Whiteley Creek Homestead

Whole grain bread is always a good choice, but dipped in an egg/milk mixture that includes blackstrap molasses, then coated in sesame seeds* and wheat germ, with banana slices between… well, the nutrition quotient increases considerably in this pumped up version of the classic French toast. Our breakfast this morning came from one of my go-to cookbooks titled Smart Breakfasts by Jane Kinderlehrer. *You'll need to be diligent in chewing the sesame seeds to prevent the goodness from passing straight on through.

Crunchy French Toast

2 eggs

1/3 cup milk

¼ – ½ tsp cinnamon

1 tsp vanilla

1 tbsp blackstrap molasses

2 tbsp oil or unsalted butter

4 tbsp sesame seeds

3 tbsp wheat germ

6 slices whole grain bread (I used Ezekial sprouted grain cinnamon raisin bread.)

2 bananas

In a shallow bowl, beat together eggs, milk, cinnamon, vanilla, and molasses. In another bowl, or on a sheet of wax paper, combine sesame seeds and wheat germ. In a large skillet, heat the oil or butter or a combination of both. Dip the bread slices first in the egg mixture, then in the sesame mixture, turning to coat both sides (or sprinkle it on). Place bread slices in skillet and cook on each side until crisp golden. Slice the bananas over three pieces of toast. Cover each piece with another, making a sandwich. Serve with yogurt, real maple syrup, or a fruit sauce. Yield: Makes 6 singles or 3 sandwiches.