Banana Bread French Toast with Southern Butter Pecan Syrup

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com

Printable Version

Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4-6

Banana Bread French Toast:

½ cup chopped pecans

4 eggs

½ cup milk

½ cup International Delight Southern Butter Pecan Creamer

8-10 large slices banana bread (or 16-20 slices of a “mini loaf”)

2-3 tablespoons butter

2-3 bananas, sliced

Southern Butter Pecan Syrup:

1 cup maple syrup

½ cup International Delight Southern Butter Pecan Creamer

½ teaspoon ground cinnamon

2 tablespoons butter

For Banana Bread French Toast:

Heat a large skillet over medium high heat. Add chopped pecans and toast for 1-2 minutes, stirring occasionally. Remove from pan and set aside.

In a large bowl whisk together eggs, milk and International Delight Southern Butter Pecan Creamer. Working in batches, add the sliced banana bread to the egg and milk mixture and soak until saturated. Using a fork, remove bread from egg mixture, letting excess mixture drip off.

Melt 1 tablespoon butter in large skillet over medium-high heat. Place soaked bread in hot skillet. Cook for 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and soaked banana bread slices. Set aside and keep warm.

For Southern Butter Pecan Syrup:

Combine all ingredients in a medium sized saucepan. Cook and stir on medium heat until heated through.

Serve hot Banana Bread French Toast topped with Southern Butter Pecan Syrup, sliced bananas and toasted pecans.