“Fantastic” French Toast

I found this recipe in a Readers Digest while waiting in a waiting room to see a doctor, and thought I’d try it out. I thought it was ok, but Kelly really liked it. I need a 9×9 pan as the 13×9 one I used meant that the egg mixture was too shallow, so the top of the bread dried out a bit.


Banana French Toast

Preparation time: 10 minutes. Baking time: 50 minutes

8 slices Sun-Maid Raisin Bread
2 medium bananas, cut in 1/4-inch slices
1 cup milk
4 ounces cream cheese, softened
3 eggs
1/3 cup sugar
3 tablespoons flour
2 teaspoons vanilla
powdered sugar ( optional)

HEAT oven to 350°F.
PLACE four slices of raisin bread in a single layer in a buttered 9-inch
square baking dish. Top with bananas and four slices of raisin bread.
BLEND milk, cream cheese, eggs, sugar, flour and vanilla in a blender
or food processor until smooth. Pour over raisin bread. Let stand 5 minutes
or refrigerate overnight.
BAKE 40-45 minutes (50-55 minutes if refrigerated) until set and top is toasted.
Let stand 10 minutes.
CUT French toast into diagonal halves and remove with spatula.
Dust servings with powdered sugar if desired.
Makes 8 servings.

Pancakes


This is from an old Dr. Weil Tip. These make very thick/fluffy pancakes, and they are very good.

Today’s Tip: Pancakes and Waffles

The aroma and taste of homemade pancakes or waffles is irresistible. This batter makes feathery light pancakes, or light and crispy golden waffles. You’ll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.

4 eggs

1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1 1/4 cups milk
1 1/2 cups unbleached white flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking powder

1/4 teaspoon salt

FOR MEDALLION-SIZED BLUEBERRY PANCAKES
1 pint blueberries, washed

FRESH FRUIT COMPOTE FOR PLAIN PANCAKES
1 pint strawberries, washed, hulled and sliced in half

1 pint blueberries, washed
1/2 cup pure maple syrup

WAFFLE TOPPING
(Per Serving)
1/2 banana, sliced

1/4 cup walnuts
1 tablespoon pure maple syrup

1. Crack the eggs, letting the whites fall into a clean, dry mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out.

2. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring.

3. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.

4. Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.