You’ve heard the saying “Eat dessert first,” right? I think whomever said that was on to something! Seems like it’s easiest to follow this advice if you make it the first meal of the day. Banana Bread French Toast is a great start, but add a Maple Blueberry Compote, and you have a delicious breakfast to satisfy any sweet tooth.

Bake Some Banana Bread

I have made several banana bread recipes over the years, and I think you may be surprised by the one that I like the most. It also happens to be the one which gets the most compliments.

Want to know my secret?

Betty Crocker.

No joke!

This tried-and-true recipe that has been in every Betty Crocker cookbook over the years is the one that I come back to over and over again. Really, I’m unsure why I keep trying others.

But naturally, I will always try new recipes. If you have a favorite banana bread recipe you want to share, let me know in the comments or email it to me!

Make Banana Bread French Toast

After you make the banana bread and it cools, it’s time for French Toast.

First, whisk eggs, milk, vanilla, syrup, and salt in a shallow dish. A pie plate is perfect for this because the sides are tall enough, and the depth of the dish is perfect.

Then, soak slices of banana bread in egg mixture for a few minutes, ensuring bread is coated on all sides.

While the bread is soaking, melt butter in large skillet over med heat.

Place coated banana bread in skillet and cook on both sides until completely cooked and browned, about 5 minutes per side.

Time for the Blueberry Maple Compote

Now for the real treat!

Brown butter in saucepan over med heat.

Once the butter is fragrant and golden brown, add fresh blueberries, syrup, and vanilla. Stir.

Next, zest 1/2 orange into blueberry mixture and squeeze juice. Stir.

Cook on med heat until blueberries soften and burst, stirring occasionally.

Serve over Banana Bread French Toast, and enjoy your dessert first!