French Toast Smorgasbord

Prep Time: 15 mins  | Cook Time:  10 mins | Course: Breakfast | Serves: 3

Orange scented french toast well buttered with bananas foster, raspberries, warmed pure maple syrup and a side of bacon. Boiled eggs would be good here as well as many other fruits and breakfast meats; have fun with it. Inspired by Maegan at The Baker Mama  https://thebakermama.com/recipes/french-toast-board/ 

1 pint raspberries

1 banana, sliced

2 Tbsp butter

3 Tbsp brown sugar

Bacon slices, cooked per package directions

Maple syrup and butter, for serving

3 eggs

2 Tbsp sugar

½ Tbsp cinnamon

½ cup orange juice

½ cup heavy cream

1 tsp vanilla

1 loaf sliced brioche bread, or pumpkin brioche 

Place raspberries on a platter. Melt the butter in a skillet over medium low heat and stir in the brown sugar. Place banana slices in brown sugar and cook for a couple of minutes per side. (would be good with a splash of grand marnier or rum) Place bananas in a small bowl on the platter, add a crock of butter and some warmed up maple syrup...and the bacon.

Preheat a griddle or skillet to medium heat. In a medium mixing bowl, stir the eggs, sugar, cinnamon, orange juice, cream and vanilla together. Melt a tablespoon of butter in the skillet or griddle as needed. Dip the bread in the egg mixture coating both sides. Fry up in the butter for a couple of minutes on each side. Arrange the french toast on a platter and keep warm while cooking the rest.