Banana Pecan French Toast

Banana Pecan French Toast
makes 2 servings
Adapted from Martha Stewart's Banana Nut French Toast

Ingredients

• 4 slices of sandwich bread
• 1/2 cup pecans
• 2 bananas
• 1/2 cup brown sugar
• 2 tablespoons butter
• 2 eggs
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• pinch of ground nutmeg
• pinch of salt
• 2 tablespoons vegetable oil
• confectioners sugar (optional)
• maple syrup (optional)

Directions

1.  Preheat the oven to 350 degrees F.  Toast the pecans on a baking sheet for 4 minutes.  Set aside to cool and shut off the oven.

2.  Whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt in a medium bowl.

3.  Peel the bananas and cut into 1/4-inch rounds.  Add them to a separate bowl.  Chop the cooled pecans and add to the bowl along with the brown sugar.  Use a spoon to combine.

4.  In a shallow dish, add two slices of bread side by side and top each slice with 1/4 of the banana mixture each.  Then, add another slice of bread to each.  Pour the egg mixture on top of the bread and soak for 6 minutes.  Carefully flip the sandwiches to soak the other side for 6 minutes.  

5.  Use a small saucepan at medium-low heat to caramelize the rest of the banana mixture.  After 3 minutes, add 1 tablespoon of butter.  Stir the mixture once butter is melted.  Keep to a simmer or low heat to keep warm.

6.  In a large skillet over medium heat, add the oil and other tablespoon of butter.  Once the butter is melted, add the sandwiches side by side and cook for 4-5 minutes.  Carefully flip and cook the other side for 4-5 minutes.  Serve with the warm banana mixture.  You may opt to also use maple syrup or confectioners sugar.