No jar of caramel around? No problem. A spectacular 10-minute brunch.
Ingredients - French Toast
Bread (I used gluten-free Texas toast)
Eggs - one per slice of bread
Milk - 3 Tablespoons per one egg used
i banana
Ingredients - Caramel
2 Tablespoons butter
1/4 cup brown sugar
2 Tablespoons milk
Preparation & Cooking
- Preheat stovetop grill or skillet and spray with non-stick cooking spray.
- For the French toast: Crack eggs into a bowl and whisk in the milk. Coat bread with egg mixture and let soak for 2-3 minutes. Remove from bowl and shake off excess egg mixture. Place bread on hot skillet until browned. Flip and brown the other side.
- For the caramel: Melt butter in a small saucepan. Stir in sugar and milk and bring to a boil. Boil for three minutes. If too thin, add more sugar - it should thicken slightly as you boil. Remove from heat.
- Slice the banana. Peel it first. I shouldn't have to tell you that.
Serve
Put the French toast on the plate and top with banana slices and warm caramel. Added bonus: crumbled bacon is awesome.
A Little Backstory
We made this as a Mother's Day brunch. No moms were in the house, but that really doesn't matter, does it? The caramel drizzle is a throwback recipe from my ex's mother, who never wrote a recipe on paper - you just had to watch and kind of remember what she did. She called this "syrup," but it's all homemade caramel. Great on brunch, ice cream -- whatever floats your boat.
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