Banana French Toastwich with Chocolate Milk and Cashew Butter
Contributed by: News Canada
Got Chocolate Milk?
(NC) - Some recipes are born from brilliance, and some are happy accidents. Recently I was presenting my Banana French Toast recipe with Stonemill Bakehouse Whole Grain - Walnut Bread in front of a large crowd at The Good Food Festival in Toronto. When I reached for the milk on my tray of ingredients, I discovered that it was nowhere to be found. It quickly became apparent that my food wrangler had forgotten to buy it. The unsuccessful search would have made a very bad Got Milk? commercial and I was about to throw in the towel when someone in the audience pointed to a stand just down the aisle that was sampling chocolate milk. Hmmmmm, I thought, What have I got to lose? And just for a little extra theatre, why not take it over the top with a schmear of cashew butter that was being sampled at the booth next door? At least it will be entertaining.
A few minutes in the pan and a few jokes later, the improvised recipe was done. To my surprise, it tasted so good that the original paled in comparison. With reckless abandon, I'm looking forward to my next culinary accident.
Ingredients:
- 4 slices of Stonemill Bakehouse Whole Grain-Walnut Bread
- 4 eggs
- 1/3 cup chocolate milk
- 1 1/2 teaspoons ground cinnamon (no sugar) or nutmeg (but not both), divided
- 2 bananas, 1 peeled and sliced into 1/4" slices, the second, skin on for use as a garnish
- 4 tablespoons cashew butter
- 2 tablespoons butter
- 1/2 cup real maple syrup
Directions:
Beat eggs, chocolate milk, and half of the cinnamon or nutmeg in a shallow bowl.
Soak slices of Stonemill bread in egg mixture until completely soggy.
Take one slice of bread, spread with 2 tablespoons cashew butter, cover with banana slices, and then cover with a second slice of bread (like a drippy banana sandwich). Repeat.
In a saute pan, over med-high heat, melt butter. Add toastwich. Cover pan with lid. Cook until golden brown on both sides and cooked throughout (approximately 4 minutes on the first side and 3 minutes on the second side).
Remove toastwich from pan and place on warmed serving plates. Remove pan from burner and immediately pour maple syrup into hot pan for 15 seconds. Pour syrup over toastwich.
Recipe courtesy of Bob Blumer
(The Surreal Gourmet)
Serving Size: Makes 2 Servings
