EASY BANANAS FOSTER FRENCH TOAST
This Easy Bananas Foster French Toast is one of our favorite breakfast recipes! Crispy slices of buttery brioche are topped with a delicious homemade bananas foster sauce made from dark rum, butter, brown sugar, heavy cream, and crunchy pecans. Delicious on it's on, but devilishly good with whipped cream or vanilla ice cream!
Provided by Ashley Manila
Time 40m
Number Of Ingredients 20
Steps:
- Melt a few Tablespoons of the butter in a large skillet over medium-heat.
- In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined.
- Add in the cinnamon, nutmeg, and both sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla extract, and rum.
- Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
- Place brioche slices into skillet and cook until the undersides are golden brown, about 2 to 3 minutes.
- Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
- Continue with all french toast, adding more butter to the pan as needed.
- In a large skillet over medium-low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
- Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and bananas and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Cook for 1 minute. Then remove from heat and stir in the vanilla and rum.
- Pour on top of the french toast and serve at once!
TEXAS FRENCH TOAST BANANAS FOSTER
Steps:
- Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed.
- Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat.
- In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm.
- Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce.
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.
SPICE RUM BANANA STUFFED FRENCH TOAST WITH MANGO MAPLE SYRUP
Provided by Food Network
Yield 1-2 servings
Number Of Ingredients 15
Steps:
- For banana mixture
- In 8" skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Original Soft Spread. Add 3/4 of banana, peanut butter, rum, sugar and pinch of salt. You will get flames so be careful in handling your skillet. Bring to boil, breaking down the bananas using a wooden fork or spoon. Using same spoon, stir until bananas have cooked down and rum has infused. You want to end up with a semi-thick mixture with some chunkiness in the bananas. Set aside and cool.
- For toast
- Whisk eggs in medium bowl. Add milk, nutmeg, cinnamon and vanilla extract. Combine well. Drench each slice of bread until fully covered in egg mixture. Using stovetop grill pan, melt remaining 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread and grill one slice of bread. Top first slice with banana mixture, the cover with the second slice of bread and press down using a spatula. Cook on each side until bread is golden brown and egg is cooked through, approximately 4-5 minutes on each side. Lastly, cook remaining bananas in same grill pan for 2-3 minutes.
- For syrup topping
- In small bowl mash mango using fork until broken down but still a bit chunky. Stir in maple syrup until both are well combined. You may add a pinch of cinnamon or nutmeg here.
- To plate
- Slice French toast diagonally. Pour mango syrup, top with remaining bananas and dust with confectioner's sugar and a dash more cinnamon.
- Nutrition Information Per Serving
- Calories 490, Calories From Fat 160, Saturated Fat 5g, Trans Fat 0g, Total Fat 18g, Cholesterol 320mg, Sodium 470mg, Total Carbohydrates 54g, Sugars 32g, Dietary Fiber 5g, Protein 16g, Vitamin A 25%, Vitamin C 20%, Calcium 15%, Iron 15%
BANANA FRENCH TOAST
Why wait for the weekend to enjoy French toast when you can whip up this irresistible banana enriched breakfast in practically no time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
- Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
- Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve.
FRENCH TOAST WITH RUM BANANAS
This recipe comes from Dave Lieberman from the Food Network. Dave says, "The process for making French toast couldn't be simpler - what's going to take yours to the next level is the kind of bread you use. You want to use a bread that's absorbent and airy, but also rich and flavorful at the same time. That's why I like to use fluffy egg breads like challah and brioche, but any fluffy, tasty bread should work well. I like my French toast slices thick, but not too thick or else the middle of the toast won't cook through without the outside getting dry and overdone. You'll run into that same problem if you try to cook your French toast too quickly over high heat. Remember, when your heat's low and you cook slow, you'll get fluffy, moist and perfectly done French toast every time. Spoon on some of the toppings listed below and y'all will be in heaven."
Provided by Juenessa
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the french toast:.
- Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended.
- Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
- Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
- Heat the butter in a large nonstick skillet over medium-low heat.
- When it starts to bubble, lay the soaked bread in the pan.
- Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes.
- Serve warm with the Orange-Rum Bananas.
- Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches.
- Before you start your first batch, preheat your oven to 200 degrees F (or "Warm").
- Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
- To make the orange rum bananas:.
- Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted.
- Add the bananas.
- Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently.
- Cook until the bananas are softened, about 4 minutes.
Nutrition Facts : Calories 586.9, Fat 20.9, SaturatedFat 10.3, Cholesterol 246.3, Sodium 776.6, Carbohydrate 79.6, Fiber 4.8, Sugar 19.1, Protein 17
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