Ever consider how to make your most loved chain eatery suppers at home? Simply solicit Stephanie Manley from CopyKat.com. The blogger has been re-making well known dishes from eateries the nation over since 1995. We as of late got up to speed with Stephanie and she consented to share four formulas from her most recent cookbook, CopyKat.com’s Dining Out At Home Cookbook 2, with you. IHOP menu Look at the current week’s highlighted top choice, a breakfast exemplary from IHOP–and let us realize what you think!
IHOP’s Banana Bread French Toast
Makes 2 servings
2 extensive eggs, separated
2 tablespoons drain, partitioned
4 cuts banana bread
1 banana, cut
4 teaspoons spread
4 tablespoons caramel sauce
crisply ground nutmeg (discretionary)
In a bowl, whisk together the eggs and the drain. Warm a skillet over medium warmth and include 1 teaspoon of spread for each cut of banana bread being cooked in the skillet at one time. Plunge each cut of banana bread in the egg blend to coat uniformly; flip the cut over to coat the opposite side. Cook in the hot skillet for around 1 minute on each side. Put 2 cooked cuts on each plate and include a large portion of the banana cuts. Shower with caramel sauce and afterward beat with whipped cream and, if craved, a grinding of nutmeg.