Wednesday, March 10, 2010

Sue's Coolinary Show - Banana Cream Crumble French Toast

Today I videoed Voices Magazine Food Columnist and reviewer Sue Epstein in her latest episode of Sue's Cool-inary Show. The show can be seen on VOICES TV at
Meanwhile, here's the recipe for everyone to follow. It's a perfect Pre-Pesach recipe. Enjoy.

Banana Cream Crumble French Toast (Serves 7-8)

This is a great and extremely versatile dish to use up leftover or stale bread. You can mix and match any filling ingredient to suit your taste. Spread the bread with cream cheese or cheese slices, peanut butter and jelly; sprinkle with nuts, raisins, craisins or any type of canned or fresh fruit.
Spray a 10 x 15" glass baking dish with Pam Spray. Place 14-16 slices of bread* into the dish.

8 eggs
3 cups milk
1 teaspoon vanilla
1-2 bananas, sliced

Mix together and pour over bread. Cover and refrigerate overnight. When ready to bake, preheat oven to 250 degrees. Let baking dish set out while oven preheats. Top with Brown Sugar Crumble mixture and bake 45 minutes, until puffy and golden. Cover with foil last 5-10 minutes of baking so top doesn't overbrown.

Brown Sugar Crumble:

In food processor with steel blade, pulse just until combined:
2 cups brown sugar
1 cup oatmeal
1/2 cup butter or margarine
1/4 cup molasses or other syrup

(This can be made ahead and stored in freezer until needed.)

No comments:

Post a Comment