Multigrain Banana French Toast with Crispy Prosciutto

27 04 2014

This delicious brunch is a great combo of sweet and salty, thanks to the use of bananas in the french toast batter and the topping of crispy prosciutto. Treat yourself to a mimosa to round out this awesome french toast! Salute!

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

Multigrain Banana French Toast with Crispy Prosciutto

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 4 thick slices of day-old multigrain Tuscany bread, or whatever day-old thick bread you like
  • 2 overripe bananas, mashed
  • 1/2 – 3/4 cup skim milk, you could also use almond or soy milk instead
  • 1 heaping tsp vanilla
  • Good sprinkle of cinnamon
  • 1-2 Tbsp butter or butter substitute
  • 2 pieces, thinly sliced prosciutto, chopped
  • Organic maple agave syrup

Puree mashed bananas, milk, vanilla and cinnamon in a food processor or blender until smooth.

Melt butter in a large skillet over medium-high heat.

Dip bread slices in the banana-milk mixture, just enough to coat both sides – be careful not to over soak so the bread doesn’t fall apart. Add to the hot skillet with melted butter and brown on both sides, about 3-4 minutes per side, or until done to your likeness. I like my french toast a bit crispier, so I let mine go a little longer, which you can probably tell from my pics! 🙂

Meanwhile in a small skillet, add chopped prosciutto to a hot pan over medium and cook until crisp all over, tossing occasionally about 5 minutes or so.

To serve, divide french toast among plates and top with crispy prosciutto. Drizzle with organic maple agave syrup, and enjoy with a mimosa of prosecco and orange juice!

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