banana bread french toast with blueberry walnut compote

It’s been one of those weeks. And it’s only Wednesday.

banana french toast with blueberry walnut compote

Good thing I started it off with a super delicious Sunday morning breakfast. Just tell me you’ll try this on Sunday, too.

banana french toast with blueberry walnut compote

So when your dog gets kicked out of daycare or water is dripping down your basement walls you can think back to that wonderful Sunday morning, eating fancy french toast in a sunny window.

banana french toast with blueberry walnut compote

Who said french toast has to be made out of regular bread? NO ONE. And since I’ve been making banana bread, like, every other day (because who doesn’t overestimate future banana consumption while at the grocery store?) I had the perfect experiment on my hands.

banana french toast with blueberry walnut compote

My hypothesis was correct. This is tasty. Why can’t science class involve french toast and blueberries? You can also use the compote for, like, a trillion other things too. Example: oatmeal. Gimme.

banana french toast with blueberry walnut compote

Use your favorite banana bread recipe, with or without nuts, and do an experiment yourself!

banana french toast with blueberry walnut compote

 

My current favorite banana bread is this super simple one using no added fats! Wahoo! I pump it up with 1 teaspoon cinnamon, a pinch of cloves and a 1/4 teaspoon of freshly ground nutmeg.

banana bread french toast with blueberry walnut compote

serves 4

2 cups frozen blueberries
2 tablespoons white or brown sugar, or even honey or maple syrup
1 tablespoon water
1 tablespoon lemon juice, optional
1 cup chopped walnuts

8 slices, 1 inch thick, banana bread
4 eggs
1 cup half and half
Butter
Maple syrup

 

To make compote:

In a saucepan over medium heat, combine 1 cup of the blueberries with the next three ingredients. Cook for 10 minutes. Add the remaining blueberries and cook for 5 to 10 more minutes, until it’s as thick as you would like.

Toss in the walnuts and combine.

To French toast:

Preheat a skillet over medium heat.

Beat eggs and cream until a bit foamy and pour it into a shallow dish or baking sheet with sides.

Lay the banana bread in the egg and let them soak for a minute or two, depending on the density of your banana bread. Flip and let them soak for another minute.

Melt butter on your skillet and cook the banana bread for 2-3 minutes on each side, or until heated through and toasty on the outside.

Top French toast with maple syrup and blueberry compote.

 

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2 Comments on banana bread french toast with blueberry walnut compote

  1. Carole
    March 14, 2013 at 7:05 pm (1 year ago)

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

    Reply
  2. Carole
    March 15, 2013 at 7:48 pm (1 year ago)

    Alyssa , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and am blown away by all the great ideas! Cheers

    Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

    Pps If you would like email reminders of future Food on Fridays, just let me know your email address. It will be kept private.

    Reply

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