Honey Honey!!

(The title is for you Chaiya!)

I think it's kind of fun when you eat something glorious at a restaurant and try to re-create it at home. Sometimes it turns out pretty close and sometimes it doesn't. It really helps when the waitress doesn't hold back telling you what the main ingredients are in the dish - thanks Marge!


Last weekend I had the most yummy french toast for breakfast in Sedona. I have been dreaming about it since then and so I attempted to make something similar for dinner last night (we love breakfast for dinner). Oh Honey. It was good - and it was just about spot on the french toast I had last week. You know it's a good sign when your husband and kids are making little moans of joy with each tasty bite. Success!

Here is my heavenly version of:

Banana Oat Stuffed French Toast

1 loaf Texas Toast
3 C Honey Bunches of Oats cereal (almond)
4 Eggs
1/2 C milk
1 tsp. vanilla
1 Tbsp. sugar
8 oz. light cream cheese, soft
1 banana
lemon juice
1/2 tsp. cinnamon
1-2 Tbsp. maple syrup, plus more for topping

Mash the banana with a fork on a plate. Mix in a couple of dashes of lemon juice for freshness and color, the cinnamon, and maple syrup. In a bowl combine the banana mixture with the softened cream cheese. This will look a little thin. (I added a little bit of powdered sugar at this stage to sweeten it up a little more so my kids wouldn't complain about the cream cheese - this is not necessary though. I have to say my trick worked and my boys devoured it!!!)

In a shallow dish, beat the eggs and add the milk, vanilla, and sugar. Stir until the sugar is dissolved. Crush the cereal in a Zip Loc bag with a rolling pin and pour into another shallow dish.


Heat a skillet or electric griddle to medium high heat. Spread some of the banana cream cheese mixture on a piece of Texas Toast. Top with another slice of bread. Repeat until all of your "sandwiches" are made. Grease your pan with butter. Dip each sandwich into the egg mixture on both sides and then into the crushed cereal. Place in the hot pan and cook on both sides until golden brown. Place on a cookie sheet (I used my Silpat). Bake 6-8 more minutes at 350 degrees to finish cooking.

Cut in triangles and serve with hot maple syrup, extra banana and vanilla yogurt (keep reading).


When my plate came out at the restaurant the chef had sliced another banana in thirds on an angle and stood them on end clustered in the corner and drizzled it with vanilla yogurt. It looked like a little drenched banana tree - very cute. I did this for my kids too and they loved it. I loved it too - it was so tasty to eat the banana and yogurt with a bite of french toast. In the picture I left off the yogurt so you could see the banana garnish better.

Notes: All of the amounts in this recipe are approximate - I wasn't measuring as I went unfortunately. So, you can add things and change it up to your taste. Warning: these are very filling. Bon Appetite!