Blueberry-Banana Sourdough French Toast
Breakfast has always been my favorite meal of the day because it is so versatile. Whether you’re craving sweet or savory, there is always a breakfast dish for you. And, breakfast is “the most important meal of the day”, so it’s always important to make it taste great. Sourdough french toast is a quick and easy weekend (or weekday) breakfast and can be made in so many different flavors.
For this recipe, I used whole-wheat sourdough bread because I love the tanginess of the bread in combination with the sweet fruit and toppings. The whole-grain in the bread provides some extra fiber, keeping you satiated until lunch. Additionally, I used Swerve ‘sugar’ alternative, a zero-calorie erythritol sweetener available in granulated, brown, and confectioners sugar. It’s a great addition of sweetness to add to any dish and can be used as a 1:1 substitute in baking as well. I love taking recipes and dishes that I know and love and transforming them into nutritious, satisfying, and always delicious meals.
The secret to this recipe? Caramelized bananas.
Blueberry-Banana Sourdough French Toast:
Yield: 2 servings
Ingredients:
Sourdough French Toast:
– 2 slices sourdough bread
– 2 eggs
– 1 tbsp milk (or almond milk as an alternative)
– 2 tsp cinnamon
– 1 tsp vanilla extract
Caramelized Bananas:
– 1 banana (sliced in circles)
– 1 tbsp coconut oil (any oil/butter is fine as a substitute)
– 1 tbsp brown sugar (or sugar alternative)
Blueberry Compote:
– 1 cup frozen blueberries
– 2 tbsp water
– 2 tbsp sugar (or sugar alternative)
– 1 tbsp lemon juice
Other Toppings
– 2 tbsp whipped cream (I used fat-free Reddi Wip)
– 1 tbsp maple syrup (I used sugar-free syrup)
– Handful of granola (I used KIND vanilla blueberry granola)
– Dusting of powdered sugar (I used zero-calorie Swerve ‘confectioner’s sugar’ made with erythritol)
Directions:
Sourdough French Toast:
1. In a wide, shallow bowl combine eggs, milk, cinnamon, and vanilla
2. Slice bread into halves and soak both sides of each piece in egg mixture, stacking slices on top and pouring excess mixture on top once each slice is soaked
3. Heat skillet to medium-high on stove, and grease with oil or butter
4. Sear french toast on each side until golden brown and crispy
5. Set aside and cover to stay warm
Caramelized Bananas:
1. Heat skillet to medium/medium-low heat
2. Melt oil or butter in pan, and stir in brown sugar
3. Place each slice of banana separately in pan and sear until golden brown
4. Flip banana slices and sear other side
5. Remove from heat and set aside for topping
Blueberry Compote:
1. Heat small saucepan to medium-high with blueberries, water, sugar, and lemon juice
2. Once boiling, reduce to medium heat and allow to simmer until mixture reduces and forms a syrupy texture
3. Turn of heat and leave in pan to stay warm until serving
Plating:
1. Place 2 halves of french toast on each plate, slightly overlapped (as shown in picture)
2. Scoop blueberry compote into center and in a “+” sign shape, and allow to liquid to drip over french toast
3. Place caramelized bananas scattered throughout the plate
4. Drizzle syrup over entire plate
5. Place whipped cream in center and sprinkle with granola
6. Dust with powdered sugar
7. Enjoy! This dish is best served warm.
This is one of my absolute favorite combinations of flavors, with the tangy sourdough bread, the sweet bananas, and slightly tart blueberry compote! It is such an easy dish, but looks (and tastes) like its restaurant-quality.