Ingredients
- FOR CARAMEL SAUCE
- 3 cups sugar
- 1 cup water
- 1/2 teaspoon cream of tartar
- 1 1/2 cups heavy whipping cream
- FOR FRENCH TOAST
- 1 1/2 cups light cream
- 3 large eggs
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 8 slices (1/2 pound) bread (1/2-inch slices of country bread, brioche or challah, weight is a guesstimate)
- 8 tablespoons butter
- 4 bananas, whole (split lengthwise)
- 1/2 cup rum (dark)
- Caramel sauce (provided in recipe)
- Confectioner’s sugar, for garnish, to taste
- Mint, for garnish
How to Make
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For the caramel sauce:
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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.
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Step 2: Remove from heat and slowly whisk in heavy cream. (Caution: the cream will produce steam) . Reserve warm sauce.
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For the French toast:
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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.
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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.
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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.)
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Step 6: Add the reserved caramel sauce and bring to a simmer.
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Step 7: Spoon bananas and sauce over warm French toast. Garnish with confectioner’s sugar and mint.
We hope you enjoy this recipe!
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