Baked Banana Chip Encrusted French Toast

Posted by joe rigs on Monday, June 2, 2014 Under: breakfast
When I found out my buddy George Bryant from Civilized Caveman was writing a cookbook with Juli Bauer from PaleOMG I have to admit, I got a little giddy.

Both of them are paleo powerhouses that are known for their mind-blowing recipes. The two of them together on one project could cause a huge and delicious shift in the space time continuum.

When George called me and asked if I wanted an advanced copy of the book to review I wanted to jump through the phone and give him a big man hug. I could hardly wait to get my hands on what I was sure would be the paleo cookbook of the year.

Well, The Paleo Kitchen not only lives up to it's expectations, it seriously over-delivers. Not only is it stunningly beautiful, it contains some the most mouth-watering and incredible recipes I've ever seen.

Paleo or not, this is simply one of the greatest cookbooks you'll ever posses.

It's difficult if not impossible to choose a favorite recipe but below, is one that's right at the top of my list.

With recipes like Cinnamon Chocolate Swirl Banana Bread, Delicata Squash Frittata, Twice-Baked Stuffed Butternut Squash, Shredded Pork Meatloaf and about 100 other outstanding recipes, I'm sure my favorites will chance from week to week.

For now, enjoy this ridiculous recipe for Baked Banana Chip encrusted French Toast.

You can order your very own copy of The Paleo Kitchen here<==

Yield: 6 to 8 slices

Prep Time: 35+ minutes

Cook Time: 15 to 18 minutes

6 to 8 (¾-inch/2-cm-thick) slices leftover banana bread (See Note)

1 cup (65 grams) banana chips, crushed

1 large egg

2 tablespoons coconut milk

1 teaspoon vanilla extract

⅛ teaspoon ground cinnamon

pinch of salt

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.

Place the banana chips in a food processor and pulse until you have a banana chip bits (you should not have a powder). Then place crushed chips in a shallow bowl or plate.

Whisk together the egg, coconut milk, vanilla, cinnamon, and salt in another shallow bowl.

Dip each slice of banana bread into the egg mixture, coat on both sides, then do the same in the crushed banana chips, making sure each slice is covered with banana chips.

Place on the prepared baking sheet and repeat with the rest of the slices.

Bake for 15 to 18 minutes or until banana chips have slightly browned.

Serve with syrup or eat just by itself.

In : breakfast 

Tags: paleo  paleo kitchen  banana break  french toast  banana chips