Banana Bread French Toast with Vanilla Bean Syrup

The weather has been insane lately. First it's all hot and boiling, then torrential downpours followed by snow in PA? What! I'm shivering at work again and wishing for something deliciously cozy to warm me from the inside out. Perfect time for french toast, I think. Growing up, my mom would whip up the toast and my dad would slowly stir some homemade vanilla syrup on the stovetop. It's so good!

And then I remembered how absolutely perfect banana bread french toast is and my mouth started watering. Which could be a little gross except I'm home alone right now so nobody can judge me. A huge, fluffy dollop of fresh whipped cream makes this pure heaven.

Banana Bread French Toast with Vanilla Bean Syrup [click to print]

For the egg coating

• 1 egg
• 2 T. milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

For the syrup

• 1 c. sugar
• 1/2 c. water
• 1 T. butter
• 1 tsp. vanilla bean paste (OR extract)

Prepare egg mixture by gently beating egg with fork. Beat in milk, vanilla and cinnamon. Dip thin slices of banana bread in egg mixture, lightly coating both sides, and toast in frying pan until both sides are cooked and just dry to the touch.

Combine sugar, water and butter in small saucepan. Heat to a simmer (not a boil or you'll get hard candy!), stirring constantly until sugar dissolves. Stir in vanilla and remove from heat.