French Toast Banana Bread from Parrot Cay - Disney Cruise Line
Layers of banana bread, melted butter, sliced bananas in caramel with custard on top. This recipe is for 30 servings.
- Banana Bread (for 6 loaves):
- 3.31 lbs or 13 1/4 sticks Butter
- (6.61 lbs or 13 2/3 cup packed Brown Sugar
- 18 Eggs
- 6.6 lbs or 24 cups Flour
- 3.5 TBSP Baking soda
- 4 tsp Salt
- 2 Tbsp Vanilla Extract
- 8 lbs (30 medium 7 – 8’ long) Bananas
- Custard Sauce:
- 4 cups Cream
- 4 cups Milk
- just less than 2 cups Yolks
- 3 1/2 cups Sugar
- 3 1/2 tsp Vanilla extract
- 2 Tbsp. Banana Liqueur
- 5 1/4 oz or 1 1/3 stick Melted Butter
- Caramel Sauce:
- 1.1 lb Sugar
- Just less than 7 fl. Oz Heavy Cream
- 6 Bananas, sliced
Adapted from magicalrecipes.net
Melt the butter and mix in the sugar.
Add the eggs and blend in well.
Sieve the dry ingredients together.
Mix it with the butter mixture.
Crush the bananas and blend with the batter.
Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes.
Cool for 6 hours.
Boil the cream and milk together.
Take it off the heat.
Mix yolks, sugar, vanilla and liquor into it.
Mix it well with the help of hand whisk and use it as mentioned below.
Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.
Cut half inch thick slices of the banana bread length-wise on the sheet pan.
Brush with melted butter.
Arrange the sliced bananas in caramel on top.
Pour the custard mix over the top of the bread and let it soak in.
Add a second layer of banana bread and repeat the steps.
Put a final layer of banana bread and brush with melted butter and caramel sauce only.
Pour the custard mix over the top of the bread and let it soak for half an hour.
Pour out any excess sauce mix.
Bake and chill.
Cut into 3 ½ inch squares and cut each square diagonally into triangles.
Serve warm with coconut ice cream over rosette of custard and caramel sauce over sliced bananas on the side.