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Cream Cheese and Banana French Toasts

Posted By Alina On October 6, 2010 @ 16:52 In Beyond Eastern Europe | 3 Comments


I’ve always loved long relaxed weekend mornings when I could sit back with a cup of tea and savour my breakfast. With a newborn around (and no more weekends for me), I reappraised the freedom of morning hours. The little one gets quite fussy during night and then sleeps deeply and serenely through the morning. Which gives me a chance to not only get done with the housework in the kitchen and bathroom, but also cook something simple for breakfast. These stuffed French toasts were inspired by a gorgeous Strawberry and Mascarpone French Toast recipe I’ve once seen online and cannot find any longer - I’ve googled for it today, but to no avail. If I ever find it (I should have it somewhere in my bookmarks), I will certainly add a link to it here. Anyway, I had a pack of “Creme Bonjour”, a cream cheese similar to Philadelphia in the fridge, plus some bananas (probably the only fruit I’m allowed to eat uncooked), so I thought I’d try to use these for some stuffed toasts, based on that recipe. And I loved the result! Cream cheese worked even better than mascarpone here, thanks to a hint of saltiness, which balanced out the perfumy sweetness of bananas. That was also very quick and easy to make. So, here is the recipe:

Ingredients
2 eggs
4tbsp milk
2tbsp whipping cream
2tsp + 1tsp sugar
2 pinches of salt
1/2 tsp vanilla sugar
4 full tablespoons cream cheese (e.g. Philadelphia)
1 large banana
8 slices bread
2tsp butter

Makes 4 toasts

 

Combine and whisk eggs, milk, cream, 2 tsp sugar, a pinch of salt, and 1/4 teaspoon vanilla sugar.

Combine cream cheese, 1 teaspoon sugar, 1/4 teaspoon vanilla sugar, and a pinch of salt, and beat slightly with a fork.

Cut banana into thin slices.

Spread the cheese mix over each slice of bread, add sliced bananas to four of the pieces of bread, and top with remaining pieces of bread.

In a medium-sized frying pan, melt the butter.  Dip each toast in the egg batter and fry your toasts until golden-brown on both sides (flip over very carefully!).

Sprinkle with ground cinnamon or caster sugar, serve warm.


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