Strawberry Bread French Toast with Caramelized Bananas

(adapted from Comfort Food, by Rick Rodgers)

I love French toast. Some of my absolute favorite French toast is my mom's, made just with eggs, skim milk, and whole wheat bread. This, seeing as it was for Easter brunch, is a little jazzed up. And my mom probably couldn't eat it, since she has an aversion to bananas. Nevertheless, this was pretty delicious - Joef has named it one of the best things I've ever made (someone has a sweet tooth). I really like the batter for the toast - esp. the vanilla and orange zest.

I've had this recipe on my list for a long time. It's from a great cookbook (Comfort Food) with all kinds of down-home, American, rich, flavorful meals that all make me drool just a little bit. Easter Sunday seemed like a great opportunity to make brunch (which is really a great way to start the day, both from an eating and cooking perspective). The sun is shining and it's practically hot out.

We used the strawberry bread from yesterday - alternately, you could use challah (mmmmm), or heck - why not whole wheat toast?

6 large eggs
1 cup half and half
1 tbsp sugar
1 tsp vanilla extract
Finely grated orange zest from one orange
Pinch of ground nutmeg
4-6 slices strawberry bread, halved
Canola oil for cooking
3 bananas (firm but ripe)
2 tbsp unsalted butter
3 firmly packed tbsp brown sugar
1/2 cup orange juice
2 tbsp bourbon, or rum, or Grand Marnier (optional)

Preheat the oven to 350. In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla, orange zest, and nutmeg. Add the slices of bread, turning gently to coat. Let them sit in the liquid for about a minute. Place on a plate and do the next batch, if your bowl isn't big enough for all of them.

In a large, flat frying pan or griddle, heat a little oil over medium-high heat and allow to get hot. Place each piece of bread in the pan. When one side gets golden brown, flip and let the other side do the same. Transfer bread to a rimmed baking sheet and do the next batch. When done, pop the baking sheet in the oven and cook for about 10-15 minutes, or until the egg is cooked through the bread.

Meanwhile, make your caramelized bananas. Peel the bananas and slice diagonally. Melt butter over medium-high heat in a frying pan, then add the bananas and let them cook for about 2-3 minutes, turning gently once in awhile. (The recipe says to let them get golden brown, which mine didn't do, but maybe you'll have better luck. Sprinkle in the brown sugar and let it melt (about 1 minute). Then gently stir in the orange juice and a splash of bourbon, and cook for about another minute or so to let it reduce.

Serve the French toast hot, smothered with bananas. Happy Easter!