Bananas Foster French Toast |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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What a splurge, by Paula Deen of course! Ingredients:
4 large eggs |
1 cup heavy cream |
1 teaspoon ground cinnamon |
8 tablespoons butter, divided |
8 large croissants, halved |
1/2 cup dark corn syrup |
1/2 cup firmly packed brown sugar |
1 cup maple syrup |
1 cup chopped pecans |
6 ripe bananas, halved crosswise and lengthwise |
1 teaspoon rum extract |
Directions:
1. 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.
2. 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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