Kitchen Concoctions

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Are You Ready?

Don’t forget about the 2 giveaways going on:

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!!!

This is Paula Deen’s version for breakfast and instead of ice cream these divine bananas go over French toast. Um, is it just as good. YES! I tell ya, YES! This is so easy and kicks the traditional French toast up a notch (or 2 or 3 notches!). And even better you probably have all the ingredients already in your pantry (so no special grocery store run required)! Show your family you care this Christmas morning at make them THIS French Toast!

Bananas Foster French Toast
Printable Version
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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