French Toast Foster 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 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.

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.

SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST

Steps:

• Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
• Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
• In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
• Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.

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.

PAULA DEEN: BANANAS FOSTER FRENCH TOAST

Steps:

• In a small bowl, whisk together the eggs, cream, and cinnamon.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
• Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl.
• Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned.
• Transfer them to a plate and cover with foil to keep warm. Repeat, using remaining croissant halves and butter.
• Add the maple syrup, corn syrup, and brown sugar to the skillet.
• Bring to a boil, stirring, over medium-high heat.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute.
• Stir in the rum extract.
• Spoon the sauce over the croissants and serve immediately.

SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST

Steps:

• Bananas foster mix: Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
• Batter: Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
• Sauce: In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
• Assembly: Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.

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

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.