Adding sweetened bread crumbs to the preparation makes a French toast with extra crunch and a dark exterior, a nice contrast to the light, moist interior. Bananas are a natural with this, but any seasonal fruit can work: sliced apples or peaches sauteed in butter, fresh berries or, when the fruit bowl is empty, your favorite jam.
- 1 large egg
- 1/4 cup nonfat milk
- 1/4 teaspoon vanilla or almond extract
- 1 slice firm, 1-inch-thick bread, such as old-fashioned white, brioche or challah, trimmed neatly into a round or square (crusts removed)
- 1/4 cup plain dried bread crumbs or panko (japanese-style dried bread crumbs)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sugar
- 1 tablespoon unsalted butter, or more as needed
- 1 banana, peeled and cut on the diagonal into 1/2-inch slices
- Flavorful honey, for serving
- Nonfat Greek-style yogurt, for serving (optional)
Whisk the egg in a shallow bowl until it is well blended, then add the milk and vanilla or almond extract, whisking to combine.
Place the bread in the bowl; let it stand for about 10 minutes, turning it over about halfway through, until it has absorbed most of the liquid.
Combine the bread crumbs, cinnamon and sugar on a plate. Use a spatula to transfer the soaked bread to the crumb mixture, turning to coat both sides evenly. Pat all of the mixture onto the bread.
Melt the butter over medium-low heat in a small saute pan. Add the bread and cook for about 6 minutes total, turning once, until it is golden brown and crusted on both sides; reduce the temperature as needed to keep it from getting too dark. Transfer to a plate (preferably warmed). The inside of the French toast will be fairly spongy.
Add the banana slices to the pan; stir until they have warmed through and are coated with some of the butter in the pan. (If there is not much butter left in the pan, add a teaspoon or so and swirl to melt before adding the banana.)
Spoon the warmed banana slices over the French toast, then drizzle a bit of honey over the fruit and toast. Top with a dollop of yogurt, if desired; eat while the French toast is warm.
Adapted from "Solo Suppers: Simple Delicious Meals to Cook for Yourself," by Joyce Goldstein (Chronicle Books, 2003).
Tested by Joe Yonan.
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