BANANAS FOSTER FRENCH TOAST

By bjnelson55

Recipe from Williams and Sonoma

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

Details

Servings 4

Preparation

Step 1

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.