Bananas Foster French Toast Authentic Food

EASY BANANAS FOSTER FRENCH TOAST

Steps:

• Melt a few Tablespoons of the butter in a large skillet over medium-heat.
• In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined.
• Add in the cinnamon, nutmeg, and both sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla extract, and rum.
• Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
• Place brioche slices into skillet and cook until the undersides are golden brown, about 2 to 3 minutes.
• Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
• Continue with all french toast, adding more butter to the pan as needed.
• In a large skillet over medium-low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
• Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and bananas and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Cook for 1 minute. Then remove from heat and stir in the vanilla and rum.
• Pour on top of the french toast and serve at once!

BANANAS FOSTER BAKED FRENCH TOAST

Steps:

• Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.
• Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.
• Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.
• Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 350°. Arrange bananas in a greased 13x9-in. baking dish. In a small saucepan, melt butter over medium heat; remove from heat. Stir in brown sugar and extract; spoon evenly over bananas., In a shallow bowl, whisk eggs, milk, cinnamon and vanilla until blended. Dip both sides of bread in egg mixture. Arrange over bananas. Pour remaining egg mixture over top., Bake 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with whipped cream.

BANANAS FOSTER

Steps:

• Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
• Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
• Serve warm banana pieces and sauce over vanilla ice cream.

BANANAS FOSTER FRENCH TOAST

Steps:

• Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.
• Heat oven to 350°F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.
• Meanwhile, in medium microwavable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.
• Sprinkle banana slices and pecans evenly over bread; drizzle with 1 cup of the warmed syrup mixture. Serve immediately with remaining syrup.

BANANAS FOSTER FRENCH TOAST *AUTHENTIC*

Steps:

• Combine the eggs, milk and 1/2 teaspoon cinnamon in a bowl and whisk together until well incorporated. Set aside.
• Heat the pan you will be using to make the french toast over Med-Low flame.
• Combine the butter, sugar, and 1/2 teaspoon cinnamon in a separate flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
• Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
• Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
• Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
• When the flames subside, remove from heat.
• Coat the French Toast pan with about 2 TBSP of oil or butter.
• Generously dip both sided of the French bread in the egg mixture, allowing the bread to soak up and much liquid as possible.
• Place in the skillet with hot oil or butter and cook until browned on both sides, flipping half-way through.
• Repeat this process for all of the French Bread. You can cook as many pieces at a time as will fit in your pan.
• To serve, place two slices of french toast on a plate. Lift the bananas out of the pan and place four pieces over each portion of French Toast. Generously spoon warm sauce over the top of the French toast and serve immediately. Sprinkle with Confectioners Sugar, if desired.