French Toast as a dish is as old as its ingredients. The history of this dish is noted around the world from the Romans in the 1st century until today. There are two basic variations of this dish, one sweet and the other savory. The dish was an excellent way to utilize stale bread and re-hydrate it with the egg and milk mixture. As you can see from this recipe, we have come a long way from this dish being reconstructed leftovers. With the addition of bananas and roasted pecans, we hope to provide a more luxurious experience to your regular French Toast. This dish is an excellent way to sweeten up your next breakfast or brunch with friends and family over a hot cup of Chocolate Tea and a Mimosa or two.
- 1 Brioche Pan Loaf - 1 day old & 8 slices ½ or ¾ inch thick
- 3 Bananas - ripe with spots
- 1/4 cup Pecans
- 4 tablespoons Unsalted Butter
- 2 Eggs - beaten
- 1/4 cup Whole Milk
- 1 teaspoon Mixed Essence
- ¼ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
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