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Thick Texas toast topped with a delicious banana pecan topping.
In a medium skillet melt 2 tablespoon of butter on medium heat. Once the butter has melted, add the brown sugar and stir until the brown sugar has dissolved. This should only take about 5 minutes. Now pour in your syrup and stir for a couple of minutes.
Add the bananas and stir to make sure they are well mixed with the syrup. Allow to simmer for 2-3 minutes. Now add the pecan pieces, salt, and the dash of cinnamon. Allow to simmer once more for 4-5 minutes. Turn the heat down to low or simmer and add the vanilla extract and bourbon (if using).
Now to make the French toast: In a large shallow bowl, add the eggs, heavy cream, vanilla extract, sugar, and cinnamon. Whisk until the yolks and the whites are completely mixed with the rest of the ingredients.
Turn your griddle on a medium to high heat and melt the butter and make sure that it spreads evenly across the griddle. Dip one piece of bread in the egg batter mixture at a time and allow to soak on each side for about 30-45 seconds. Place the toast on the grill and cook on each side for 3-5 minutes, until golden brown. When finished, place French toast on a plate and repeat cooking the rest of the French toast. Once it’s cooked, cover French toast with some of the banana syrup. You can top with whipped cream and/or garnish with powdered sugar.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!