To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4

INGREDIENTS:

12 pieces 1-inch thick sliced country bread
6 large eggs
1 tsp vanilla
1/4 cup milk

butter as needed for sauteing French toast

1 - 1 1/2 cup walnuts
1 Tbs butter for toasting walnuts

maple syrup as needed
approx. 1/3 - 1/3 cup dried cranberries

4 small to medium bananas, peeled and sliced
2 Tbs butter
ground cinnamon to taste

PROCEDURE:

The French toast itself is pretty straight forward...you just need to beat your eggs with a little milk and a touch of vanilla.....but leave out the usual ground cinnamon because you'll be using it with the bananas. When the time comes, slice the bread into 1-inch thick slices, soak in egg mix and cook in a little melted butter to brown on both sides.

Add a little handful of dried cranberries to a small pot on the stovetop and add enough maple syrup to cover......and then gently warm that and turn the heat off.

For the walnuts, melt a Tbs of butter in another heavy bottomed pan on medium to medium high heat and toast a good handful of walnuts in that until they're lightly browned....and then season them with salt to taste and take them out of the pan to cool.

Turn the oven onto a low setting and then make as many pieces of French toast as you like........keeping them warm in the oven as you go.

Once all the French toast is cooked and in the oven, peel and slice as many bananas as you like, on a slight bias.

Melt a couple of Tbs of butter in the pan on medium to medium high heat, add the bananas, sprinkle on some ground cinnamon and saute the bananas until they soften up a bit.

Divide the French toast onto plates and top it with some of the bananas, spoon some of the cranberry maple syrup over the top and finish with the toasted salted walnuts.

HINTS:

Serve with a dollop of plain or vanilla yogurt too!