Recipe: Bananas Foster on French Toast
- 6 eggs
- 1/2 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1/2 cup milk
- 1/4 heavy cream
- 6 Tbs firmly packed dark brown sugar-divided
- 8 sliced brioche (day old), each 1 inch thick
- 4 Tbs unsalted butter- divided
- 5 bananas, cut on the bias into 1/2-inch slices
- 1/3 cup rum
- 1 tsp. vanilla bean paste
- 5 Tbs water
Preheat an oven to 200ºF.
In a medium bowl, combine by whisking together the eggs, cinnamon, milk, cream, 1 Tbs. of the brown sugar and salt until well combined. Soak a few bread slices in the bowl, turning once, for 30 seconds at a time. Transfer the coated bread to a rimmed dish and repeat with the remaining slices of bread.
In a skillet over medium heat, melt 1 Tbs. of the butter for each batch. Add four coated bread slices to the skillet and cook, turning once, until golden, 2 to 3 minutes per side. Transfer the browned slices to a baking sheet fitted with a wire rack and transfer to the oven to keep warm. Repeat for the remaining four slices and add to oven to keep warm.
Meanwhile, in another skillet over medium-high heat, melt the remaining 2 Tbs. butter. Add the bananas and cook, stirring occasionally and cook until they are lightly browned, about 3 minutes. Pour in the rum; carefully, then add the remaining 5 Tbs. brown sugar, vanilla bean paste and water. Coat the bananas evenly in the sauce and simmer until the sauce has thickened, about 2 to 3 minutes more.
Remove the toasts from the oven and individually plate the toast and top with bananas foster and serve immediately.
Recipe adapted from the Williams Sonoma http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.