Prep 10 mins
Cook 15 mins
This is a recipe I found in Cusine Magazine. Decadent Banana's Foster for breakfast? Go for it!
- 4 slices soft French bread, cut 1/4 ' thick
- 4 eggs
- 1 1⁄2 cups milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon kosher salt
- 1 tablespoon vegetable oil
Bananas Foster Syrup
- 3 tablespoons unsalted butter
- 1⁄2 cup brown sugar
- 1⁄2 cup maple syrup
- 1 tablespoon dark rum
- 1⁄4 teaspoon cinnamon
- 1 1⁄2 cups bananas, cut into 1/2 inch thick slices
- 1 1⁄2 cups pineapple chunks
- 1 tablespoon toasted, chopped pecans
- 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.
OMG, WOW!!! This was incredible. EASY and DELICIOUS! DH doesn't like rum so I didn't add any and it still tasted GREAT!!! I had some Syrup leftover and saved it for an ice cream sundae later that day. That was GREAT too! I did burn my toast a bit while frying it, but that didn't matter, it was still AMAZING! The Pineapple gave the syrup a wonderful flavor and a different twist to ordinary french toast. You must try this recipe. Enjoy everyone!
Pretty good. Similar to something I had in Key west.
I have made this several times a while ago but lost the Cuisine magazine it was in. Thanks for posting it. It is almost like a souffle, a little crispy on the outside with a wonderful custardy center and the bananas foster syrup is wonderful.