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Banana Bread French Toast with Southern Butter Pecan Syrup

On
a normal day my breakfast routine is pretty simple.

Something
quick and filling like oatmeal, a fruit and yogurt parfait, a
smoothie, or toast. But when the weekend rolls around, my tummy
immediately wants a hot, soul soothing breakfast.
Cuz,
nothing beats French toast on a Sunday morning.
This
is probably a natural craving or maybe spins from my childhood,
because with working parents the only time we got a hot ‘home-cooked’
breakfast was on the weekend. My Dad was known for making pancakes or
French toast (or to make a run for donuts!!) and Mom would make some
cinnamon toast, scrambled eggs and sausage, cinnamon rolls or banana
bread.
If
you follow on Facebook you know recently that need for a hot, stick
to your ribs breakfast was calling my name. Reminiscing of my
childhood favorites, I decided to combine my Mom’s famous banana
bread and that French toast my Dad always made to make Banana Bread
French Toast with Southern Butter Pecan Syrup.
I
couldn’t think of a more winning combination to honor my southern
roots and to celebrate everything I love about the weekends (oh
yeah…. and sleeping in too!)!
Banana Bread French Toast with Southern Butter Pecan Syrup
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 4-6
Banana Bread French Toast:
½ cup chopped pecans
4 eggs
½ cup milk
8-10 large slices banana bread (or 16-20 slices of a “mini loaf”)
2-3 tablespoons butter
2-3 bananas, sliced
Southern Butter Pecan Syrup:
1 cup maple syrup
½ teaspoon ground cinnamon
2 tablespoons butter
For Banana Bread French Toast:
Heat a large skillet over medium high heat. Add chopped pecans and toast for 1-2 minutes, stirring occasionally. Remove from pan and set aside.
In a large bowl whisk together eggs, milk and International Delight Southern Butter Pecan Creamer. Working in batches, add the sliced banana bread to the egg and milk mixture and soak until saturated. Using a fork, remove bread from egg mixture, letting excess mixture drip off.
Melt 1 tablespoon butter in large skillet over medium-high heat. Place soaked bread in hot skillet. Cook for 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and soaked banana bread slices. Set aside and keep warm.
For Southern Butter Pecan Syrup:
Combine all ingredients in a medium sized saucepan. Cook and stir on medium heat until heated through. 
Serve hot Banana Bread French Toast topped with Southern Butter Pecan Syrup, sliced bananas and toasted pecans. 

What’s
your favorite flavors from your childhood and today? I loved how the
Southern Butter Pecan Syrup I created paired perfectly with the
Banana Bread French Toast in this recipe! For more recipes inspired
by International Delight’s Southern Butter Pecan Creamer check out
my Southern
Butter Pecan ID Inspiration Pinterest Board:


Be
sure and visit What’s
Your ID? to enter to win lot’s of great prizes, like
a Magical
Trip grand prize, Visa gift cards or Free ID for a year!

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

Disclosure: This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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