French Toast With Brown Sugar Banana Syrup Recipes
FRENCH TOAST WITH RUM BANANAS
Treat your guests or family to a SPECIAL BREAKFAST! Very easy to prepare. The combination of the ingredients are a plus to this entree. If you are cooking for a large crowd, keep cooked toast in a warm oven and top with bananas just before serving. Use firm, but not overripe bananas.
Provided by Seasoned Cook
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For French Toast:.
- In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
- Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
- Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
- For Rum Bananas:.
- Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
- Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.
BANANA BOURBON FRENCH TOAST
This is very rich and delicious and is perfect for impressing your company. I love it, but usually scale it down quite a bit since it's just me. It's in my B&B arsenal.
Provided by Redneck Epicurean
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make sauce: In a small pan, melt butter and brown sugar over medium heat; carefully add bananas and simmer for 2 minutes. Remove from stove and add bourbon; return to flame and continue simmering an additional 2 minutes. Cover and keep warm until ready to use.
- To make batter: In a large bowl, whisk eggs and salt. Add vanilla. Pour in cream, continuing to whisk until well blended.
- Melt 1 to 2 tablespoons butter in a large frying pan over medium-high heat. Dip each bread slice in batter and cook each side until golden brown. Repeat with remaining bread slices.
- Transfer 2 bread slices to individual plates and top with banana slices and sauce. Serve with maple syrup or powdered sugar.
FRENCH TOAST WITH BROWN SUGAR
It's a delicious, fast breakfast pleaser for company. You don't even need maple syrup for it because it's so sweet and moist. My mother made this with my aunt for Christmas and its a fav for us all.
Provided by Johnna Seaward
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix together all the ingredients-make sure the brown sugar is dissolved.
- Pour into a deep baking pan and soak the pieces of bread (you can soak them overnight if you want) with a large spatula. Take pieces of bread out and put on a baking sheet and then you can pour the excess batter over the bread again.
- Cook for 6-8 minutes, then flip each piece of bread over and cook for about 6-8 minutes more.
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4.9/5 (23)Total Time 1 hr 25 minsCategory Breakfast, DessertCalories 337 per serving
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- In a skillet set over medium heat, melt 6 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. If there are lumps in your sugar you might need to use a whisk. Once the mixture is smooth, remove from the heat and carefully stir in the bananas. Set aside and cool to room temperature while you prepare the French toast.
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- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, caramel sauce, whipped cream and/or chopped nuts. Leftovers can be refrigerated.
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