French Toast with Brown Sugar Banana Syrup

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I was actually amazed at how this turned out. First of all, I cannot eat Maple Syrup since I have an allergic reaction to it. So, I always look for some sort of pancake or other breakfast item that does not include syrup.
How could it be bad? Bananas and Challah bread are always good.

I also left out the Pumpkin pie spice since I don't have it and did not want to spend $ for something I might use only at Thanksgiving. It was still yummy.

Give this recipe a try. No Challah? Don't holla! Use another bread. I will probably have some this week using nice thick white bread. I may tweek this recipe a bit since I thought it tasted a bit too sweet for me.

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I only made the syrup for this but it was super super yummy! It is a GREAT alternative to pure maple syrup. Although, as another reviewer has pointed out, the syrup is more expensive than the cheap, fake maple syrup, I think that Sandra's intension was to replace PURE maple syrup, which-for us-costs 50 cents an ounce (ie, only 1 T. So if you are replaced pure maple syrup, this is much more cost effective. It is super sweet though-so I think next time I would reduce the brown sugar to 1/3 c or even 1/4 c. Thanks for a great recipe Sandra!

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I have always used my Dad's recipe for french toast, but saw this episode and decided to give it a shot. My family LOVED it! Do you know they actually make French Toast Bread and I found it in the day old section at my market for $1.19! Score! I did not have molasses so I used Log Cabin syrup (with a little bit of cornstarch which may have made my sauce a little thin, but it was delicious!! I don't think my family will let me make this the old way!

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Even got my daughter to try it (even though she refuses to eat French Toast. She helped me make it, and i told her we were making a batter like pancakes except on fancy bread. She didn't like it, but again she hates eggs. Everyone else loved it! We used regular syrup since I had it on hand. Did not find this bread on the day old rack; lots of people must have tried it after the show! The bread is only $3.99 regular price, and it was worth it. Can't wait to try the syrup next time.

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In the interest of saving money I used a loaf of my market's french bread for $1.29. In addition to saving money I try to limit my family's exposure to artificial flavors, colors, preservatives and pesticides so even using organic ingredients this brown sugar banana syrup was much less expensive than pure maple syrup and way more thick, rich , delicious and nutritious too. I love that your new show recipes are from scratch that was my only complaint about your other show(Semi-Home made was the use of so much processed and packaged ingredients. Keep 'em comin' Sandra Lee.

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I'm the mom of four children under the age of four (with twin newborns. It has been awhile since I've bothered to make breakfast other than cereal or frozen waffles with bottled "syrup".

With a little planning & a trip to both the grocery store & the bakery, I was ready to make this breakfast for dinner! (I even paired it with the Brown Sugar Bacon made on a Paula Deen program!

IT WAS SO WORTH THE EFFORT! My husband & children loved every bite! The french toast was one of the best I've had in ages & banana syrup was a huge hit!

Sandra, I'm feeling confident & motivated enough to keep "making the effort" to do more of my own cooking. This is the kind of meal which will hopefully create "happy food memories" for my children. (The kind my mother's cooking created for us!

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My husband asked if I would make pancakes this morning and I realized I was out of syrup. I remembered watching this episode last weekend and knew that I had all the required ingredients stocked in the pantry. I pulled up the recipe and let's just say I will not be running out to buy maple syrup! The syrup has great flavor and is wonderfully light tasting. This one's a keeper!

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I have made french toast with Challah bread before, but never made an actual batter (just eggs & milk. It really made a big difference. I left out the pumpkin spice, but other than that, it was great. My husband and grandchildren loved it. I don't understand why other viewers who didn't even bother to try the receipe, criticize everything from not being able to find day-old bread, to Sandra from MA saying that the bread should soak in the batter instead of just being dipped. If she bothered to read the receipe, she would find that it does say to soak the bread. It would be more helpful to other viewers if people limited their remarks to the actual execution of the receipe and the finished dish.

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Hats off to anyone who can find day-old challah on sale at any bakery, let alone for $1.50 as Sandra states on her show. That would be a Herculean task, as challah bread is so popular that it will sell out nearly everywhere, and it is NOT cheap. At least we can rely on Sandra for being dependable on one thing: telling us that making ridiculous attempts to buy hard-to-find items is "super simple." If you really want to save money, then use the time-honored method of using the stale bread of whatever variety you have on hand to make your French toast. This show is a joke.

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I love this recipe. I've been making a similar recipe with challah and using flour in the batter, but adding brown sugar really does give it that extra something. I didn't make the syrup, but the bread is so delicious. I can never find day-old challah, though. I usually just make it.