We love to make all sorts of loaf breads, including zucchini, pumpkin, lemon, banana, fruitcake, apple, etc. But sometimes we aren’t able to finish an entire loaf before it dries out or gets stale. This is a great way to use up sweet loaf breads that may have passed their “sell by” date.

Sweet Loaf Bread French Toast


For toast

1/2 stale loaf sweet bread, cut into 1/2 inch slices. (zucchini, banana, pumpkin, etc)
3 eggs
1 t cinnamon
1/2 C milk

For syrup

1 cup orange juice or apple cider
1 cup confectioners sugar

First, make syrup: Bring confectioners sugar and juice to boil in heavy saucepan, whisking occasionally. Reduce to simmer, and allow to reduce by one third to one half.

For toast, whisk together eggs, milk and cinnamon in medium bowl. Heat nonstick griddle on stove top to medium-high heat. Individually dip loaf bread slices in egg mixture, being sure both sides are coated and mixture is slightly absorbed into bread. Immediately transfer slice to griddle, allowing one side to cook completely before flipping. Repeat with remaining slices. Once both sides are lightly brown, serve immediately, with syrup mixture spooned over top.  Garnish with whipped cream and orange zest if desired.


by Josh and Brent

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Korrine Perez

I want to live at the Beekman if these are the recipes you two are whipping up daily. My mouth just waters every time I see a new recipe, I desperately hope I can cook just like you two. This post has made me affirm my need to start a binder.

P.S. Love the photography on the site, kudos to the photographer!