I couldn’t be more excited that spring is basically here! Now I don’t know where you live in the country and what spring’s arrival means for you, but here in the Chicagoland area it means that we have now had a few days in a row of 40-50 degree weather and the snow is finally melting. In fact today it is RAINING!! Now normally on a rainy day I do not get excited, but people, raining means it is NOT snowing, and after a winter where we had 70+ inches of snow; I am ecstatic!!
So, since I am in spring dreaming mode, my cooking and baking tastes have changed as well. I am ready for some yummy FRUIT in my culinary creations. Are you with me??
So, with that in mind, over the next several days, we will be embarking on a “Fruit-a-Palooza” cooking and baking adventure!! These are going to be great recipes to help us transition into the sunny, warm, long days of spring and summer ahead. Some of these recipes will be perfect for an Easter brunch! You can expect to see several recipes with oranges, berries, and…..bananas!!
Which leads me to the first recipe in our “Fruit-a-Palooza” series: Bananas Foster French Toast!! I might have mentioned before on the site that I love making breakfast creations. There is just something about breakfast that makes it ok to have something sweet and dessert-ish for a meal!! What’s not to love!! And when you add a sweet,delicious fruit to the equation, like bananas, it really makes the breakfast special.
This French Toast is a spin off of the popular dessert, Bananas Foster. It is perfect as a french toast topping because it is sweet and syrupy and fun to make.
For the toast itself, I like to use a hearty bread like Challah. Trust me here and don’t just use your regular sliced white or wheat bread. The Bananas Foster itself is easy and simple to make. You essentially just take a skillet pan and combine a couple types of syrup, browned sugar, pecans and sliced bananas over medium heat.
Once the mixture gets bubbly, the real fun begins! At this point you will pour some dark rum over the mixture (I used Meyers) and light it on fire!! It only burns for about 45 seconds while the alcohol burns off, but there is something fun about setting a pan on fire……oh, don’t be afraid!! Just go ahead and do it!!! (-just be careful! )
This French Toast turned out amazingly delicious. In fact, I may or may not have eaten this very serving for dinner last night 😉 And because this is such a fun, decadent breakfast treat, I think this would be a perfect dish to treat your guests for Easter Brunch!!
For a fabulous weekend breakfast treat, a perfect Easter brunch, or an unusually decadent dinner treat, this Bananas Foster French Toast is sure to satisfy your fruit and sweet cravings! Join us again for the next recipe in our “Fruit-a-Palooza” series!! 🙂
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- 6 slices of Challah Bread (1 inch thick)
- 4 large eggs
- 1 cup of milk
- 1 t. vanilla
- 1/2 t. cinnamon
- 1/4 t. nutmeg
- 1/2 c. dark brown corn syrup (I used Karo)
- 1/2 c. dark brown sugar
- 1/4 c. real maple syrup
- 3 large ripe bananas, sliced
- 1/4 c. dark rum (I used Meyers)
- 1/2 c. pecans
- In a medium bowl, combine the eggs, milk, vanilla, cinnamon, and nutmeg and dip challah bread into the mixture, one slice at a time, making sure to coat each side of the bread. (Don't allow the bread to sit too long in the mixture or it will get heavy and break apart.) Once all bread is coated, heat a large skillet to medium heat. (Optional: You can use a couple tablespoons of oil in the pan. I do because I like my bread to get a crispy texture)
- Sear each slice of french toast on the pan for at least a minute or so on each side so that the bread develops a slight char on each side. Repeat for all slices and put the french toast aside.
- For the bananas foster, in a medium skillet, combine the corn syrup, brown sugar, and maple syrup over medium heat, stirring until bubbly. Carefully fold in the bananas and reduce the heat to low, stirring for another minute. Carefully pour the rum over the top of the mixture and light it on fire! (This is the fun part!!) The mixture will burn for about 45 seconds until the alcohol is burned off. When the flame is gone, stir the mixture for another minute, and then stir in the pecans.
- Turn off the heat and after arranging the french toast on a plate, spoon the banana mixture over the top of the toast. Serve immediately.
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