BANANAS FOSTER FRENCH TOAST

Recipe from Williams and Sonoma
BANANAS FOSTER FRENCH TOAST
BANANAS FOSTER FRENCH TOAST

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    eggs

  • 1/4

    teaspoon ground cinnamon

  • 1/2

    cup milk

  • 6

    tablespoons firmly packed dark brown sugar

  • Kosher salt, to taste

  • 4

    day-old slices brioche, each 1 inch thick

  • 6

    tablespoons (3/4 stick) unsalted butter

  • 4

    bananas, cut on bias into 1/2 inch slices

  • 1/4

    cup dark rum

  • 1/2

    teaspoon vanilla bean paste

  • 3

    tablespoons water

Directions

In bowl, whisk eggs, cinnamon, milk, 1 tablespoon brown sugar and pinch of salt. Pour half of egg mixture into deep pie dish. Soak 1 bread slice, turning once, 1-2 minutes. Repeat with remaining bread and egg mixture. Pour any remaining mixture over bread until absorbed. In 11 inch French skillet over medium heat, melt 1-1/2 tablespoons butter. Add 2 bread slices; cook, turning once, until golden, 2-3 minutes per side. Transfer to wire cooking rack set over baking sheet; keep warm in 200 degree F. oven. Repeat with 1-1/2 tablespoons butter and remaining bread. In 9 inch French skillet over medium-high heat, melt 3 tablespoons butter. Add bananas, cook, stirring occasionally, until lightly browned, 2-3 minutes. Carefully pour in rum, then add 5 tablespoons brown sugar, vanilla bean paste, water and pinch of salt. Simmer until bananas are soft, 2-3 minutes. Serve French toast with bananas.

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