Banana French Toast with Cinnamon Breakfast Syrup

Banana toast

7 eggs, separated

1 cup sugar

1 cup mashed bananas (2-3 bananas)

¾ cup potato starch

French toast batter

3 eggs

¾ cup milk

¼ teaspoon cinnamon

Oil or butter for frying

Cinnamon breakfast syrup

1 cup sugar

1 teaspoon vanilla sugar

Scant ½ cup water

¼ teaspoon cinnamon

Heat oven to 350 degrees. Line a jellyroll pan with parchment paper.

For the toasts: In the bowl of a mixer, whip egg whites. When foamy, slowly add sugar and whip until stiff. Reduce speed; slowly add yolks, bananas, and potato starch; mix to combine. Pour batter into pan and use a spatula to level the surface.

Bake for 15 minutes. Remove from oven and let cool. Cut into 12 squares. The banana toasts can be made ahead of time and frozen.

For the batter: In a shallow dish, whisk together eggs, milk, and cinnamon.

Heat oil in a frying pan over medium heat (we found that 1 tablespoon of oil was sufficient to fry 4 to 5 squares).

Dredge squares in batter on both sides; add to frying pan. Fry until golden, about 1 minute per side.

For the syrup: In a small saucepan, combine sugars and water. Bring to a boil over high heat (this will take about 4 minutes). Boil for 40-60 seconds, until syrup reaches desired consistency. Remove from heat and stir in cinnamon. Allow to cool. Serve over French toast.

Serves six.

"Passover Made Easy" by Leah Schapira and Victoria Dwek (ArtScroll/Mesorah Publications, 2103)