- 4
Ingredients
- 2 Tbsp unsalted butter
- 1/4 cup bourbon, divided
- `/4 cup brown sugar
- 1/4 cup crushed walnuts
- 2 ripe but still firm bananas, sliced into 1/2" coins
- 1 cup 2% milk
- 3 eggs
- 1 tsp ground cinnamon
- 1 Tbsp vanilla extract
- 8 slices sturdy whole-grain bread like sourdough (day-old bread works great)
Preparation
Step 1
Heat the butter in a medium nonstick pan over medium heat. Add 2 tablespoons of the bourbon and all of the brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes; add the bananas and heat through. Stir in 1/4 cup milk and keep warm.
Whisk together the remaining 3/4 cup milk eggs, cinnamon, vanilla and the remaining 2 tablespoons bourbon. Heat a large cast-iron skillet over medium heat. When the skillet is warm, spray with a light coating of nonstick cooking spray. Working 2 pieces at a time, dip the bread into the bourbon-egg mixture. Let soak for 30 seconds. Flip each piece over and soak the other side for 30 seconds as well.
Add the bread to the hot skillet. Cook until golden brown on the bottom, about 3 minutes. Flip and cook for an additional 2 to 3 minutes, until both sides are golden brown and slightly cirspy. Serve with the warm banana topping.