Take advantage of the bread left over from the previous day to prepare recipes to be tasted the next day is a common practice in homes around the world. In Spain they are very typical for example crumbs or the French toasts. And much simpler than the latter are French toast.
French toast with banana and almond cream that I share with you today, they are very easy to prepare. They are ideal for the weekend, when we have breakfast, generally, with greater tranquility. Topped with a drizzle of honey and good coffee, breakfast is served!
To make French toast you only need a few slices of bread from the day before and some liquid to soak them in for later batter them and fry them. If, in addition, you fill them as I propose with well-ripened banana and some nut cream, the set will be round!
The recipe
- 2 slices of loaf bread (4 if you use smaller slices)
- 2 tablespoons of almond cream
- 1 plátano
- 1 egg
- A splash of milk
- ½ teaspoon of cocoa
- 1 teaspoon of honey
- Olive oil or butter for frying
- Spread the slices with almond cream by one of its faces.
- Then we cut the banana into thin slices and we place them neatly on the almond cream of one of these slices.
- Once accommodated we all put the another slice of bread as a cover. I like to put a toothpick on each of its sides afterwards because that way it is more comfortable for me to manipulate the whole, but it is not necessary to do so.
- In a deep plate we beat the egg. Add the milk, cocoa and honey and mix well until they are integrated.
- We passed our double toast for that mixture of which should be soaked well on each of its sides.
- Next, we heat a tablespoon of oil or the equivalent of butter in a frying pan and we fry the toast on both sides, without getting burned.
- We enjoyed the French toast with banana and freshly made almond cream.