Weekends are a time for sleeping in, watching a movie and unwinding. But the most important aspect of the weekend is brunch. This is no time for a bowl of soggy Cheerios, this is a time to celebrate and do nothing simultaneously! What better way to celebrate your empty schedule for the day than with a crispy, chewy, salty, sweet and satisfying meal.
Hitting all those taste buds at once requires a certain finesse, especially when certain criteria are required. There’s a reason we’re not going to a greasy diner, we’re after delicious home-cooked food that’s also nutritious.
To start, I nominate peanut butter for saltiness. Then perhaps some toast for a crispy texture. Now peanut butter on toast ain’t so bad but we need to hit all those senses. A delicate chewiness should probably come from eggs. And last but not least, the sweetness. It’s brunch time and we deserve a treat so let’s use 2 sugar sources: bananas and maple syrup. This is sounding like a winning combo to me…
2 slices soft whole wheat bread
1/3 cup skim or soymilk
1/4 cup egg substitute (or 2 egg whites or 1 egg)
6-8 shakes cinnamon
1 banana, in 1/4″ slices
1T creamy natural peanut butter
drizzle of real maple syrup
1. Place a large skillet over medium heat. Mix together milk, egg, cinnamon and sugar in a bowl. Dip each slice of bread in the bowl and flip over to soak both sides.
2. Spray skillet with cooking spray and add the soaked bread. Flip after 2-3 minutes, or when the bottom is browned and crispy. Cook for an additional 2 minutes. The bread has browned enough once it looks like a toasty foreign landscape as shown below.
3. Spread a thin layer of peanut butter on each slice of french toast and place banana slices on top. Drizzle with maple syrup and a few shakes of cinnamon.
Peanut butter plays a dual role in this recipe: it secures the toppings to the toast substrate, and it’s salty deliciousness contrasts perfectly with the maple syrup!