Orange Zest Sour Cream French Toast with Caramelized Bananas

2016-03-20 14.15.19So it’s the weekend again, and to me that means only one thing: Brunch time! I looooove breakfast foods and it’s hard for me not spend a little time in the mornings to cook up something on with ingredients on hand.

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Earlier in the week, it was Pi Day, and if you follow me on Instagram you know that I can’t resist any excuse to make delicious food. I chose to make “a pie worth waiting 40 years for” (because doesn’t that sounds like a necessity??) from Food52, except I subbed raisins for mini-chocolate chips, so it was essentially a chocolate chip custard pie. Anyway, this is just to say that I had a lot more sour cream left over than intended, since it was one of the main ingredients in the pie.

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Incidentally, I also had about a half a loaf of stale Tuscan french bread which led me to ponder french toast ideas. Did you know sour cream could be an ingredient in french toast? Initially I thought it was weird, but then I thought it might be good! Creamy, tangy, a little sour with a little sweet. Yum!

Just to add a little pop or flavor, I threw in the juice and zest of a Cara Cara orange; these oranges are absolutely my favorite citrus fruit right now. I’ve never had them before this year, and they are hands down amazing.

And just to add a little finishing touch, after all the toast was cooked and warming in the oven but the pan was still hot, I cut up a ripe banana and put it in with some sizzle-y butter, until it was sweet and caramelized. Nothing like a little caramelized banana on top of that french toast!

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And just for fun, who doesn’t love a little peanut butter with their banana french toast?

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Orange Zest Sour Cream French Toast with Caramelized Bananas


  • 4 eggs
  • 1/4 cup sour cream
  • 2-3 Tablespoons milk of choice, or light cream
  • zest and juice of 1 large Cara Cara orange
  • 7-8 pieces of sliced french sandwich bread, cut in half
  • 2-3 tablespoons of butter, for frying


  1. slice french bread pieces in halves, zest and juice orange.
  2. Combine zest, orange juice, sour cream, milk and eggs in a large bowl, mix well. The sour cream will be lumpy, try to mix well to get out the lumps.
  3. Put 2-3 pieces of bread to soak in the egg mixture, heat a pan to medium heat with some butter.
  4. Cook on both sides until well done, meanwhile begin soaking the next pieces of bread. Once cooked, put on a plate in a warm oven (~200 degrees) until ready to serve.
  5. While pan is still hot but the french toast is all done, cut a banana lengthwise, then in half, and put in a pan with some butter, first with the flat side face down. Let cook for several minutes until brown and bubbly, try not to disturb the surface as the caramelization takes place! After 2-3 minutes, flip over and cook another few minutes.
  6. Serve hot, drizzled maple syrup and topped with caramelized bananas, additional and delicious options include peanut butter, or even nutella!

Serves 4

There’s a snow storm coming tonight, and as usual, everyone has stocked up on bread, milk, and eggs. I think they are all thinking the same thing: FRENCH TOAST!!

Happy Sunday!




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