1/3 c chopped pecans
6 eggs
1 1/2 c cream or milk
2 T maple syrup
1 t cinnamon
1 t vanilla extract
1/4 t salt
1 loaf egg bread, French bread, etc your choice (cut 3/4 inch thick)
butter
Toast pecans in 325 degree oven for 6 minutes and set aside.
Whisk together eggs, cream, maple syrup, cinnamon, vanilla and salt. Dip bread slices into egg mixture. Do not over soak, bread will get mushy.
In a skillet, melt 1 T butter over medium heat; fry bread on both sides until golden. Add more butter as needed. Place on baking sheets. Bake at 350 degrees for 7-9 minutes, until puffed and heated through.
Caramelized Bananas
butter
6 firm bananas, halved lengthwise and crosswise
3/4 c maple syrup
1/3 c packed brown sugar
1/4 c corn syrup
In a nonstick skillet, melt 1 T butter over medium-high heat; fry bananas, turn once, add more butter as needed until golden and tender, about 3 minutes. Place bananas on a plate. (Don’t overcook the bananas they will get mushy.)
In same skillet, bring maple syrup, sugar, corn syrup to boil over medium-high heat; reduce heat and simmer for 2 minutes. Stir in bananas; simmer for 1 minute. Spoon over French toast; sprinkle with pecans.
Serve with fresh fruit.
