This is a recipe from the time I lived in New York.
Religiously, every Sunday, like if I was going to church, I
used to have brunch in a restaurant in the corner of Houston and Thompson, stand in line for a 20 minutes —no matter if it was snowing or raining—, and wait to be seated.
My order was always the same: French toast with
strawberries and bananas with real maple syrup.
This was my Sunday ritual for the year and half I lived at
the NYU campus (while attending Columbia University) and was a happy girl whose
only worries were getting good grades.
Getting back to today, since I gave my children whole grain
bread and they liked it, everything involving bread in my family, including my French
toast, is now multigrain.
Inspired but those New York French toast, this recipe which I first published at Mamás Latinas is made
with 9-grain bread and we all love it. Besides the bread, the only thing I
skip is the confectioner’s sugar. I don’t need those calories.
French Toast | Ingredients
for 4 portions
8 ½-inch slices of 9-grain bread
2 teaspoons ground cinnamon
2 bananas sliced in wheels
In a shallow dish, beat the eggs with the milk and cinnamon.
Preheat a skillet over medium heat and put butter (1-2 tablespoons) to melt. Soak
the bread for 30 seconds in the egg, milk and cinnamon mixture, flip and soak
for 30 seconds. Put the slices of bread to cook in butter until golden, flip
and cook until brown on both sides 1-2 minutes in total. Serve warm with
bananas, strawberries and maple syrup.
To print the recipe click here.
Etiquetas: #MamasLatinas, breads, breakfast