Cinnamon French Toast With Rum Bananas
"This is a special French toast, pleasing any breakfast lover. Thick country style bread slices are used, however, brioche and challah work, as well. The bread is dipped in an egg mixture that includes, cinnamon, nutmeg, and cream but what transports this French Toast into Heavenly territory, is rum flambéed bananas and homemade caramel sauce. Source: Chef Bill Poirier"
Original is 4 servings
Ingredients
- FOR CARAMEL SAUCE
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- FOR FRENCH TOAST
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Nutritional
- Serving Size: 1 (704.4 g)
- Calories 1554.8
- Total Fat - 63.6 g
- Saturated Fat - 37.8 g
- Cholesterol - 338.4 mg
- Sodium - 600.4 mg
- Total Carbohydrate - 241 g
- Dietary Fiber - 7.6 g
- Sugars - 186.8 g
- Protein - 16.5 g
- Calcium - 311.5 mg
- Iron - 3.5 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.4 mg
Step by Step Method
For the caramel sauce:
Step 1
In 2-quart saucepan add sugar, water, and cream of tartar. Brush the sides of the pot with water to prevent crystallizing. Heat the mixture, stirring, until golden caramel.
Step 2
Remove from heat and slowly whisk in heavy cream. (Caution: the cream will produce steam) . Reserve warm sauce.
For the French toast:
Step 3
In a bowl mix together the cream, eggs, sugar, vanilla extract, nutmeg and cinnamon. Dip each slice of bread in the mixture and set aside.
Step 4
Heat a sauté (skillet) pan over medium heat. Melt half of the butter and cook the bread on each side until golden. Keep warm in a warm 250ish degree (F) oven.
Step 5
Add the remaining butter to the pan and brown the bananas on each side. Add the rum and flambé (with pan lid handy, use a long lighter to light the rum and shake the pan over the stove to distribute the flames. Allow to die down, or cover with lid.)
Step 6
Add the reserved caramel sauce and bring to a simmer.
Step 7
Spoon bananas and sauce over warm French toast. Garnish with confectioner’s sugar and mint.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When picking the bread, choose a thick slice that will hold up to the egg mixture.
- Look for ripe, but firm bananas for the best flavor.
- Substitute almond milk for light cream. This substitution will make the French toast lighter and lower in fat.
- Substitute maple syrup for caramel sauce. This substitution will make the French toast sweeter and reduce the amount of sugar in the recipe.
Coconut French Toast Replace the cinnamon in the egg mixture with 1/4 teaspoon of coconut extract. Replace the rum with coconut rum. Top the French toast with toasted coconut flakes and serve with a drizzle of honey.
Bacon and Avocado Salad: This fresh and flavorful salad is the perfect accompaniment to the sweet and savory Cinnamon French Toast With Rum Bananas. The salty bacon, creamy avocado, and crisp lettuce are a great contrast to the French toast, and the addition of tomatoes and onions add a bright and colorful touch.
Grilled Peach and Prosciutto Skewers: These sweet and savory skewers are a delicious addition to the Cinnamon French Toast With Rum Bananas. The grilled peaches add a touch of sweetness to the salty prosciutto, and the combination of flavors is sure to tantalize your taste buds. Plus, the skewers are easy to assemble and make a great presentation.
FAQ
Q: Can I use regular white bread for this recipe?
A: Yes, you can use regular white bread for this recipe. However, it is best to use a thicker bread such as country style, brioche, or challah for the best results.
Q: What is the best way to store this recipe?
A: This recipe should be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the dish tightly in plastic wrap and freeze for up to 3 months.
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Fun facts:
The word "flambé" is derived from the French verb "flamber" which means "to flame". The technique of flambéing was popularized by French chef Auguste Escoffier in the late 19th century.
The combination of rum and bananas is believed to have been popularized by American singer and actor, Jimmy Buffett. In his song "Fruitcakes", he sings "Bananarama with a little bit of rum".