- 4
Ingredients
- 4 eggs
- 1 cup heavy cream
- 1 teas ground cinnamon
- 4 tblsp butter
- 8 lg croissants, sliced in half
- 1 cup maple syrup
- 1/2 cup dark corn syrup
- 1/2 cup packed brown sugar
- 6 ripe bananas, halved crosswise and then lengthwise
- 1 cup chopped pecans
- 1 teas rum extract
Preparation
Step 1
1. In a small bowl, whisk together the eggs, cream, and cinnamon.
2. Melt 2 tblsp of the butter in a large skillet over medium high heat. Coat 4 of the croissant halves in the egg mix, allowing the excess to drip back into the bowl. Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned. Trasfer them to a plate and cover with foil to keep warm. Repeat, using the remaining croissant halves and butter.
3. Add the maple syrup, corn syrup, and brown sugar to the skillet. Bring to a boil, stirring, over medium high heat. Reduce the heat to medium low and simmer for 2 minutes. Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minutes. Stir in the rum extract spoon the sauce over the croissants and serve immediately.