breakfast blogger

I sometimes wish that I spent a little less time eating (not really) and a little more time thinking of a great name for today’s entry. This sandwich deserves a really great name, and that really great name would look particularly fantastic up there in that marquee space….

…but, alas, I spent my time cooking and eating.

So, for now, I have settled on:

“The Challah-French Toast-Peanut Butter-Banana Sandwich, with Maple Syrup”.

Not bad, but a little long. For a short time I considered omitting the segment “with Maple Syrup” that seems haphazardly tagged onto the end of the name, but once I looked at the truncated version I was struck with nervous visions of some poor shmo making this incredible breakfast and then topping it with something like jelly, or even worse - breakfast syrup. It seemed like listening to a well-composed and executed piece of classical music, but then switching off the stereo just before the coda is heard.

That being said, and after letting you glimpse at that marvelously delicious photo, here is the recipe for “The Challah-French Toast-Peanut Butter-Banana Sandwich, with Maple Syrup”. I figure if I say it a few times it will begin to roll off the tongue. Here it is once again: “The Challah-French Toast-Peanut Butter-Banana Sandwich, with Maple Syrup”.

For each sandwich, you will need:
-Challah. I usually use thick slices from a loaf, but as I am demonstrating, rolls are perfectly acceptable. The rolls I am using for this recipe are what I consider to be the best challah rolls in Montreal, baked at Fresser’s on Decarie. Note: the best results will be achieved if you buy your Challah unsliced from a bakery and then slice the bread yourself, allowing for very thick slices.

- 1-2 eggs
- 1 banana
- peanut butter
- maple syrup

Let us begin:

Beat the eggs in a bowl, adding about a tablespoon or so of milk, if you’ve got some laying about). Slice your challah, or in this case, cut your rolls in half. NOTE: This sandwich can be made open-face or closed - depending on your preference. Adjust recipe if closed face.
Melt some butter in a pan, or on your flat-top, and soak the challah in the egg mixture. When hot, lay the challah on the cooking surface and cook until brown, then flip and repeat.

While your challah is Frenching - if I may be so bold as to liberally transform ‘French Toast’ into a verb - slice your banana lengthwise.

Once your French toast is ready, remove from heat and spread on a thick layer of peanut butter, then add slices of banana (If you are making this a closed-faced affair, here is where you would add your 2nd slice of bread, or challah-roll top.)

Most importantly, add maple syrup..

Here is the finished product:

And here is what may also be considered the ‘finished’ product.

This entry was posted on Monday, July 24th, 2006 at 9:05 am and is filed under Breakfasts, Montreal, Recipes, Spanky's Recipes, Spanky's Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.