Raspberry and Banana French Toast

French toast, also known as eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), or Torrija, is a dish made of bread soaked in milk, then in beaten eggs and then fried. The earliest known reference to French toast is in the Apicius, a collection of Latin recipes dating to the 4th or 5th century; the recipe mentions soaking in milk, but not egg, and gives it no special name, just aliter dulcia “another sweet dish”.

Under the names suppe dorate, soupys yn dorye, tostées dorées, and payn purdyeu, the dish was widely known in medieval Europe. For example,  Martino da Como offers a recipe. French toast was often served with game birds and meats. The word “soup” in these names refers to bread soaked in a liquid, a sop.

The usual French name is pain perdu (French: [pɛ̃ pɛʁdy] (About this sound listen), “lost bread”, as it is a way to reclaim stale or otherwise “lost” bread. It may also be called pain doré “golden bread”. The term pain perdu was formerly used metaphorically to mean sunk costs. A fourteenth-century German recipe uses the name Arme Ritter (“poor knights”), a name also used in English[6] and the Nordic languages. Also in the fourteenth century, Taillevent presented a recipe for “tostées dorées”.

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Strawberry and Banana Stuffed French Toast

Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk. Sometimes sugar, cinnamon, nutmeg, or vanilla are added to the mixture.

Course Breakfast
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 750 kcal
Author Narya

Ingredients

  • 3 cups hulled and quartered strawberries
  • 1/4 cup granulated sugar
  • 1 cup Grand Marnier
  • 1 cup granulated sugar
  • 3 pcs eggs
  • 8 ounces whipped cream cheese
  • 1 cup fresh strawberries
  • 1/4 cup strawberry jam
  • 1 cup sliced fresh bananas
  • 4 pcs toast

Instructions

  1. For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool.

  2. For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool.

  3. For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg.

  4. Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal.

  5. Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup.

Recipe Notes

Original Recipe: FoodNetwork

Nutrition Facts
Serving Size 100 grams
Servings Per Container 1

Amount Per Serving
Calories 229 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2,7g 10%
Trans Fat 4,5g
Cholesterol 116mg 39%
Sodium 479mg 20%
Total Carbohydrate 25g 8%
Dietary Fiber 10g 40%
Sugars 16g
Protein 8g 16%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Slices of bread are soaked or dipped in a mixture of beaten eggs, often with milk or cream. Sometimes sugar, cinnamon, nutmeg, or vanilla are added to the mixture.

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