There's a foodie website called How Sweet It Is, created, according to the author, Jessica, "for people who, like, totally love food" (www.howsweeteats.com). I actually ran onto it by accident. I was hunting for ideas on what to do with all the loaves of zucchini and banana bread I have lingering in my freezer.

Well I wasn't disappointed. Jessica has a humdinger of an idea. She makes banana bread French toast. (Do you ever say to yourself, "Why didn't I think of that?") I put it to the test immediately and since you may not stumble onto her site, I thought I should share the good news. We absolutely LOVED this and I bet you will too.

Jessica does the typical photo tutorial for this dish. And her first bit of advice: "This recipe is going to work best if the bread has sat a little. I baked my loaf of bread late in the evening, then let it sit over night without covering."

Although Jessica is talking solely about banana bread, as mentioned, I also have zucchini bread to deal with. While I haven't tried this on the zucchini bread yet, I'm positive the end result will be equally delicious. And why not try it on pumpkin bread? Heck, any quick bread recipe should work well. The trick, as Jessica explains, is to let the bread sit out uncovered for a day or two.

The process for making this delicious treat is as simple as it is when using any sandwich bread:

1. Just slice your loaf of quick bread into sandwich bread-size slices.

2. In a bowl, combine 3 eggs, 1 teaspoon vanilla, ½ cup heavy cream, and ¼ teaspoon cinnamon; whisk this until well combined.

3. Melt some butter in your skillet or coat a griddle with butter-either on medium heat. Be generous with this step-the more butter, the crispier your toast.

4. Dip each slice into the egg mixture for about 30 seconds to coat completely, then place on the buttered surface.

5. Cook until golden and somewhat crispy, about 2 minutes per side.

Serving ideas: Try sliced fresh fruit such as bananas or strawberries; crushed pineapple; mashed fresh blueberries; pureed fresh peaches; fresh whipped cream; berry or maple syrups; a sprinkle of graham cracker crumbs or chopped toasted nuts.

If you'd like to drizzle chocolate over your toast, combine 2 tablespoons chocolate chips and 1/4 teaspoon coconut oil in the microwave for about 45 seconds, stirring once during cooking time, until smooth and melty.

The cool thing about this dish is how it can't fail. In fact, it's so easy and decadent that I can see this showing up at the State Fair alongside deep-fried Twinkies and Corn-on-the-Cob-on-a-Stick.

And lots of chefs and foodie sites are now picking up on this dish since I first saw it on How Sweet It Is. Emeril, Taste of Home, Food Network, GMA Kitchen, and Canyon Ranch to name just a few. Give this idea a try yourself and see if you don't agree with everyone else-this is an idea that's here to stay!