Valentine’s Day Breakfast (Heart-Shaped French Toast with Yogurt Dipped Bananas)

Amelia is just coming to the age where she understands and wants to participate in what makes holidays special. I love it because it means I get to teach her about the holidays and use food to inspire her to learn more.

For Valentine’s day this year, she’s been learning what it means to make people feel special. So we made Valentine’s Day cards while making a special heart-shaped, chocolate-filled breakfast. Not surprisingly, she devoured her entire plate.

This heart-shaped french toast is as easy to make as regular challah french toast – it just takes one more extra step of using a cookie cutter to cut out the shape once cooked (if you do it before it’s cooked, the bread will fall apart). The bananas, well, who wouldn’t want chocolate, yogurt and bananas. I bet these would even taste amazing frozen!

Valentine's Day Breakfast (Heart-Shaped French Toast with Yogurt Dipped Bananas)

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract (my homemade vanilla recipe)
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • A dash of kosher salt
  • 1 large loaf challah bread
  • 1 tablespoon unsalted butter
  • 1 medium banana, firm and cut into rounds
  • 1/4 vanilla yogurt, regular-style not greek
  • 1/8 cup almond milk
  • 1/4-1/2 chocolate chips

Directions

  1. In a large shallow bowl, whisk together the eggs, milk, vanilla, pumpkin pie spice and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 2 minutes, turning once.
  2. Heat 1 tablespoon butter on a griddle pan over medium-low heat. Add the soaked bread and cook for 4 minutes on each side, until nicely browned and cooked through. Cook the remaining soaked bread slices, adding butter as needed, until it’s all cooked.
  3. While the french toast is cooking, making the yogurt covered bananas – slice the bananas into small rounds and carefully dip them into the yogurt. Set aside.
  4. In a small sauce pan, whisk almond milk and chocolate chips over medium-low heat until all of the chocolate chips have melted and the chocolate mixture is smooth. Let it cool slightly before taking a spoon and drizzling the chocolate mixture over the bananas.
  5. Serve the yogurt covered bananas with french toast (you can even cut the french toast out into  heart shapes once they’re cooked for a special heart-shaped treat) and drizzle remaining chocolate sauce all over plate. Enjoy! 
French toast adapted from: Ina Garten’s recipe on foodnetwork.com  and banana rounds inspired by littlelunchlove.com

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s