Sunday, September 18, 2011

Bananas Foster French Toast

Amaretto Bananas Foster French Toast

Recipe (1-2 Servings)

Night Ingredients:
  • 2 cups of Bread, cut into 1/2 inch to 1 inch squares*
  • 2 Eggs
  • 1/4 cup Cream
  • 1 teaspoon of Pure Vanilla Extract
  • 1 tablespoon of Pure Maple Syrup
  1. Grease or spray a small baking pan (6x6) and place the bread chunks in it.
  2. Whisk the eggs, cream, vanilla, & maple syrup together.
  3. Pour mixture over the bread, trying to moisten as much of the bread as possible.
  4. Cover and refrigerate overnight (or about 8 hours).
 Morning Ingredients:

  •  1/3 to 1/2 cup of maple syrup
  • 1 to 2 ounces of Disaronno Amaretto**
  • 1 to 2 Bananas, sliced thin
  • 1/4 cup of chopped pecans
  1. Preheat oven to 350.
  2. Uncover dish and bake for 20 minutes, until slightly toasty & dry on top.  Allow to cool/settle for 5 minutes.
  3. Heat desired amount of syrup and amaretto in the microwave or on stove-top, mix well.
  4. Cover French toast with bananas & pecans, drizzle amaretto maple syrup on top.
*I used Pepperidge Farm Brown Sugar Cinnamon Swirl bread this time.  It's cut thick and doesn't have raisins.  I dislike raisins.  I would recommend getting a great sweet/cinnamon bread from a bakery which is what I normally use for french toast.
**Typically Bananas Foster would use rum or in this case a rum extract, but I tend to make Bananas Foster with Amaretto because I like it and usually have it around. 



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