Baked Banana French Toast with Peanut Butter Drizzle
- 8-10 slices whole grain sandwich bread
- 2 bananas, peeled and sliced into ¼-inch wide rounds
- 4 large eggs
- 2 cups low fat milk of choice
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 tablespoon butter, melted
- 1 tablespoon honey
- 2 teaspoons turbinado sugar
Peanut butter drizzle
- ½ cup maple syrup
- ⅓ cup peanut butter (plus a little extra)
- Preheat oven to 350° F. Arrange the slices of bread on a large baking sheet and bake for eight-nine minutes, turning halfway.
- While the bread bakes, whisk the eggs in a medium-sized mixing bowl; then whisk in the milk, cinnamon, vanilla and salt.
- Stir together the honey and melted butter in a small bowl. Whisk into the egg mixture.
- Grease a 9-inch square baking pan. Cut the slices of bread in half, then quarter the last four pieces. Arrange the halved slices into rows in your baking pan. Fill in any empty spots with the quartered slices.
- Place your banana slices between the slices of bread. Slowly drizzle the egg mixture over the bread. Using your hands, softly press the bread into the egg mixture so that it is fully submerged for a few seconds. Sprinkle the french toast with a couple teaspoons of sugar.
- Bake for about 60-70 minutes, or until the french toast in golden and the custard is set in the middle.
- While the french toast bakes, make the peanut butter drizzle. Start by heating the maple syrup on your stove using low heat. Stir in the peanut butter, adding more than 1/3 cup if you want it sweeter. Remove from heat and drizzle over the french toast or serve on the side.
Recipe adapted from CookieAndKate.com.
Garlic Rosemary Pork Tenderloin
- 1 (1-2-pound) pork tenderloin
- 3 cloves garlic, minced
- 2 sprigs rosemary, leaves removed and finely chopped
- 1 teaspoon coarse salt
- 2 teaspoon fresh cracked black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoon olive oil
- Rub the pork loin with garlic, rosemary, salt and pepper. Set in a large bowl and douse with the balsamic, Worcestershire sauce and olive oil. Marinate for 1-2 hours in the refrigerator, removing 30 minutes before placing in the oven.
- Preheat oven to 400° F and grease a deep baking dish or prepare a cast iron skillet.
- Place the pork in your baking dish or cast iron skillet and bake until its internal temperature reaches 140° F. Time will vary depending on size, but should take 20-30 minutes and must be turned halfway through.
- When fully cooked, remove from the oven, cover and let set for 10 minutes before carving.
Recipe adapted from LivelyTable.com.