Banana Whiskey French Toast
I’m not really a breakfast person. Trust me, I know it’s the most important meal of the day but I just don’t wake up with the hankering for a big fat omelet or waffle. It takes me a couple hours or so to acclimate to the idea of being awake. It is only then & only after coffee that I will begin to feel the slight pang of hunger. Then I’m ready.
I’m usually a cereal person/oatmeal person, a toast person, MAYBE an egg person. If it’s a special sort of day, Seth will bring home breakfast tacos. Egg & cheese on corn, lots of salsa (just in case you ever want to get me a breakfast taco). My stand by smoothie usually does the trick for me. Big breakfasts just aren’t my thing (unless it’s brunch, but that’s a whole different ball game).
Last week was an odd sort of morning. I woke up feeling hungry. Not just sort of hungry but REALLY hungry. This was really exciting you see. The whole wide world of breakfast cuisine was now at my disposal. I walked around the kitchen for inspiration thinking of what exactly I wanted to get my breakfast on with. I spotted the lone bottle of Jameson I used for my Irish Coffees. Eureka moment.
NOTE: I used Central Market’s Sprouted Grain bread & found it to be delicious & not too sweet. It gave me a ton of energy as opposed to the sugar spiking monstrosities you find at restaurants. For a “fancier” touch, try using specialty bread like challah. I’d go for a whole grain option if at all possible. Especially if you have things to do later that day.
Ingredients Instructions Notes I poured my maple syrup into a small ramekin & added about a teaspoon of whiskey to it. It was delicious.
I poured my maple syrup into a small ramekin & added about a teaspoon of whiskey to it. It was delicious.