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!
Excellent! A great special occasion breakfast. I was curious to see how off the original recipe was for the bananas foster mix. It called for 4 cups of brown sugar....so I started with 1/4 c. brown sugar thinking it may have been a typo rather than a mistake with the serving size reductions. So I mixed together the cream cheese, 2 bananas, vanilla extract and 1/4 cup brown sugar and took a taste taste and the 1/4 cup brown sugar was perfect (and reduces calories). For the batter I used 2% milk in place of the half-and-half and only added 1 T brown sugar. During assembly & cooking, I did have trouble with the filling (bananas foster mix) leaking out the sides. Next time I will refrigerate the filling to firm it up a bit before spreading onto the bread. The bananas foster sauce makes this breakfast very decadent but if your in a hurry, maple syrup would also compliment the filling nicely. Thank you for posting this wonderful recipe. We will be making again. Made for Every Day is a Holiday tag.
Fabulous! Definitely not for dieters. Guy states that this was taken from a large resteraunt batch. His reduced-down-to-family-size version calls for 4 cups of brown sugar and 2 Tbsp of vanilla extract in the banana foster mix... WOW! Definitely a mistake there! No worries to you though, we're sure the adjustments we made for the mix portion (that Marra changed on the recipe) will work fine. For the batter, we used 3 eggs, just 1/2 cup half-and-half and omitted the sugar (this recipe is plenty sweet). For the sauce, we cut the amount in half and there was still plenty. We used 2 sticks of butter, 1/4 cup brown sugar, 2 tbsp rum, and 1/4 cup heavy cream. For the bread, we used soft Italian hoagie rolls and one was plenty per person. During cooking (which I used butter rather than oil for the pan), I sprinkled cinnamon over the toast and used the spatula to press the bread down. The only thing off on this recipe was the amounts. The flavor is to die for! Thanks for sharing the recipe. :)