Thursday, November 26, 2009

In Honor of a New Orleans Tradition ...

So, this morning instead of Creme Brulee French Toast ... a little bit of a deviation ... Bananas Foster French Toast in honor of the place where bananas foster was developed ... Brennans in New Orleans, LA ... now that's a New Orleans Tradition ... the recipe ... thanx Paula Dean :D


* 4 large eggs
* 1 cup heavy cream
* 1 teaspoon ground cinnamon
* 8 tablespoons butter, divided
* 8 large croissants, halved
* 1/2 cup dark corn syrup
* 1/2 cup firmly packed brown sugar
* 1 cup maple syrup
* 1 cup chopped pecans
* 6 ripe bananas, halved crosswise and lengthwise
* 1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

How'd it taste you ask? Delicious ...

No comments:

Post a Comment