Bananas Foster French Toast

31 Aug

This recipe is amazing. It’s a recipe of multiple collaborations: Mr. Alton Brown, Ms. Leslie & myself. Dee-lish. Enough said.

Ingredients:

1 cup half-and-half  (I only had whipping cream and it turned out super yummy)

3 large eggs

2 tablespoons honey

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread

4 tablespoons butter


Ingredients for topping:

1 banana, sliced

1/2 cup rum (We used Bacardi Superior Puerto Rican Rum)

1 cup honey

1/4 cup whole walnuts

Dash of powdered sugar


Directions:

In medium size mixing bowl, whisk together the half-and-half, eggs, 2 tablespoons of honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.

While the bread is in the oven, get your medium skillet out for the fun part!

On a low-medium setting, lightly cook the banana slices. Add the honey. Heat to a low simmer. Add the rum (yum!). Constantly stir your mixture ensuring nothing more than a slight simmer. Finally, add the walnuts. Stir to combine and keep warm until ready for topping.

Once your french toast is cooled on the racks, plate with toast, topping, and a dash of powdered sugar. YUM!

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2 Responses to “Bananas Foster French Toast”

  1. Dana - Food for Thought September 2, 2010 at 10:13 am #

    Looks so deliciously decadent… yum!

  2. Holly Bazan September 12, 2010 at 3:07 pm #

    I cannot WAIT to go to your house.

    LOVE.

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