My most valued moments with my love are the morning time. My hair is everywhere and there are creases on my face from the pillow. Hugh wears comfy pants and recently some slippers I picked up for him at Target. The uniform is so decieving for the seriousness with which he takes his coffee process, I feel like there should be a lab coat or at least an apron for all the measuring that goes on. He makes the coffee, I make a quick breakfast, eggs for me and a sweet for him. Sometimes it's a piece of a quick bread or muffin, or other days it's french toast (it seriously doesn't take as much fuss as it sounds). We can't pull it off every day, but most days we breakfast together and it is my favorite part of the day.

It's been a big week. Highs and lows. In all the ideas I thought of posting, breakfast seemed like my safe spot. It's where I get to love him through french toast and be loved through good coffee. It's a small thing, but so big.


I tried buttermilk merely because the use by date is tomorrow, and I really loved the subtle tang. We follow this same ratio for everyday french toast, and simply substitute regular milk or almond milk as desired, so don't feel like you need to make an extra trip to the market.

2 eggs
1 tsp. vanilla extract
2 tsp. honey
pinch of cinnamon
pinch of salt
3/4 cup buttermilk
4 slices whole grain bread (1/2'' slices if using fresh, left out over night to dry out)

2 tsp. extra virgin coconut oil or butter
2 tsp. natural cane sugar
1 large banana, sliced on a bias
toasted pecan pieces
powdered sugar, optional
maple or agave nectar, optional

In a glass pie pan or square pan whisk the egg and vanilla very well. Whisk in the honey, cinnamon, salt and buttermilk until completely combined.

In a cast iron or pan of choice, warm a small pat of butter or coconut oil over medium heat, to coat the bottom of the pan. Dredge the pieces of bread in the custard, flipping a few times to be sure they're coated. Allow any excess to drip off, and add the bread to the hot pan. Allow to cook for about 2 minutes on one side, when the bottoms are golden and toasty, flip it to the other side, cover and cook another 2-3 minutes until the bottom is toasted dry and when you push on the center, you can tell it's not soggy. It will be tender, but no liquid should squish out.

While the toast is cooking, in another pan, warm the 2 tsp. of coconut oil and sugar. Add the sliced bananas and give them a quick saute just to warm through, about 1-2 minutes.

Serve each portion with some of the bananas and their sauce, pecan pieces and a sprinkle of powdered sugar. Depending on the breads moisture, add a drizzle of agave or maple as desired.

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Reader Comments (31)


February 16, 2012 | Unregistered Commentersarah

Breakfast is my favourite meal with my honey too. Quietly amorous. Always yummy. Just right.

February 17, 2012 | Unregistered CommenterLaura

looks delish! buttermilk sounds like a great touch for french toast, and i love the hearty whole grain bread, too. perfect for brunch this weekend :)

February 17, 2012 | Unregistered Commenternancy

Breakfast is definitely my favorite part of the day, and my favorite time to spend with my husband. Breakfasts like THIS are what remind me that the weekend is here. I am soooo happy to see your book up for pre-order. I can't even imagine what you must feel like. Have a beautiful weekend, Sara. I hope there's plenty of French Toast. xo

February 17, 2012 | Unregistered CommenterKasey

The small things are quite often the biggest. I look forward to leisurely breakfasts with my husband. I love weekends for this very reason - the ability to linger around the table, make a feast, and actually have time to finish a cup of coffee.
Yay for the highs! I'm sorry about the lows.

February 17, 2012 | Unregistered CommenterAshley

Love this! What a great way to wake up!

February 17, 2012 | Unregistered CommenterMaria

So lovely. I only get my husband for breakfast on the weekends, but I love that time together.
And your french toast looks so good. I'll have to try buttermilk next time!

February 17, 2012 | Unregistered Commentersarah

I haven't had french toast in forever. Your photographs are convincing me that I need to make some soon! I love the idea of putting sauteed bananas on top.

February 17, 2012 | Unregistered CommenterJoyce

I haven't had french toast in forever. Your photographs are convincing me that I need to make some soon! I love the idea of putting sauteed bananas on top.

February 17, 2012 | Unregistered CommenterJoyce

i like this.

