If someone were to wander into our home around breakfast time, chances are that they would find us eating one of four things – some version of Bill Grangers banana and maple oatmeal, overnight oats (or as I recently saw them referred to by someone fed-up with time management advice, overnight (expletive) oats 😁), scrambled or boiled eggs with buttermilk scones or my wife’s homemade bread, or these oatmeal pancakes.

Prompted by the question of what to do with half a loaf of sourdough bread from the legendary Georgetown Bakery that had started to lose its freshness, I discovered this delicious and indulgent baked French toast recipe. As seems the norm these days, I never follow the recipe exactly: In place of some of the sugar, I add some mashed ripe banana, and add some blueberries and peaches (when in season) for some added nutrients and color.  I typically serve it with some extra fresh fruit, yoghurt and/or cream and a drizzle of maple syrup. Enjoy!

Cover photo credit: Brooke Lark on Unsplash