Christmas is just days away (4 in fact)! Are you ready?!? Still doing last minute shopping? Don’t lie I know you are because I went to one store to get one thing and the entire parking lot was full and every register was open and there was still a horrendous line!
Are you still planning your Christmas Day menu? Well I have totally bombarded you with breakfast recipes the last week and a half and if you still haven’t found something you want to make today is the day! Who doesn’t love French Toast? Obviously I do because I already brought you one French toast recipe as part of my count down. And here is another.
Ever heard of Bananas Foster? In case you haven’t it is a delightful little dessert that got it’s start at the famous Brennan’s restaurant in New Orleans. It is caramelized bananas cooked in a brown sugar/rum sauce then poured over ice cream. Yum!!!
Bananas Foster French Toast
Prep Time: 5 minutes Cook Time: 10 minutes Serves: 8 servings
4 large eggs
1 cup milk
1 teaspoon ground cinnamon
8 tablespoons butter, divided
12 slices of bread
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup pancake/waffle syrup
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract
extra cinnamon for topping
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 bread slices in egg mixture to coat both sides. Using a fork, remove bread from egg mixture, letting excess mixture drip off. Place bread in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and bread slices. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar and pancake syrup. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Sprinkle with cinnamon and serve immediately.
adapted from The Deen Family Cookbook
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