My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Waste Not, Want Not: French Toast and Banana Bread

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Today was a yummy food day at my house with French Toast for breakfast and Banana Bread for lunch.  Why is my family so lucky today?  I didn’t want to waste any food, that’s why.

 

I made two loaves of bread the other day, but I was experimenting with my recipe, and this version wasn’t my favorite.  It wasn’t bad.  You know how the Top Chef judges say, “That was WAY too salty.”  But no normal person would be able to taste it unless someone pointed it out to them.  Well, my bread wasn’t bad, but I know how good it can be, and I just didn’t want to eat this bread for a couple more days.  So, I decided to cut thick slices, like Texas toast, and make French Toast.

 

French Toast

French Toast

 

While making the French toast, I used evaporated milk instead of fresh milk, and I had 1/3 of the can left.  I stuck it in the fridge, but, when I noticed old bananas on my counter, I decided to use the evaporated milk and make banana bread.  YUM!

 

Mmm!  Banana Bread!

Mmm! Banana Bread!

 

My family is very lucky to have me.  🙂  And so are you.  Here are the recipes I used.

 

French Toast

 

7 eggs

1 cup evaporated milk (or regular milk, cream, half-n-half, etc.)

2 tablespoons sugar

cinnamon (to taste, I used about 3/4 teaspoon)

butter or oil for pan

1 loaf of Bread, cut into thick slices (Easy, Peasy Sandwich Bread recipe here)

 

Photo step-by-step instructions:

 

Beat eggs until well combined.  Mix in sugar and milk.

Beat eggs until well combined. Mix in sugar and milk.

 

Mix in cinnamon.  Then place your slices into the egg mixture and let the bread absorb egg.

Mix in cinnamon. Then place your slices into the egg mixture and let the bread absorb egg.

 

Make sure to flip the slices over.

Make sure to flip the slices over.

 

Melt butter in a pan over medium-high heat, then add bread soaked in egg mixture.  Let cook for about 2 minutes per side, or until cooked through.

Melt butter in a pan over medium-high heat, then add bread soaked in egg mixture. Let cook for about 2 minutes per side, or until cooked through.

 

When completely cooked, remove from pan and put on a paper towel lined plate.

When completely cooked, remove from pan and put on a paper towel lined plate.

 

Serve with your favorite toppings (butter, syrup, powdered sugar, strawberries, etc.).  I eat it plain, because it is super yummy just by itself!

Serve with your favorite toppings (butter, syrup, powdered sugar, strawberries, etc.). I eat it plain, because it is super yummy just by itself!

 

 

Later in the day, I started my banana bread.  Not only did I use the rest of the leftover evaporated milk, I also used my dried eggs.  Here’s the recipe.

 

Banana Bread

Adapted from a recipe by Betty Crocker, found here

 

1 1/4 cup granulated sugar

1/2 cup butter, salted

2 eggs (or dried eggs plus water to equal 2 eggs)

1/2 cup evaporated milk

1 teaspoon white vinegar

1 1/2 cups mashed banana (3-4 medium)

1 1/2 teaspoon vanilla

2 1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 cup walnuts

 

Photo step-by-step instructions:

 

Before you begin, measure your evaporated milk and add 1 teaspoon of vinegar.  Let it sit for a couple of minutes.  Mix together the softened butter and sugar.  Then add your ripe bananas, dried eggs and water, and your evaporated milk/vinegar mixture.  If you prefer, you can use buttermilk instead of milk and vinegar.

Before you begin, measure your evaporated milk and add 1 teaspoon of vinegar. Let it sit for a couple of minutes. Mix together the softened butter and sugar. Then add the ripe bananas, dried eggs and water, vanilla, and the evaporated milk/vinegar mixture. If you prefer, you may use plain milk or buttermilk instead of milk and vinegar.

 

Add your salt and baking powder.  Mix until combined.

Add your salt and baking powder. Mix until combined.

 

Next, add the flour and mix to incorporate.

Next, add the flour and mix to incorporate.

 

Add nuts, if desired.  My hubby loves walnuts, so that's what I used.

Add nuts, if desired. My hubby loves walnuts, so that’s what I used.

 

When well combined, add mixture to loaf pans (greased on the bottom of the pan only).

When well combined, add mixture to loaf pans (greased on the bottom of the pan only).

 

Place pans in a preheated 350 degree Fahrenheit oven for 1 hour.  If you are using glass pans, lower the oven temperature to 325 degrees F.

Place pans in a preheated 350 degree Fahrenheit oven for 1 hour. If you are using glass pans, lower the oven temperature to 325 degrees F.

 

After an hour, the loaves look delicious!

After an hour, the loaves look delicious!

 

I waited until it was cool to slice the loaves.  As great as hot, fresh banana bread is, I hate it when it falls apart.  If I wait until it's mostly cool, it slices beautifully!

I waited until it was cool to slice the loaves. As great as hot, fresh banana bread is, I hate it when it falls apart. If I wait until it’s mostly cool, it slices beautifully!

 

And the Banana Bread is served!

And the Banana Bread is served!

 

I love that I have hot, fresh, yummy food for my family with no leftovers going to waste.  You better believe the banana bread will disappear FAST!

 

How do you use your leftover bits of food, milk, etc.?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

17 thoughts on “Waste Not, Want Not: French Toast and Banana Bread

  1. Laurie you’re killing me! I love Banana Bread, especially homemade and from scratch. I just posted my Crock Pot Pizza Sauce and Cream of Soup Mix tonight. Homemade Pizza and Sauce is the best and no delivery fees. 🙂

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  2. OK, you gotta explain how you got the banana bread scent to come through my computer? I could smell it while reading the whole post!! Seriously

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  3. We had banana pancakes this morning using some of our frozen bananas! Must be a banana kind of day! I freeze the bananas when they get super ripe if I don’t use them. Just thaw, snip then end off and squeeze the banana out. It mashes instantly!

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  4. Amazing, Laurie! And yes, your family is SUPER lucky to have you!

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  5. I love banana bread! I love French toast! This is perfect. This looks so delicious.

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  6. I am hoping to utilise your recipes and try to impress my famy when they visit! I just had breakfast what I read this… Now I’m hungry again!!!
    Looks so delicious
    Thank you my friend; and keep up the good work
    Bob

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  7. Wow. This looks amazing. There is something about hot, fresh banana bread that is just so perfect! Have a great Sunday 🙂

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  8. It is absolutely mouthwatering!

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  9. I love this Laurie, I freeze my ‘nearly gone’ bananas for cakes. Easy peasy. Like you I can’t bear wasting them

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  10. Looks awesome! I haven’t used evaporated milk for french toast before, I’m sure it’s extra delicious! I have made french toast with banana bread before but will try it with evaporated milk next time I think!

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  11. Do you really have to make me hungry at 11:10 a.m Spanish time, I still have at least 3 more hours for lunch, come on!
    I might be a guy, but I do defend myself quite well in the kitchen.

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  12. That’s so funny! We had banana bread for breakfast on Saturday, and your wonderful cinnamon roll recipe for dinner 🙂 Sticking to healthier meals for the rest of the week!

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