In honor of one of our favorite food cities, New Orleans, and because we’re feeling a little nostalgic today (it’s where we got engaged), we decided to whip up some divine Big Easy inspired comfort food on this sunny Sunday.
(A little late for brunch today, but hey, nevertheless… )
Let’s let loose on some Bananas Foster French Toast, shall we?
Mise en place.
For your French Toast:
- (1/2) loaf of Challah bread (hint: let your bread sit out overnight for french toast)
- (4) large eggs
- (1/4) cup of cream
- (1) and (1/2) teaspoons of cinnamon
- (1) tablespoon of sugar (to help carmelize)
- dash of nutmeg
1. Mix eggs, cream, cinnamon, sugar and nutmeg in a large bowl.
2. Slice your bread loaf into one and 1/2 inch slices.
3. Dip bread slices into egg mixture and coat thouroughly,
4. Put (1) tablespoon of butter in a large saute pan and turn on medium-low heat (4 on your stove dial).
5. Once pan heats (tempers) and butter is melted, add those scrumptious slices of of coated bread.
6. Sear each piece for 3 to 4 minutes or until browned on each side.
For the goodness, a.k.a. your bananas foster topping:
- (2) bananas, sliced into pieces
- (2) ounces of butter – approx. 1/2 stick
- (1/3) cup of brown sugar
- (1) teaspoon of vanilla
- hint of cinnamon
- (note: you can use 2 tablespoons of rum also… we’re just keeping it PG today)
1. On low heat, add your butter, vanilla and cinnamon to a medium sauce pot.
2. Let butter melt down then add brown sugar. Stir frequently until sugar dissolves.
3. Then, turn heat up slightly and add banannas. Stir frequently.
4. Mixture should take about 3 to 5 minutes to cook.
5. Once complete, plate your slices of french toast, add your topping and let loose…dig in!
Dig in! And don't forget your Vermont pure maple syrup...Divine.
Until we eat again,
A & H