Raisin Bread French Toast, Hickory Bacon, and Caramelized Bananas

Raisin Bread French Toast, Hickory bacon, And Caramelized Bananas

Raisin Bread French Toast, Hickory Bacon, and Caramelized Bananas

Dense, moist sticky raisin bread is one of my must-buys on the grocery lists these days.  Sometimes, I think being pregnant gives me the excuse to gorge on all the raisin breads I want without everyone rolling an eye on me.

Since I’m having a moment with French Toast these days, (remember, I also ordered french toast when we were at Cafe By The Ruins?) I turned my raisin bread into Raisin Bread French Toast then teamed it up with Hickory Bacon and some caramelized bananas and called it POWER BREAKFAST! Take that Monday!

Raisin Bread French Toast, Hickory Bacon, and Caramelized Bananas

You know, I was so surprised when peanutbutter told me he wants to start a daddy blog. When he was still in Dubai, I was encouraging him to start one because he wanted a hobby. I thought it was something he needed at the time because we weren’t by his side and by writing he could release some of his stress and emotion. It’s also one form of self-expression. He said he didn’t want one.

I’m really glad he does now. I’m starting to think I’m a good blogging influence. My sister, my cousin, and a couple of my friends started blogging because of me… and now my peanutbutter♥!

Will be announcing his blog soon here!

Print

Raisin Bread French Toast, Hickory Bacon, and Caramelized Bananas

  • Author: Peachy Adarne

Ingredients

Scale
  • 6 slices of raisin bread (I used the raisin loaf that’s shaped like a baguette bought at French Baker)
  • 2 eggs
  • 4 tbsp milk
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 3 tbsp unsalted butter
  • Maple syrup
  • Bananas
  • Hickory Bacon, fried to a crisp

Instructions

  1. Melt butter in a large skillet over medium heat.
  2. In a large bowl, whisk together, eggs, milk, cinnamon and nutmeg.
  3. Working one at a time, dip the sliced bread into the egg mixture.
  4. Add the sliced bread to the skillet, 2-3 at a time, and cook until evenly golden brown about 2-3 minutes on each side.
  5. Sliced the bananas horizontally, and place in the skillet until caramelized on each side. Add butter if necessary.
  6. Layer french toast, caramelized bananas and bacon on a plate. Drizzle with maple syrup.

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66 Responses

  1. Looks so tempting and delicious. Wow, glad your peanutbutter already decided to start a blog. I’am telling my husband to do so pero hindi pa sya convinced. Hirap daw mag “ingles”. hehe

  2. That’s one decadent breakfast!!! I always have a soft spot for French toast and bacon!

  3. You had me at bacon. OMG, this sounds beyond amazing. I wish I had some right now.

  4. I love that the bacon is on top and not bits of bacon mixed in. I’m a vegetarian and will definitely be making my own version of raisin bread french bread. This looks beyond delicious, seriously!

  5. Beautiful and tasty! I didn’t know about the bananas – I’ll give that a try ASAP – I have to use sourdough for my bread ’cause of the yeast – but so want to taste your plate!

  6. That’s a unique twist on breakfast. I wonder if the kids would like it… I’m guessing they would I know hubby would.

  7. That looks so good! I love raisins, I know I would love this. Thanks for the recipe.

  8. It sounds like you are a really good blogging influence. When my husband retires I am going to try to get him to start a sports blog. I’m hoping that might be an outlet for him … otherwise I will have to be listening to his sports talk all day … every day! LOL

  9. One of my all time fave breakfasts is raisin bread french toast. I never thought to do bananas like that with it- I usually serve bacon, whipped cream and berries as my side but I’m really liking this whole fried up banana thing. Good idea and congrats to the hubbs on his bloggy pursuits!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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