Isn’t it crazy how one week into September and summer seems like a million years ago? At least that’s how it feels in New Hampshire. In the past week I’ve worn long sleeves and had my first Pumpkin Spiced Latte (and second) from Starbucks. It’s Fall. My food preferences have even begun to change. Belly warming food sounds so much better than a cold chopped salad.
A friend from work brought in a loaf of Great Harvest Bread Company’s Molasses Raisin Bread. Her family doesn’t like raisins so she offered it up. I love raisin bread and gladly took what was leftover. This was the first time I’ve had their bread – OMG good! Too bad the nearest one to us is over an hour away. Probably a good thing since I’d eat a whole loaf a week by myself now that I’ve got my new favorite breakfast.
I have only had French Toast once in my life. I was 8 years old and had spent the night over at a friend’s house. In the morning, her mom made us French Toast. From what I remember it was OK but a little too sweet and eggy for my taste. About an hour later, after I went home, I started to feel sick. Well, it definitely didn’t taste good the second time around. I haven’t had French Toast since. For some odd reason, it popped into my head to make French Toast with the Molasses Raisin Bread. So I did. And. it. was. epic.
- 1 egg
- ¼ cup unsweetened vanilla almond milk
- dash of cinnamon (or more if you really love cinnamon like me)
- ½ banana, sliced
- ¼ cup (or more if you really love blueberries like me) blueberries
- 1 - 2 teaspoons coconut oil, divided
- 2 slices bread of your choice (I used Molasses Raisin Bread)
- In a shallow bowl, beat together the egg, milk, and cinnamon. Set aside.
- Melt 1 teaspoon of coconut oil in a skillet.
- Add the sliced banana and blueberries and cook for approximately 2 minutes. Remove from pan and set aside in bowl. Cover to keep warm.
- Add another ½ - 1 teaspoon of coconut oil in the pan.
- Place one slice of bread in the egg and milk mixture, flip to coat.
- Put the bread in the pan and cook until it's golden brown.
- Repeat with the second slice of bread.
- When finished cooking, put one slice of bread on a plate
- Top with the warm bananas and blueberries.
- Place the second slice of bread on top.
If you wanted, I’m sure you could drizzle some pure maple syrup over it to sweeten it up. But for me, the warm blueberries and banana make an awesome sauce that is just sweet enough.
I ran out of fresh blueberries so I substituted peaches one day. So good but blueberries would be my first choice. This is a perfect chilly, early Fall kind of breakfast that hit the spot. It’s not necessarily a traditional French Toast but it doesn’t have any bad memories or tastes associated with it. That’s a win for me!
On to meal planning for the week!
Sunday: Roasted salmon and veggies
Monday: Pick your own egg (scrambled, sunny side up, hard boiled) sandwiches
Tuesday: Nutty Noodle Edamame Stir Fry
Wednesday: Homemade veggie pizza with Ron’s freshly made pizza sauce
Thursday: Roasted Corn Black Bean Soup
Saturday: Spinach Stuffed Portobello Mushrooms
Do you have foods that you associate with bad memories that you won’t eat?
What are you having for dinner this week?