Bananas Foster French Toast Food

BANANAS FOSTER FRENCH TOAST

Steps:

• Heat a skillet or griddle over medium heat.
• In a shallow dish, add the coconut milk, eggs, and vanilla. Whisk together.
• Soak a slice of the brioche bread in the egg mixture and flip, so both sides are soaked in the mixture.
• Once the griddle is hot, cook the bread until nicely browned on each side. Keep warm in the oven if needed while you repeat with the other slices of bread.
• To make the bananas foster, heat the butter and brown sugar over medium heat in a skillet. Mix to create a sauce. Add the bananas and let cook until slightly thickened and sticky.
• To assemble, slice each piece of brioche bread in half diagonally. Place 3 halves on each plate and top with the bananas foster mixture. Add freshly whipped cream, if desired. Serve and eat immediately.

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 375*, slice bread.
• For batter, whisk eggs, milk, sugar, vanilla and salt.
• Pour into a shallow dish-one that can hold 4 slices, like a casserole.
• Soak bread in batter 1-1 1/2 minutes.
• Then flip slices over and soak 1-1 1/2 minutes more.
• Now, heat an ovenproof skillet over medium heat
• Add oil to the skillet, then add the soaked bread slices.
• Saute on one side until golden brown (about 2-3 minutes).
• Flip the bread over, immediately transfer the skillet to the oven, and bake for 10 minutes.
• The toast will puff up-like a souffle.
• While the French toast is in the oven, make the quick Bananas Foster Syrup.
• Bananas Foster Syrup-----------------.
• In a large saute pan over medium heat, stir together butter, brown sugar, maple syrup, dark rum and cinnamon.
• When Mixture is Syrupy, toss fruit in syrup just till heated through, 1 minute.
• Spoon over French toast and garnish with pecans.

BANANAS FOSTER FRENCH TOAST

Steps:

• 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.
• 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.

BANANAS FOSTER FRENCH TOAST WITH WHIPPED CREAM CHEESE

Steps:

• For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.
• For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
• Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
• Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
• Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.
• For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
• Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.
• Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.

TEXAS FRENCH TOAST BANANAS FOSTER

Steps:

• Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed.
• Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat.
• In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm.
• Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce.

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:

• Heat heavy nonstick skillet on medium heat.
• Meanwhile, whisk eggs, sugar, cinnamon, vanilla and 1-1/2 cups milk in shallow dish until blended.
• Dip bread,1 slice at a time, into egg mixture, turning to evenly coat both sides of each bread slice with egg mixture. Add to skillet, in batches; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Stir in rum extract.
• Serve French toast slices topped with bananas, nuts and caramel sauce.