nutella banana french toast

This morning Number Four parted with his weekend pancake ritual for another favourite: “pocket” french toast. It was the kind of morning—cold and snow-filled—where a little twist seemed especially needed. So I surprised him with Nutella and bananas sandwiched between the layers.

Begin with an unsliced loaf of your favourite breakfast bread. Today I used cinnamon bread. Cut a generous slice about 1″ thick. Then create a pocket by slicing through horizontally only 3/4 of the way. Open the layers and spread one half with Nutella and arrange some banana slices on top. Dip the bread in a mixture of 1 egg, 1 cup milk, 1 tsp. vanilla, and a sprinkle of orange zest if you like. This quantity will feed two. Or in our case one slender, 6′ tall 13-year old with a voracious appetite. So increase yours as needed. Pan fry the bread in butter until golden brown, then transfer to a baking sheet and pop in the oven for another 10 minutes at 350f. Drench with pure maple syrup. Being Canadian, we’re seldom without it in this household. If it’s difficult to come by in your neck of the woods, yogourt or crème fraiche would do the trick nicely, with some additional banana slices and a sprinkle of cinnamon. If Nutella leaves you feeling meh, you can fill the pocket with sauteed apple or pear slices sprinkled with cinnamon and brown sugar, or any fresh fruit that grabs you.

I’m stuck on a breakfast ritual of my own—gluten-free oatmeal. Today’s bowl included fresh blueberries, raspberries, strawberries, toasted coconut and walnuts and a lashing of maple syrup. And my other must-have? Fresh flowers. The humble grocery store variety do just the trick at this point in winter. My spirit withers without the prospect of something green in the house come January.  A small bunch of pink tulips gave me just that boost.

Happy weekending, friends!














photos by: bliss {in images}