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Category: French Toast
Prep Time: Cook Time: Total Time:
6 large eggs
1 cup half & half
2 tablespoons banana liqueur (I suggest Creme de Banana---may substitute 1 teaspoon banana extract)
1 loaf (approximately 14 ounces, equaling 12-15 one-inch slices) dense bread (I used Ciabatta---may substitute Italian, French, or Challah if desired)
4 tablespoons butter (plus more for cooking toast)
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
4 tablespoons banana liqueur (such as Creme de Banana)
2 tablespoons dark rum
2-3 large ripe bananas (peeled, cut in half, and sliced lengthwise in 2-4 slices)
2 tablespoons butter
In an extra large bowl, whisk eggs, half & half, and 2 tablespoons banana liqueur together until thoroughly combined. One at a time add bread slices, flipping each side to coat, and allow to soak in egg mixture for about 15 minutes.
While the bread is soaking, melt 4 tablespoons butter and light brown sugar together over low heat. Add ground cinnamon; pour in banana liqueur and rum. Simmer and stir for 1 minute. Remove sauce from heat and set aside.
In a buttered skillet over medium heat (allow approximately 1 tablespoon of butter per 2 slices of bread), cook soaked (and drained) bread slices until golden brown (approximately 8-10 minutes), then carefully flip and continue cooking on second side until toast is golden brown (about 5 additional minutes). If necessary, place cooked French toast slices in a preheated oven at 200 degrees F to keep warm while cooking the rest of the bread.
Just before toast is done, melt 2 tablespoons of butter in a small skillet and add banana slices. Saute over low heat until bananas are tender and starting to brown. Pour a generous tablespoon of prepared sauce over bananas and remove from heat.
To serve, place 2-3 slices cooked French toast on each serving plate, top with 1-2 slices of banana per piece, then top all with prepared sauce. Serve warm.
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BANANAS FOSTER FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
6 large eggs
1 cup half & half
2 tablespoons banana liqueur (I suggest Creme de Banana---may substitute 1 teaspoon banana extract)
1 loaf (approximately 14 ounces, equaling 12-15 one-inch slices) dense bread (I used Ciabatta---may substitute Italian, French, or Challah if desired)
4 tablespoons butter (plus more for cooking toast)
1/2 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
4 tablespoons banana liqueur (such as Creme de Banana)
2 tablespoons dark rum
2-3 large ripe bananas (peeled, cut in half, and sliced lengthwise in 2-4 slices)
2 tablespoons butter
In an extra large bowl, whisk eggs, half & half, and 2 tablespoons banana liqueur together until thoroughly combined. One at a time add bread slices, flipping each side to coat, and allow to soak in egg mixture for about 15 minutes.
While the bread is soaking, melt 4 tablespoons butter and light brown sugar together over low heat. Add ground cinnamon; pour in banana liqueur and rum. Simmer and stir for 1 minute. Remove sauce from heat and set aside.
In a buttered skillet over medium heat (allow approximately 1 tablespoon of butter per 2 slices of bread), cook soaked (and drained) bread slices until golden brown (approximately 8-10 minutes), then carefully flip and continue cooking on second side until toast is golden brown (about 5 additional minutes). If necessary, place cooked French toast slices in a preheated oven at 200 degrees F to keep warm while cooking the rest of the bread.
Just before toast is done, melt 2 tablespoons of butter in a small skillet and add banana slices. Saute over low heat until bananas are tender and starting to brown. Pour a generous tablespoon of prepared sauce over bananas and remove from heat.
To serve, place 2-3 slices cooked French toast on each serving plate, top with 1-2 slices of banana per piece, then top all with prepared sauce. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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