FRENCH TOAST - BAKED BANANA

By akselden

Creme anglaise can be prepared 2 days ahead and stored in refrigerator in airtight container.

Ingredients

• For creme anglaise:
• 4 egg yolks
• 1/4 C. sugar
• Pinch of salt
• 2 tsp. vanilla extract
• 1 C. warm heavy cream
• For French toast:
• 1 T. unsalted butter
• 1 loaf Pullman brioche or similar bread, crust removed
• 4 About 4 very ripe bananas, mashed
• Creme anglaise
• Maple syrup, warmed

Details

Servings 8

Preparation

Step 1

Creme anglaise:
Whisk together egg yolks, sugar, salt and vanilla in a pan. Whisk in 2 T. cream. Add remaining cream, whisking constantly. Cook, over medium low heat, stirring constantly, until sauce barely coats the back of a wooden spoon. Pour sauce into a shallow bowl and let cool.

French toast:
Preheat oven to 375°F. Lightly butter a sheet pan and place in oven.

Cut bread into 8 3-inch thick slices. Cut each slice diagonally into 2 triangles. Cut a slit into the wide side of the wedge, creating a pocket. Fill pockets with mashed banana.

Dip stuffed bread slices into sauce, lightly coating each side. Place slices on preheated pan and bake until golden brown; about 12 minutes. Serve with maple syrup.