Bananas Foster French Toast
- 4 eggs
- 1/4 tsp ground cinnamon
- 1/2 cup milk
- 6 Tbs firmly packed dark brown sugar
- Kosher salt, to taste
- 4 day-old slices brioche, each 1 inch thick
- 6 Tbs (3/4 stick) unsalted butter
- 4 bananas, cut on bias into 1/2 inch thick slices
- 1/4 cup dark rum
- 1/2 tsp vanilla bean paste
- 3 Tbs. water
In a bowl, whisk eggs, cinnamon, milk, 1 Tbs brown sugar and a pinch of salt. Pour half of egg mixture into deep pie dish. Saok 1 bread slice, turning once, 1-2 minutes. Repeat with remaining bread and egg mixture over bread until absorbed.
In 11 inch French skillet over medium heat, melt 1 1/2 Tbs butter. Add 2 bread slices; cook, turning once, until golden, 2-3 minutes per side. Transfer to wire cooling rake set over baking sheet; keep warm in 200 degree oven. Repeat with 1 1/2 Tbs. butter and remaining bread.
In 9 inch French skillet over medium-heat heat, melt 3 Tbs butter. Add bananas; cook, stirring occasionally, until browned, 2-3 minutes. Carefully pour in rum, then add 5 Tbs brown sugar, vanilla bean paste, water and pinch of salt. Simmer until bananas are soft, 2-3 minutes. Serve French toast with bananas.