Bananas Foster French Toast
Servings
4
servingsTotal Time
30
minutesIngredients
Challah Loaf, sliced into 8, 1 1/2”-2” thick pieces
4 tbsp butter
- Whipped Cream
1/4 cup powdered sugar
1 cup heavy cream
1/2 tsp vanilla extract
- Bananas Foster
4 tbsp butter, divided
1/2 cup dark brown sugar
1/2 tsp ground cinnamon
2 barely ripe bananas, sliced at a diagonal
3-4 tablespoons dark rum
- Custard
1 cup heavy cream
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract
Directions
- In a small bowl, combine the ingredients for the whipped cream and mix with a hand mixer until you reach firm peaks. Place in the fridge until you are ready to use.
- To make the bananas foster, add butter, brown sugar, and cinnamon to a large pan. Divide the butter into even sections so the butter melts evenly. Place the pan over a medium-high heat. Continuously stir, until the butter is melted and the mixture is bubbly.
- Add the sliced bananas. Gently coat the bananas in the syrupy mixture. Cook until the bananas become tender, about 4 minutes.
- Turn off the heat, then pour in the rum.
- Using a lighter, carefully ignite the rum, swirling the pan until the flames have died out.
- Turn back on the heat to medium-high, and let the mixture bubble for about 1-2 minutes.
- Remove from the heat and set aside, while you make the custard for the French toast.
- Combine all of the ingredients for the custard and whisk until well combined.
- Heat a large pan over medium heat and add 1 tbsp of butter. Dip the sliced challah into the custard and immediately place it in the hot pan. Cook each slice for 2-3 minutes on each side or until browned. Repeat with the remaining challah, adding more butter to the pan as needed.
- Plate the French toast and top with the bananas foster and whipped cream.