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Category: French toast
Prep Time: Cook Time: Total Time:
4 eggs
1 cup heavy cream
1 tsp ground cinnamon
4 Tbsp (1/2 stick) butter
8 large croissants, sliced in half
1 cup maple syrup
1/2 cup dark corn syrup
1/2 cup packed brown sugar
6 ripe bananas, halved crosswise and then
lengthwise
1 cup chopped pecans
1 tsp rum extract
In a small bowl, whisk together the eggs, cream and cinnamon
Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl. Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned. Transfer them to a plate and cover with foil to keep warm. Repeat, using the remaining croissant halves and butter.
Add the maple syrup, corn syrup, and brown sugar to the skillet. Bring to a boil, stirring, over medium-high heat. Reduce the heat to medium-low and simmer for 2 minutes. Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute. Stir in the rum extract. Spoon the sauce over the croissants and serve immediately.
serves 4 to 6
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Bananas Foster French Toast
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Category: French toast
Prep Time: Cook Time: Total Time:
4 eggs
1 cup heavy cream
1 tsp ground cinnamon
4 Tbsp (1/2 stick) butter
8 large croissants, sliced in half
1 cup maple syrup
1/2 cup dark corn syrup
1/2 cup packed brown sugar
6 ripe bananas, halved crosswise and then
lengthwise
1 cup chopped pecans
1 tsp rum extract
In a small bowl, whisk together the eggs, cream and cinnamon
Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl. Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned. Transfer them to a plate and cover with foil to keep warm. Repeat, using the remaining croissant halves and butter.
Add the maple syrup, corn syrup, and brown sugar to the skillet. Bring to a boil, stirring, over medium-high heat. Reduce the heat to medium-low and simmer for 2 minutes. Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute. Stir in the rum extract. Spoon the sauce over the croissants and serve immediately.
serves 4 to 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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