Quick Bread Breakfast

When I bake quick breads, such as banana or zucchini bread, I like to make more than one loaf at a time. But my family never seems to finish an entire loaf before it gets stale. Since my toddler likes the bread but doesn’t like eating breakfast, I dip the remaining slices of quick bread in the traditional egg mixture used for French toast. When cooked, the pieces get a light delicious crust on the outside. They’re yummy with syrup. My son gobbles them up! —Patricia Thornton, Holland, New York

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