in the kitchen: french toast with bananas and caramel

i'm a big fan of big breakfasts, particularly on the weekends. this is a recipe i got from a lovely cookbook called cook this, not that! by david zinczenko and matt goulding. it's full of delicious healthy meal ideas-- good alternatives when you're craving something but want a lighter option.

French Toast with Bananas and Caramel

• 2 tablespoons unsalted butter
• 2 tablespoons orange juice
• 1/4 cup brown sugar
• 1/4 cup crushed walnuts
• 2 ripe bananas, sliced into 1/2-inch circles
• 1 cup milk
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 8 slices of sturdy whole-grain bread

Directions

heat the butter in a medium nonstick pan over medium heat. add orange juice and all of the brown sugar and stir to dissolve. cook for 1 to 2 minutes until bubbly. add walnuts and cook for an additional 2 minutes. add the bananas and heat through. stir in 1/4 cup milk and keep warm.

whisk together the remaining 3/4 cup milk, eggs, cinnamon, and vanilla. heat a large cast-iron skillet over medium heat. when the skillet is warm, spray with a light coating of nonstick cooking spray. working 2 pieces at a time, dip the bread into egg mixture. let soak for 30 seconds. flip each piece over and soak the other side for 30 seconds.

add the bread to the hot skillet. cook until golden brown on the bottom, about 3 minutes. flip and cook for an additional 2 to 3 minutes, until both sides are golden brown and slightly crispy.

serve warm with the bananas and caramel.  omnomnom.