Wednesday, October 20, 2010

Bananas Foster French Toast

What’s better than dessert for breakfast, especially when it involves bananas foster? How about Bananas Foster French toast? You will never make French toast with regular bread again. The croissants make all the difference – they’re fluffy, light and incredibly tasty. Delicious, sweet and easy, this is one breakfast recipe you won’t want to pass up.

Bananas Foster French Toast
Serves 8

4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
½ cup dark corn syrup
½ cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract (may substitute vanilla if you have kids)


In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. 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. Serve immediately.

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