After much deliberation about what to make - banana nut bread, pancakes, bread pudding, french toast, bananas foster - I decided to combine a classic breakfast recipe with a classic dessert recipe. Enter, Bananas Foster French Toast!
Bananas Foster French Toast
For the Toast:
-4 to 6 slices of Texas toast, french bread, or your own favorite type of bread for french toast
-1 cup half and half
-2 tablespoons butter, unsalted
-1 teaspoon cinnamon
-1 teaspoon nutmeg
-1 teaspoon sugar (normally I may add a bit more, but since the bananas will be so sweet and sugary, I used less)
*Please Note: Sometimes I may need to add a little more half and half or another egg depending on how much I let the toast soak up the ingredients and if I end up needing to make a larger batch
For the Bananas:
-3 ripe bananas, sliced about 1/4 - 1/2 inch thick
-1 cup brown sugar
-4 tablespoons (1/2 of a stick) butter, unsalted
-1 tablespoon maple syrup (optional - but I add this in for the breakfast version)
-1 tablespoon of rum extract (optional)
-Chopped walnuts or pecans for topping
In a shallow dish, whisk together the eggs, half and half, cinnamon, nutmeg, and sugar. Take your bread slices and dip them in the egg mixture. Flip them over to coat the other side and let soak for about a minute.
Melt the butter in a skillet to grease and coat, and then add the battered slices of toast to the skillet. Let cook for about 2 minutes on each side, or until golden brown. Remove from the skillet and set aside on a serving dish.
Then, in a separate saucepan, prepare the bananas foster. Melt the butter in a saucepan and stir in the brown sugar, syrup, and flavoring (if using). Once the sugar has dissolved, carefully add in the bananas and let cook for a couple of minutes while the sauce begins to boil and thicken. Make sure to coat all of the bananas with the sauce. After a couple of minutes, carefully spoon out the bananas and a little of the sauce, and pour them over the french toast.