I am calling an audible. For those who may not be familiar with football, this is when the quarterback changes the play at the last minute and calls it out on the line of scrimmage as they are getting ready to run the play. At least, that is how DH explained it to me. (I think. It was a long time ago. And I was only half-listening. Sorry, DH!)
I had planned to post my Fruit and Veggie Salad today. But, there has been a new and exciting development, and as a result I changed the play at the last minute!
The exciting development is that I finally took the plunge and bought a decent camera! It was difficult for me to decide to spend the money, but I did a ton of research and poked around everywhere and finally found a really good deal. Plus, I was just getting so frustrated with my other camera, and I think I needed to prove to myself that part of the problem was the camera, and not that I was a hopeless case as a food photographer. (Although that still could be true…time will tell!)
And it worked! I am much, MUCH happier with these pictures! The camera truly is making a difference for me.
SOOOOOOO, I don’t want to post my Fruit and Veggie salad recipe because that picture was taken with the OLD camera. I want to post a recipe where the picture was taken with the NEW camera!! Woohoo!
I will probably still have a few more posts coming up with pictures from the old camera, because I had gotten a little ahead of myself with the recipes I was planning to publish. Although in some instances I will probably make and photograph them again because I just can’t stand the original photos anymore! (I know, I am a nut case.)
OK, so let’s get to this French toast recipe! It is SOOOO good, you are going to want to make it soon! For me, the whole grain oatnut bread is the key. (FYI, I use the Arnold brand oatnut bread. I am not sure if other brands make something similar as I have not seen anything else in the stores around me.) I love the nutty flavor and the robust texture. But, you can use any bread if you don’t like the oatnut, or if you don’t happen to have any lying around the house. Thing 2 does not like the oatnut bread (it is a texture thing), so I made a few slices for him using our regular whole grain bread, and it was also very good.
This recipe is very easy, so delicious and great for a brunch. The kids use syrup for some extra sweetness, but I like it with just a touch of butter on top. A side of fresh, juicy strawberries pairs really well with it too!
- 2 slightly overripe medium bananas
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ½ cup milk
- 16 slices oatnut bread (like the kind by Arnold)
- Place the bananas, eggs, vanilla, cinnamon, and milk in a blender.
- Puree until everything is combined and the mixture is slightly frothy.
- Pour into a bowl large enough to fit a piece of the bread.
- Spray a skillet with non-stick spray and heat on medium-high.
- Dip a slice of bread in the banana-egg mixture, coating it entirely.
- Place on the skillet and repeat for as many slices will fit.
- Cook each side until golden brown, about 2-3 minutes.
- Repeat process with the remaining bread and banana-egg mixture.