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Snowlar Vortex Easy Peasy Bananas Foster French Toast

Jan 21, 2014

A few years ago when Snowmaggedon hit DC, I followed the BUY ANYTHING YOU CAN GET YOUR HANDS ON!!! trend. It worked out well -- I bought the last three packages of ground beef, disregarding any concern for the other U Streeters racing through the snow flurries to get the last remaining food in DC, and ate chili for a week. It...was...heart-burney. Eventually I bartered the remaining chili for wine and then we all got cabin fever and people started pulling out guns on the street willy nilly.

This time around, being older, wiser and broker (all that food hoarding is expensive), I opted not to panic and instead made myself a delicious, stay-at-home brunch for one with stuff that I already had. The result?


  • Bread
  • Milk
  • Orange Juice (optional)
  • 1 egg
  • Butter (optional but highly recommended because duh why wouldn't you)
  • Banana (the riper the better)
  • Cinnamon or, because I was out, Pumpkin Pie Spice
  • Himalayan Pink Salt or Boring Regular Salt
  • Sugar

In a cute bowl, whisk together 1 egg, 2 tbsp milk, 2 tbsp orange juice and 1 tsp cinnamon.

The mixture will make enough for two slices of sandwich bread, which is what I assume normal people have on a moment's notice. If you are using some artisanal something or other, then just make sure each side is coated well and the mixture soaks in.

Put a pan on medium-high heat. If it's a Teflon pan, you don't really need butter or spray. The mixture has enough stuff in it that the bread shouldn't stick. Otherwise, I recommend butter because, again, duh why would you use anything else. Each side takes 3-4 minutes. Don't flip until the bread is a little stiff. If it hasn't browned well, it may fall apart when you flip it.

Put your French toast on a cute plate and set aside. Keep the pan on the heat, but wipe it out with a paper towel before you start the caramel sauce.

Measure out 1/4 cup of sugar and put it in the heated pan.

If you've never made a caramel sauce, the No. 1 thing you need to know and cannot fudge on is this: stir at all times until it's ready. This is really hard to do if you're trying to take pictures of it for your blog, so if you happen to burn it (oh you'll know), dump it out and start over. Don't try to salvage burned sugar because you can't.

As you stir over the heat, you'll notice the sugar slowly becoming clumpy and then turning into a caramel color then smoothing out. Once it starts to bubble, add a pat of butter and keep stirring until the butter melts. Turn off the heat and add about 3 tbsp of milk (I just poured some in -- you just want a little bit because you're only making a little bit of sauce). (Note: Heavy cream is better, but if you don't have any, milk is fine.) Keep stirring off of the heat until it's stopped bubbling and smoothed out again.

This is the healthy part, so don't skip it! If you don't have bananas then, I don't know, add some kind of fruit. I bet frozen berries would be scrumptious. Even an apple could be good. The main thing to remember is this is the step that justifies you eating this instead of a salad or yogurt or whatever.

Slice a banana and coat well with the sauce. Stir it around for about a minute. If your banana is still kinda green like mine was, this will help soften it a bit.

Pour it all over your French toast, sprinkle a little salt on the top, and eat! Yummmmm.

Happy Snow Day Washingtonians!

1 comment:

  1. I'm so glad I read this blog post back when you posted it! I found myself with an entire jar of homemade caramel sauce and very ripe bananas from making Grace's ridiculously over the top amazing banana cream pie (, and when the craving for pancakes hit this morning and I knew I didn't want to fool around with mixing batter, the stars aligned and I knew just what to do. It was delish, and paired perfectly with my (decaf) French Caramel Cream coffee. Hooray!