Prep 10 mins
Cook 10 mins
What a splurge, by Paula Deen of course!
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 8 tablespoons butter, divided
- 8 large croissants, halved
- 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
- 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.
I used the topping from this recipe with Caramel French Toast as I didn't have any croissants. The bananas were good though very sweet, using a little cream to cut the sugar, as I've found in other recipes similar to this, might help as it was a little cloying. Also, the syrup set up and got very thick so I added a little butter at the end, and used real dark rum in place of the extract. I served this with Very Easy Creme Fraiche, the tang made a nice contrast to all the sugar. Thanks for sharing your recipe cookiedog. Made for ZWT 5 for the Cooks With Dirty Faces.
I watched Paula make this yesterday and I was in like Flint! It did not disappoint, we all loved it. I did have to switch the pecans to almonds due to my pecan allergy but they tasted fantastic. I also used vanilla to replace the run which was also nice. I would def. try the rum if I had some on hand. It would be great served with a meat side such as bacon, ham or sausage. I can see this on my Christmas brunch table. Yummm. So glad to find it here. I knew it would be!
My oh My oh my!!!!! This was absolutely to-die-for! I picked up monster croissants from the grocery bakery. The only changes I made were to use Splenda Brown Sugar Blend instead of straight brown sugar, and eliminated the pecans for the men in the house. OH! One more substitution! I didn't have extract on hand so instead used 1/4 c. dark Jamaican rum and lit it to burn off the alcohol a bit. Showy, tasty and ooooh soooo good! This will definitely be made again when I want to impress the eaters! Thanks!