In our opinion, French toast is one of the best ways to ring in the weekend. We love the classic dish, we love it baked it into a casserole, and we definitely love it when it’s stacked and baked into a loaf. However, we don’t love when we take a bite of French toast and the crust is toughthat’s a no-no for us. So we decided to prepare our dish a little differently, ensuring that there were no tough-crust bites to be had!
Crustless Banana French Toast
- bananas, as needed, sliced
- 1 loaf Challah bread (the staler the better), sliced
- 1 cup milk
- 1/2 cup heavy cream
- 5 eggs
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- unsalted butter or non-stick spray, as needed
- maple syrup, optional
- Take a large cookie cutter or empty can with a large circumference and cut out the centers of your slices of bread, leaving the crusts off.
Note: you can use a smaller cookie cutter to get multiple crustless circles out of each slice of bread.
- In a large bowl, whisk the milk, heavy cream and eggs together until combined, then stir in brown sugar, vanilla extract, cinnamon, nutmeg and salt.
- Heat butter in a large pan or skillet over medium heat until melted and hot.
- Dunk bread circles in milk mixture and keep them submerged to absorb all the liquid.
- Working in batches, cook 2-3 french toast circles until golden brown, then flip and cook on the other side. 2-3 minutes per side.
- Serve french toast hot with bananas and maple syrup.
Recipe adapted from 12 Tomatoes