Paula Deen: Bananas Foster French Toast |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I'm not a banana fan, but I got a bunch of bananas practically free and needed to use them. For someone who loves sweets for breakfast, this is heaven. I used regular bread in place of the croissants and cashews instead of pecans. I found a teaspoon of butter was plenty, and only coated the pan at the beginning. Personally, the french toast was great, but I could skip the rest. For sweet lovers, this would be a great brunch recipe for guests. Ingredients:
4 eggs |
1 cup heavy cream |
1 teaspoon ground cinnamon |
4 tablespoons butter |
8 large croissants, sliced in half |
1 cup maple syrup |
1/2 cup dark corn syrup |
1/2 cup brown sugar, packed |
6 bananas, ripe halved crosswise and lengthwise |
1 cup pecans, chopped |
1 teaspoon rum extract |
Directions:
1. In a small bowl, whisk together the eggs, cream, and cinnamon.
2. Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
3. Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl.
4. Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned.
5. Transfer them to a plate and cover with foil to keep warm. Repeat, using remaining croissant halves and butter.
6. Add the maple syrup, corn syrup, and brown sugar to the skillet.
7. Bring to a boil, stirring, over medium-high heat.
8. Reduce the heat to medium-low and simmer for 2 minutes.
9. Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute.
10. Stir in the rum extract.
11. Spoon the sauce over the croissants and serve immediately.
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