bananas foster french toast.
makes 8-10 slices
suggested equipment: electric hand mixer (if making whipped cream)
3 eggs
3/4 cup heavy cream, plus extra for whipped cream
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 teaspoon rum extract
a pinch of salt
4 tablespoons butter, sliced into single tablespoons
another 4 tablespoons for the bananas
1 brioche loaf
2-3 bananas (yellow, but not overripe), halved length-wise
3/4 cups brown sugar
walnuts, for serving
for whipped cream:
1/2 cup heavy cream
1 tablespoon sugar
pinch of cinnamon
In a large bowl, mix together eggs, heavy cream, vanilla, cinnamon, rum extract, and salt. Melt one tablespoon of butter in a skillet over medium-high heat. Once the pan is hot and the butter is melted, working in batches, take a slice of brioche and lightly coat each side with the egg mixture.
THE KEY to not getting eggy and soggy French toast. I do not leave the brioche to “soak” in the mixture. I dip it in, saturate it, and then bring it directly to the hot pan. Your brioche should not just be sitting in the egg mixture. In fact, it shouldn’t each touch the egg mixture until it’s ready to go into the pan.
Now, let’s caramelize some bananas: in a separate skillet on low-medium heat, melt a half of stick of butter. then add sugar and stir with butter. Add the bananas halves and, as the sugar starts to melt, spoon the sugar mixture over bananas to fully coat them. Don’t burn the sugar my friends – stay on low-medium heat until the sugar is melted and caramelized and the bananas are warm.
If you are extra like me, then we’re making a super quick whipped cream: in a bowl, mix together 1/2 cup heavy cream, 1 tablespoon of sugar, and a pinch of cinnamon for several minutes until thickened.
Stack your french toast and top with the caramelized bananas + whipped cream + walnuts – brunch is served
