! I'll have to try it sometime...Rob loves nanners
mmmm nom nom... must try. and freddy is so cute!! =)
Yummmm O ... Yep I said it...
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