Monday, October 25, 2010

Zucchini Bread French Toast!

We had the best fall weekend, including a yummy breakfast on the patio we made on Sunday.  Now here I thought I was creating something cool, only to do a quick Google search and find out that no...I did not invent zucchini bread french toast.  I just knew it had to already exist, but whatever....I didn't read any of those other recipes or blog posts before making our breakfast (which also included bacon and scrambled eggs with Gruyere), so in my mind, I came up with it.  Ha ha.

I used the following recipe for zucchini bread from my Better Homes and Gardens Cook Book .  I omitted the nuts because I hate nuts in bread.

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cooking oil
1/2 chopped walnuts or pecans, toasted (again, I omitted this part)

1.  Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside.  In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  Make a well in center of flour mixture; set aside.
2.  In another medium bowl combine egg, sugar, zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir until just moistened.  Fold in nuts.  Spoon batter into prepared pan.
3.  Bake at 350 degree oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on a wire rack.  Wrap and store overnight before slicing.

That last sentence sounds ridiculous.  I sliced that thing about ten minutes after it was done.  I had to have a taste.  :)  Anyway, I don't have a real recipe for making french toast since we rarely follow recipes, so you would be better off using what ever technique you use when making it.  I just sliced the zucchini bread into about 3/4 inch slices, made a mixture of egg, milk, cinnamon, and nutmeg, dunked the slices, and then put them in a pan with a tiny bit of butter over medium heat for about 6 minutes on each side...I think.

I plan to try it again with pumpkin bread, banana bread and maybe with apple bread.  I am drooling just thinking about all of the possibilities and wondering why I didn't try any of this years ago.  It is seriously so good, so if you are like me and have not tried this, you must!! 

Have a great week!!


Torrie said...

I love this concept (created by YOU in my book:) and cannot believe I haven't tried it myself!! I've made Giada's panettone french toast, which is kiiiiiiinda similar, but like you said- this brings so many new possibilities! And we just made banana nut bread Friday... but that's LONG gone by now (to your point, who could just wrap it and wait until the next day???)!

So- next time we make a "bread" we will definitely have to morph it into a french toast breakfast:).

Ana Degenaar said...

So delicious! Zucchini bread is my fave!
Thanks so much for sharing!

Sarah @ Designmarc said...

This is such a duh-moment thing! I have never heard of til this post! How could we not have ever tried this? LOL I even have pumpkin bread at home! I may surprise the family with this tomorrow for breakfast or maybe we will have breakfast for dinner! Yum.


Travels in Heels said...

I will be trying this in a couple weeks when my in-laws are intown. Thanks for sharing!