Paula Deen Bananas Foster French Toast Food

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.

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 CASSEROLE

Steps:

• Using a small sauce pan, melt butter. Add brown sugar and salt. Stirring until sauce starts to bubble lightly. Remove from heat and add rum and liqueur. Set aside.
• Mix together milk, eggs, vanilla, almond extract, salt, cinnamon & sugar.
• Butter a 13 x 9 baking dish, layer the sliced banana's and drizzle with sauce. Layer half of the bread, all of the chocolate morsels and top with remaining bread. Pour egg mixture over bread. Cover with plastic wrap and gently press down on the top to make sure the bread gets to adsorb the egg mixture. Place in the refrigerator overnight.
• Let stand at room temperature 30 mins prior to baking. Preheat oven to 350°F and bake 45-60 minutes Allow to cool for 5 mins before serving.

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.

PAULA DEAN'S BAKED FRENCH TOAST CASSEROLE

Steps:

• Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
• In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.
• Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F.
• Combine all ingredients for the Praline Topping in a medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.
• Serve with maple syrup.