Last sunday one of our new friend invited us to have lunch with them after the church.I love trying new places to eat and this also happens to be one of those kid friendly places.I had fish tacos’s there .i will stop here about the tacos.Subject of another post..oh wait,let me just say,it was AMAZING…i was overstuffed..so i napped…another Sunday routine of mine,which i do not like to tinker with.
I was not very hungry even by the dinner time and wanted to make something EASY and quick for the family.Certainly something which does not have meat.I noticed sourdough bread,i had bought and thought it i will be perfect to make French Toast, traditional kind not the baked one.
What is French Toast here is what i knew as ‘Meethi Bread”(“Sweet Bread) growing up.My mom would simply dip the regular bread in sweetened milk,no eggs and cook it on generously buttered(“Ghee” actually) skillet until is brown and we will just eat it like that.
With that memory,i started cooking the french toast.I know most of the French Toast are dipped in sweetened egg and milk mixture.However,i am trying to minimize the sugar.So i adapted from this recipe
- I kept the banana as the recipe calls for but did not add the sugar.
- It had the subtle aroma of banana as it came out but it was obviously not sweet.I wanted to give my family choice to sweeten it from outside if they like.Sugar does not have to be the inherent part of the French Toast,was my thought.Fruit compote will be excellent.I didn ‘t had that.My husband prefers his with maple syrup.I like mine with powdered sugar.
- I also preferred ‘pumpkin spice mix’ to avoid measuring individually besides it is fall 🙂
- You have heard me saying that i love cast iron skillet or steel,however for this French Toast,i prefer non-stick.It uses very little butter as it cooks slowly.