It’s back to school! While my little guys aren’t quite bus stop ready, we’re celebrating with a quick and easy breakfast for mom and an exciting start to the morning for the kiddies.
It’s always been said that the health benefits of cinnamon are fantastic; ranging from reducing the risk of heart disease to lowering blood sugar levels and protecting against cancer. This recipe is a cinnamon classic with a fancy twist adding the antixiodants in blueberries and vitamin packed bananas. (And, you can impress your loved ones by calling it “compote,” which is really just a fruit syrup!)
Here’s Luca’s recipe for Back to School French Toast with Blueberry and Banana Compote.
For the French Toast:
You can use your favorite recipe or here’s my basic one…
4 slices of whole wheat bread
Splash of milk or cream
1/4 tsp cinnamon
1/4 tsp nutmeg
Heat a large pan over medium heat.
Mix the eggs, milk, cinnamon, and nutmeg in a shallow bowl. Add a pad of butter to coat the bottom of the pan. Soak each piece of bread in the egg mixture, letting the excess run off and then place in the hot pan. Cook about 4 minutes on each side or until golden brown.
Blueberry and Banana Compote
1 large banana, sliced
1/2 cup of blueberries
2 TBS maple syrup
1 TBS light brown sugar
Pinch of salt
1 TBS butter
Place the bananas through salt in a bowl and toss to combine.
Heat a medium pan over medium low heat. Add the banana mixture. Simmer until the sugar has completely dissolved and the sauce starts to thicken, about five minutes. Add in the butter and stir until melted in. Top the french toast with the compote and serve warm!
What a special treat for September’s back to school. A sprinkle of powdered sugar and this dish would also impress at a grown up brunch…just don’t forget the mimosas! Wishing everyone a safe back to school journey!
Stephanie a.k.a. The Foodetarian