MEKELESHA FRENCH TOAST WITH PAN-FRIED BANANA

INGREDIENTS

For the French toast: 

• 6 eggs 
• 1 & 1/2 cups of whole milk
• 2 teaspoons Mekelesha
• 1 tablespoon vanilla extract 
• 1/4 cup cane sugar 
• 1 brioche or challah loaf, cut into thick slices 
• Ahara Chai Spice Ghee or butter for the pan
• Powdered sugar (for sprinkling)
• Berries (optional)

For the bananas: 

• 2-3 bananas, peeled and cut lengthwise 
• 2-4 tablespoons of brown sugar, enough to create a layer at the bottom of the pan
• Mekelesha to taste 
• 2 tablespoon Ahara Chai Spice Ghee or butter, more if necessary to avoid burning

STEPS

1. In a medium bowl or a large baking dish, whisk together the eggs, milk, Mekelesha, vanilla extract, and sugar until thoroughly mixed. 
2. Add the slices of bread, turning to coat so that it is entirely covered in the mixture. (Make sure the bread absorbs a good amount)
3. Melt the ghee or butter in a large skillet over medium heat. Once hot, add in the bread slices and cook until a deep golden brown, about 3-4 minutes on each side. Transfer to a serving plate when finished and cover with foil to keep warm.
4. As soon as you begin cooking the toast, start prepping the bananas. 
5. Peel & cut the bananas lengthwise. In a separate large skillet, melt the ghee or butter on medium heat and toss in the sugar and Mekelesha so it covers the bottom of the pan. Place the bananas cut-side down and let sit for 5 minutes, allowing the sugar to dissolve and caramelize. If the sugar begins to burn, turn down the heat, add a bit more ghee, and move the bananas around the pan. 
6. Flip the bananas and pan-fry for another 2-4 minutes. Once finished, top the toast with the bananas, cut-side up (cuz it's pretty), and berries of your choosing (optional), sprinkle with powdered sugar, and dig in! 

Serves: 3-5 | Prep time: 10 minutes | Cooking time: 15 minutes

WRITTEN BY JOHANNA LARAWAY

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