Cereal Encrusted French Toast w/Sauteed Bananas

Ingredients:

1 loaf Challah or Brioche, cut into 1" slices
4 large eggs
1/3 c whole milk
1 tsp vanilla
1/4 tsp salt
2 c crushed cereal flakes, any type (I used Barbara's High Fiber w/Cranberries)
12 T butter, divided
3 medium ripe bananas, sliced
1/2 c maple syrup
Powdered Sugar, optional

Preheat oven to 200*.
In a shallow bowl beat eggs with milk, vanilla & salt.  In another bowl add the crust cereal. Add 6 T butter to a cast iron or heavy duty skillet and melt over medium heat.  Dip each slice of bread into the egg mixture then coat each side with the crushed cereal.  Place in skillet and cook on each side until a dark golden brown.  Remove from skillet and put in oven proof dish and keep warm in the oven while making the topping.

In a large skillet melt remaining 6 T butter and add sliced bananas.  Saute for 2 minutes then add the maple syrup.  Continue cooking until the bananas are softened.

Warm serving plates in microwave for 1-2 minutes.  Place french toast slices on each plate and spoon banana mixture over top.  Dust w/powdered sugar if desired and serve.





Bon Appetit!

Chocolate Syrup Cupcakes with Marshmallow Butter Cream

Ingredients:

1/2 c butter, room temperature
1 c granulated sugar
1 tsp vanilla
4 large eggs
1 1/4 c all-purpose flour
3/4 tsp baking soda
1 1/2 c (1 16-oz can) Hershey's chocolate syrup

Heat oven to 350*F.  Place cupcake liners in cupcake tin, set aside.
Cream the butter, sugar and vanilla until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda and add alternately with the chocolate syrup to the creamed mixture.  Pour the batter into paper-lined muffin cups, filling each 1/2 full.  It is important that you fill no more than 1/2 full.  This batter is thin and tends to bake over the top of the cupcake well causing the outer edges to burn and the center to sink and pull away from the cupcake liner. Bake 20-25 minutes.  Yield: About 30 cupcakes.

Marshmallow Butter Cream

1 stick butter, room temperature
7 oz. jar marshmallow creme
1 c sifted confectioners' sugar

Beat butter until light & fluffy.  Beat in marshmallow creme until well incorporated.  Add confectioners' sugar.  Beat until combined.  Add more confectioners' sugar, if necessary, to reach desired consistency.  Frosts approximately 30 cupcakes.

Drizzle frosted cupcakes w Hershey's syrup and add chocolate sprinkles, if desired.