Jane's Favorite Tested Recipes
09/22/2006
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Ft. Myers, Florida
French Toast with Bananas Foster Syrup
| 4 slices French bread, about 1" thick |
| 4 eggs |
| 1 ½ cups milk |
| 2 Tablespoons Sugar |
| 1 teaspoon vanilla |
| ½ teaspoon kosher salt |
| 1 Tablespoon vegetable oil |
Whisk together the eggs, milk, sugar, vanilla, and salt. Soak the bread for 1 ½ minutes per side. Sauté bread in vegetable oil in oven proof skillet until one side is golden brown (about 3 minutes). Flip the bread over and immediately put the skillet into a 375 oven and bake for 10 minutes. While it is in the oven, make the syrup.
Bananas Foster Syrup
In a large Windsor pot, stir together 3 tablespoons unsalted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon dark rum, and ¼ teaspoon cinnamon. When the mixture is "syrupy" add 1 ½ cups pineapple chunks and 1 ½ cups bananas sliced into ½" thick slices.
Toss fruit in syrup until just heated. Place the French toast on plates, spoon the mixture over it, and top with toasted pecans or walnuts.
NOTE: This is in the Jan /Feb 2001 issue of Cuisine. It is as stated for two people. The soaking mixture could handle 8-10 pieces of bread, easily. I used six and still had plenty. The Bananas Foster recipe made a HUGE amount and next time I will halve both for the two of us. Also, use a non-stick skillet to do this. I did use the oil but the bread stuck to the bottom of the skillet when I turned it. It was still very good, just not pretty and brown!