make 2-3 servings
For the French toast:
2 eggs
3/4 cup low-fat organic buttermilk
1 teaspoon vanilla extract
2 teaspoons raw honey
pinch of ground cinnamon
pinch of sea salt
1 teaspoon orange zest
4-6 slices challah or brioche bread (leave the slices out overnight or lightly toast in a 350 degree oven for 3-5 minutes before using)
1. Preheat a griddle to medium high heat. Spray the griddle with cooking spray right before grilling the slices of bread.
2. Preheat the oven to 350 degrees. Place a wire rack on a rimmed baking sheet and set aside.
3. In a shallow bowl, whisk together the eggs, buttermilk, vanilla, honey, cinnamon, salt, and orange zest.
4. Place the slices of bread, two at a time, into the custard mixture. Let the bread sit in the custard for about 1 minute per side. Allow any excess custard to drip off before placing the slices in the hot skillet.
5. Bake for two minutes on each side, or until golden brown. Place the cooked toasts on the prepped baking sheet.
6. Repeat the above steps until all the bread slices have been grilled.
7. Bake the French toast in the oven for 10 minutes.
For the caramelized banana citrus rum sauce:
3 bananas, sliced diagonally
2 tablespoons unsalted butter
3 tablespoons brown sugar
1/2 cup freshly-squeezed orange juice
2 tablespoons rum
1. While the French toast is baking in the oven, prep the banana citrus rum sauce.
2. Melt the butter in a large skillet over medium-high heat.
3. Add the banana slices and cook each side until browned, 1-2 minutes per side.
4. Sprinkle the bananas with brown sugar and stir until melted.
5. Carefully pour in the orange juice and rum.
6. Simmer until the sauce has reduced slightly, 1-2 minutes.
7. Serve the banana sauce immediately over the just-baked French toast.