Classic French Toast with a twist topped with sautéed bananas, pecans and a splash of rum. Inspired by the delicious dessert Bananas Foster, this recipe is sure to please. I made this amazing French toast for Father’s Day this year and knew that I had to share it on my blog. My parents raved about this recipe for weeks! Give this popular New Orleans brunch dish a try-you won’t be disappointed.
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 slices 3/4 inch thick challah bread
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract
Preheat oven to 300 degrees F. Place the slices of bread on a wire rack set in a rimmed baking sheet. Bake 16 minutes, flipping halfway through cooking, until almost dry throughout. Remove and let cool 5 minutes. Reduce oven temperature to 200 degrees.
In a large bowl, whisk together eggs, cream, and cinnamon and place in a 9 X13 inch baking dish.
Soak bread in milk mixture until saturated but not falling apart, about 20 seconds each side. Using a slotted spatula pick up one slice at a time allowing excess to drip off. Place soaked bread on a baking sheet or platter.
Preheat electric griddle to 350 degrees F. Spray griddle with non-stick cooking spray or melt some butter on the griddle. Use a slotted spatula to transfer slices of bread to the griddle. Cook until golden brown, 3 to 4 minutes. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. Transfer to a baking sheet and place in warmed oven. Repeat using the remaining bread.
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.
Source: adapted from Paula Dean