July Blog-A-Day #29: Single Girl Brunch at Puree

Okay, this isn’t news. I’ve blogged about Puree before and it’s now been about 2 1/2 weeks since I was actually there and ate the meal pictured here.
But…
It was absolutely, positively, perfect banana bread heaven. And I just had to share. 
They take two thick slices of banana bread and prepare them just like you would for French toast. Genius. The toast is dusted with powdered sugar and topped with more banana slices. It was so moist and flavorful; I didn’t want it to end! I ate as slowly as I could, which was just fine because I was a single girl that morning. Greg was out of town for a bachelor party so I took advantage of my alone time. I cherished every bite of the French toast along side my hot coffee poured directly from the French press. 
The bright, yet cozy, feel of Puree makes me feel like I’m at home. 
Iloveitsomuch.
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Banana Nut French Toast

Did you make the overnight oats I shared with you yesterday yet? If you haven’t, that’s okay. Just save that for next week when you need something quick and easy before heading out the door early in the morning. Weekends call for something a little more indulgent. A little more…delicious.

Like this Banana Nut French Toast. 
In the survey I took earlier this week, I predicted french toast was in my future for dinner. Once the thought entered my mind, I couldn’t let it go! Usually I ask Greg what we should have for dinner. That night, I told him, “I’m making myself french toast. Want some? You’re either with me or against me!”

Needless to say, he was with me on this one. 

Smart man.
Banana Nut French Toast

Makes about 2 servings
Ingredients:
4 slices whole wheat bread
3 eggs
Splash of milk
1/2 teaspoon cinnamon
2 whole bananas, sliced
1/4 cup pecan halves or pieces
Syrup as desired
Directions:
1. In a small bowl, combine eggs, milk and cinnamon. Whisk until eggs are beaten.
2. Heat large skillet to medium-low. Once heated, dip bread (one slice at a time) into the egg mixture to coat completely. Immediately add to skillet. Cook about 1-2 minutes, flip and cook another 1-2 minutes. Remove from skillet and keep warm in oven set to 250 degrees if necessary. Repeat with remaining bread slices. 
3. Once all bread has been toasted, turn off stovetop. Add sliced bananas and pecans to skillet while it is still warm. Use a spatula to gently move slices around. Let cook about 30 seconds, then flip banana slices over. Let cook about another minute then remove from skillet.
4. Layer french toast slices with bananas on plate. Top with pecans and syrup.
5. DIG IN!

Breakfast Creativity

What did I have for dinner last night, you ask?

BFD!

It’s been awhile since I’ve had big ole plate of pancakes and bacon for dinner. Oh how I’ve missed thee.

I have to say, the Whole Wheat Banana Bread Pancakes (recipe via How Sweet It Is here) I made last night were not quite as good as some of my others, like these Fluffy Buttermilk Pancakes or these Pumpkin Pancakes. That’s not to say they weren’t good, but just not my favorite. And that’s okay.

Sometimes you just need to change things up and try something new. Do you need to try something new with your breakfast (or breakfast-for-dinner rather)?

Here are a few ideas to incorporate different flavors into every breakfast-lovers favorites: Pancakes, French Toast and Waffles!

Pumpkin pancakes from a mix. 
It doesn’t get much simpler than making pancakes from a mix. You won’t be making the best pancakes ever, but pancakes from a mix can still be pretty decent. I’m not going to lie, I pretty much grew up on Bisquick pancakes. And I enjoyed them. Add a little fruit or chocolate chips to kick it up a notch if you’d like. Or find a flavored mix like this pumpkin spice one. 
Strawberry Stuffed pancakes.
A few years ago (maybe even a several years now), stuffed pancakes starting popping up in breakfast restaurants everywhere. I’m pretty sure stuffed french toast came first, but whoever decided it would be a good idea to stuff pancakes is brilliant. Being far from healthy, I avoid ordering stuffed pancakes for myself. Meaning I take a few bites from those who do order them! 
One time, I tried making my own version at home and they turned out great…not to mention much healthier than the restaurant kind. I basically used my plain Fluffy Buttermilk Pancake recipe and layered non-fat strawberry yogurt and freshly sliced strawberries between each one. Add a scoop of whipped cream on top and you are set. Seriously. You don’t even need syrup with this one. Ok…maybe a little syrup. But the yogurt adds most of the moisture you need. 
Apple Cinnamon French Toast. 
Not much of a pancake person? That’s okay…you’re crazy…but that’s okay. I love me some french toast too, although my sister Brooke takes the crown of French Toast Lover in our family. I like mixing in fruit to sweeten my breakfasts and add some nutritional value at the same time. Without berries on hand, I opted for sliced apples. I always add cinnamon to my french toast mix, but for this toast you can’t be shy with the cinnamon. Mix it into the egg pre-dipping, and then sprinkle even more on top at the end. Notice I was on a whipped cream kick recently and added a scoop to the toast just like the pancakes. A little whipped cream never hurt anyone 🙂 
Red Velvet Waffles.
I wish I had a waffle recipe to share with you too, but that’s hard to do without a waffle iron. Here’s a little inspiration for you though. If you can make these for me I’ll be your best friend. 
Please share with me in the comments your favorite way to make pancakes, french toast or waffles. I’d love some new ideas!