French Toast
This is the season of entertaining and having guests overnight. With that in mind, I thought that I’d share this easy on-the-spot breakfast that is yummy, economical, and will make your guests feel pampered — and you won’t have to do anything beforehand. Or, make it for your family for a quick and easy dinner. Even my picky boys liked it.

For French Toast:
4 eggs
1/2 cup granulated sugar
2 t. cinnamon
1/8 t. ground nutmeg
1 1/2 cups half-and-half
2 T butter, divided
15- 3/4″ slices bread* (it’s important to slice it thick)

For Banana Topping:
3 T butter
3 T brown sugar
5 bananas, peeled and sliced diagonally

For serving:
toasted chopped pecans
warm maple syrup

To prepare French toast: In a medium bowl, whisk eggs until well mixed. Whisk in sugar, cinnamon, nutmeg and half-and-half untnil thoroughly blended. (I usually do this in a shallow dish — like a pie plate.)
Heat a nostick griddle over medium-high heat until hot. Add 2 teaspoons butter and melt. Dip bread slices in egg mixture, turning to coat evenly. Place 3 or 4 slices on griddle at a time and cook until golden brown on each side. Repeat with remaining butter, bread and egg mixture.

To prepare topping: In a large skillet, cook butter and brown sugar over medium heat, stirring, until sugar dissolves, 1 to 2 minutes. Add bananas; cook over meduim heat 2-3 minutes, turning to coat bananas with syrup until slightly softened but not mushy.

To serve, place French toast on each plate; top with warm bananas. Garnish with maple syrup and sprinkle with pecans.

Keep cooked slices warm in a 275-300 degree oven while cooking the rest.

*You could use egg bread or challah. I used some leftover french bread.*