Tuesday, July 14, 2009

French Toast Recipe Andon-Reid Inn Bed and Breakfast

This morning everyone wanted the recipe for my Banana Almond French Toast. It's a great overnight recipe. It came to me via my mom. How many times do you go to an appointment and are waiting to be seen by a doctor or hairdresser, pick up a magazine, start reading, see a recipe you must have, turn to the page and it's been ripped out. Yep...that's my mom, the phantom ripper. She tore it out while waiting in a doctor's office and mailed it to me. Needless to say, I have made this recipe so often at Andon-Reid Inn, and have gotten such rave reviews, that I'm secretly happy that mom did this for me. Let me share the recipe with all of you so I don't feel guilty about the missing recipe. May I personally thank Dr. Thomas for his donation!

6 Tbs. butter
1 1/2 cups packed brown sugar
3 large ripe bananas cut diagonally into 3/4 inch slices
1 long loaf of French bread
6 large eggs
2 cups milk
2 teaspoons vanilla
1 teaspoon of cinnamon
1/2 cup sliced almonds

1. Melt butter in microwave and stir in sugar until moistened. Spread sugar mixture onto bottom of 13x9x2 glass baking dish. Spread bananas over sugar; top with bread slices, cut sides down.
2. In medium bowl, whisk together eggs, milk, vanilla and cinnamon. Slowly pour mixture over bread and sprinkle with nuts. Cover with plastic wrap and refrigerate overnight.
3. Preheat oven to 350 degrees. Remove plastic from baking dish. Bake uncovered, 45-50 minutes or until bread is golden brown. Let stand for 10 minutes before serving.

Rachel Reid, Very Happy Innkeeper
at Andon-Reid Inn
Bed and Breakfast in Waynesville, North Carolina

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