PAULA DEEN: BANANAS FOSTER FRENCH TOAST
I'm not a banana fan, but I got a bunch of bananas practically free and needed to use them. For someone who loves sweets for breakfast, this is heaven. I used regular bread in place of the croissants and cashews instead of pecans. I found a teaspoon of butter was plenty, and only coated the pan at the beginning. Personally, the french toast was great, but I could skip the rest. For sweet lovers, this would be a great brunch recipe for guests.
Provided by AmyZoe
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the eggs, cream, and cinnamon.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl.
- Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned.
- Transfer them to a plate and cover with foil to keep warm. Repeat, using remaining croissant halves and butter.
- Add the maple syrup, corn syrup, and brown sugar to the skillet.
- Bring to a boil, stirring, over medium-high heat.
- Reduce the heat to medium-low and simmer for 2 minutes.
- Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute.
- Stir in the rum extract.
- Spoon the sauce over the croissants and serve immediately.
Nutrition Facts : Calories 1706, Fat 87, SaturatedFat 40.1, Cholesterol 413.3, Sodium 1254.9, Carbohydrate 220.8, Fiber 11, Sugar 123.7, Protein 23.1
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