Bananas Foster French Toast
Course:
Breakfast, Brunch, French Toast
Yield:
4 Servings
INGREDIENTS:
French Toast
- 3 large eggs
- 1 cup half and half
- ½ teaspoon ground cinnamon
- 8 (1-inch) slices challah bread, preferably day old*
- Butter, for the pan
Bananas Foster
- ½ cup unsalted butter
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 3 large ripe but still firm bananas (no spots on peel)
- ¼ cup dark spiced rum**
DIRECTIONS:
- To make the french toast, in a medium bowl, whisk to blend the eggs, then whisk in the half and half and cinnamon. Pour the mixture into a flat rimmed tray (a rimmed half sheet pan is great) to soak the bread slices all at once. Soak the challah slices in the mixture for 30-60 seconds on each side, until all the custard has been absorbed.
- Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked challah in a single layer and cook for about 2 minutes on each side, until golden.
- To make the bananas foster, in a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.
- Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft.
- Remove the pan from the heat and add the rum. Return the pan to the stove and tilt to catch the flame and let the alcohol burn***. Once the flame burns out, the sauce is done.
- Serve the french toast with the bananas and spoon the extra sauce over the top. Enjoy!