February 17, 2012 | Unregistered Commenterhugh

I tried this this morning! It was great, thanks!

February 19, 2012 | Unregistered CommenterDaina

Mmmmm this looks utterly delicious!

February 19, 2012 | Unregistered CommenterAnna @ the hady pine

Breakfast as a safe spot, i like that image! i very often make "pain perdu", as we call it here, and yours looks delicious...

February 19, 2012 | Unregistered Commenterclémence

this looks fabulous - reminds me of the french toast my mom used to make when we were young - always with stale baguettes. yum.

February 19, 2012 | Unregistered Commenterahu @ ahueats

looks delicious :)

February 20, 2012 | Unregistered Commenterbetty

Gorgeous and dreamy, as always. I love breakfast so much. And hello to the new Sprouted Kitchen! It looks fantastic.

February 21, 2012 | Unregistered CommenterKimberley

I love it! Perfect for breakfast paired with the best cup of coffee--the best!

February 22, 2012 | Unregistered CommenterXean

I wish I had your creativity. this sounds yummy!

February 22, 2012 | Unregistered CommenterJoy Water

This is my kind of breakfast... ok or lunch or dinner. I love that you use wholegrain bread too. I bet that adds such a wonderful flavor and texture.

February 23, 2012 | Unregistered CommenterRussell at Chasing Delicious

This looks great and as always yummy.

February 23, 2012 | Unregistered CommenterImprezy Integracyjne

Hi There! I just stumbled upon your blog, and I absolutely LOVE your food photography! So inspiring. Can't wait to read more!
Katrina @ Lardon My French

February 24, 2012 | Unregistered CommenterLardon My French

I have just found your website in the Swiss women magazine annabelle (no. 3/12) and I immediately fell in love with your food blog. It is about so many things, about how you explain your breakfast ritual (similar to mine, my hair, nobody wants to see me like this), the recipe itself and the photos (big compliments), they were mentioned in the article too and how sensational they come over to the viewer in its "plain beauty" (I hope I translate it well enough). When I find the time, I certainly try out the Buttermilk French Toast reminding me of my many visits to the States and Canada and also Ireland (yes it has something Irish in it). A day should begin with a nice breakfast, shouldn't it?

Best wishes ... Barbara.

February 25, 2012 | Unregistered Commenterbaba_flies

waking up in the weekend with the aroma of french toast is one of the simple things in life i enjoy!

February 26, 2012 | Unregistered CommenterJen Laced

Your post reminded me that I haven't made French toast in far too long. I made banana pancakes this weekend, though, and was happily surprised to discover that they hardly needed any maple syrup. They're sweet enough as it is! I look forward to shared breakfasts, someday. For now, I'm content eating with my sweet dog, and with friends during breakfast club on Sundays.

February 26, 2012 | Unregistered CommenterKate

Wow. Now I just want to eat french toast! Amazing shots.

February 28, 2012 | Unregistered CommenterJoni Schrantz

I haven't seen french toast recipes that call for only one egg - I thought the custard was typically eggs with a dash of milk, instead of mostly milk with just an egg? I'm interested to try it.

February 28, 2012 | Unregistered CommenterNatasha

Hi Natasha! I think it's a personal preference as opposed to being a "right" way. Hugh hates it being too eggy, but there is still a delicate custard feel to it.

February 28, 2012 | Registered CommenterSara

this looks so yummy! guess i know what i'm making tomorrow morning, who can resist a breakfast in bed sunday.. thank you!!

March 3, 2012 | Unregistered Commenterally

I made this recipe this morning as I had a great loaf of seedy bread in hands and some bananas to use. I loved it, and so did my husband who doesn't like eggy stuff too much, it is really the best french toast recipe we have tried in ages. Thanks for this, I am going to save it and make every time I crave french toast!

April 22, 2012 | Unregistered CommenterValeria

hmmmmm, "pain perdu".... it's been so long since I've had some! I should make that right ;)

June 7, 2012 | Unregistered CommentertRiSh

hi... i found your blog through Simply Breakfast.
I tried this recipe yesterday; it turned out to be just perfect....thanks for sharing.

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