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Category: French Toast
Prep Time: Cook Time: Total Time:
Serves 2
1 and 1/3 C All-purpose flour
1 and 1/3 C Milk
2 Bananas
1 /2 Cup packed brown sugar
1/2 Cup chopped pecans
1 Tbsp.Cinnamon (or to taste)
1/2 tsp. Nutmeg (or to taste)
2 Tbsp. butter
1/3 cup Captain Morgans Spiced Rum
Whipped Cream
Powdered Sugar
Slice 1 and 1/2 of the bananas, place in a small bowl and pour 1/4 cup of the rum over the bananas. Reserve additional bananas for garnish.
Cut off one end of the french bread and discard.
Cut the first slice of french bread 3/4" thick but only cut 2/3 way through the loaf. Make the next slice 3/4" thick but cut all the way through. You will repeat this process three more times and end up with four slices of french bread each with a pocket in the center.
Combine the brown sugar and pecans, mixing thoroughly by hand. In each of the pockets, place a layer of the brown sugar/pecan mix. Reserve 1/2 of the mix as you will need for the final layer.
Remove bananas from rum, place on a paper towel to absorb excess liquid.
In a separate baking dish, combine eggs, milk, vanilla, cinnamon and nutmeg and whisk until completely mixed.
Place the 2 tbsp. butter on a preheated 300 F griddle. Once the butter foams, dip each side of the bread into the egg mixture and place on griddle.
When the french toast is browned to your preference, approx 2 minutes each side, remove from griddle and plate 2 pieces per plate. Garnish with the remaining bananas, powdered sugar and top with whipped cream.
(I put the rum that was left over and mix it with maple syrup, some butter and warm it up in the microwave to pour over the French Toast.)
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Banana Fosters Style Stuffed French Toast
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Category: French Toast
Prep Time: Cook Time: Total Time:
Serves 2
1 and 1/3 C All-purpose flour
1 and 1/3 C Milk
2 Bananas
1 /2 Cup packed brown sugar
1/2 Cup chopped pecans
1 Tbsp.Cinnamon (or to taste)
1/2 tsp. Nutmeg (or to taste)
2 Tbsp. butter
1/3 cup Captain Morgans Spiced Rum
Whipped Cream
Powdered Sugar
Slice 1 and 1/2 of the bananas, place in a small bowl and pour 1/4 cup of the rum over the bananas. Reserve additional bananas for garnish.
Cut off one end of the french bread and discard.
Cut the first slice of french bread 3/4" thick but only cut 2/3 way through the loaf. Make the next slice 3/4" thick but cut all the way through. You will repeat this process three more times and end up with four slices of french bread each with a pocket in the center.
Combine the brown sugar and pecans, mixing thoroughly by hand. In each of the pockets, place a layer of the brown sugar/pecan mix. Reserve 1/2 of the mix as you will need for the final layer.
Remove bananas from rum, place on a paper towel to absorb excess liquid.
In a separate baking dish, combine eggs, milk, vanilla, cinnamon and nutmeg and whisk until completely mixed.
Place the 2 tbsp. butter on a preheated 300 F griddle. Once the butter foams, dip each side of the bread into the egg mixture and place on griddle.
When the french toast is browned to your preference, approx 2 minutes each side, remove from griddle and plate 2 pieces per plate. Garnish with the remaining bananas, powdered sugar and top with whipped cream.
(I put the rum that was left over and mix it with maple syrup, some butter and warm it up in the microwave to pour over the French Toast.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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