Prep 25 mins
Cook 15 mins
YUMMMY! featured on Guy's diner's drive-ins and dives, a decadent and delicious french toast from Surrey's cafe in New Orleans..the right city for a bananas foster recipe! I edited the recipe to take into account 2blue's suggestions
Bananas Foster Mix
- 3 bananas
- 1 cup dark brown sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
French Toast Batter
- 2 -3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 cup half-and-half
Bananas Foster Sauce
- 1 lb butter
- 3 ounces dark brown sugar
- 1⁄2 tablespoon vanilla extract
- 1⁄4 cup rum
- 2 ounces heavy cream
- 1 loaf French bread, cut in 4 pieces
- powdered sugar, for garnish
- Bananas foster mix: Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
- Batter: Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
- Sauce: In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
- Assembly: Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.
OMG is this ever rich but oh so yummy!!! I made this for one serving, and as 2Bleu did, worked with the amounts for one serving. I looked at the amounts that are posted on the food network and they are definitely wrong. I used 1/2 banana, 2 tbsp of splenda brown sugar, 2 1/2 oz of cream cheese and 1/4 tsp vanilla for the filling. I used 1 egg, 1/4 tsp vanilla, no sugar and 1/4 cup half and half. For the sauce I used 1 1/2 tbsp butter, 2 tbsp brown sugar, splash of vanilla, 2 tbsp rum, 1/4 ounce half and half and I added 1/8 tsp of cinnamon and the remainder of my banana. The filling was enough for at least 2 servings and more likely 3, the amount of batter was also enough for 2-3 and the sauce was perfect amount for one serving. I used two large slices of white bread and just spread the cream cheese mixture on each slice and topped it with banana slices, then fried it in butter and after toasting it, I cut it into 3 pieces. I could only eat 1/2 of mine as it is very rich and filling, but so worth it. Made for 123 Tag!!
For the most part I followed 2Bleu's suggestions on the ingredient amount, omitting some of the sugar, etc, though I did use a rum extract instead of the real stuff! Then, in the end, I used a nutty whole grain bread instead of the French bread (does that make it NOT French toast, I wonder), & the end result was a wonderfully flavorful breakfast, whatever it should be called! Thanks for posting your recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]
Oh. My. Goodness. This is....indescribably good. Such a wonderful guilty pleasure treat. I made the toast using King's Hawaiian bread, but otherwise followed the recipe. That sauce totally made this for me!