SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST
YUMMMY! featured on Guy's diner's drive-ins and dives, a decadent and delicious french toast from Surrey's cafe in New Orleans..the right city for a bananas foster recipe! I edited the recipe to take into account 2blue's suggestions
Provided by MarraMamba
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bananas foster mix: Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
- Batter: Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
- Sauce: In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
- Assembly: Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.
TEXAS FRENCH TOAST BANANAS FOSTER
Steps:
- Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed.
- Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat.
- In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm.
- Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce.
BANANAS FOSTER FRENCH TOAST WITH WHIPPED CREAM CHEESE
Steps:
- For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.
- For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
- Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
- Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
- Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.
- For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
- Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.
- Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.
BANANAS FOSTER RASPBERRY FRENCH TOAST
Sweet and sinful breakfast! I make this anytime I'm ready to treat my family to a rich and very tasty breakfast. Forget the bread-- The toppings are what really make this recipe!
Provided by Athenasolives
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 5 ingredients together in a shallow bowl, set aside.
- In another shallow bowl, put 4 eggs, beat well.
- In a skillet, warm 2 tbspn butter at medium heat.
- Dip 1 piece of bread in eggs-only bowl, coat lightly, then dip in multi-ingredients bowl, coat well, then put piece of bread in skillet.
- Done when both sides are golden brown.
- Set aside.
- Repeat with all pieces of bread.
- In separate skillet, heat 2 tbspn butter at medium-high heat.
- Once all butter is melted, add bananas and brown sugar.
- Cook and stir for approximately 3 min., or until sugar and butter have formed into a golden-brown syrupy sauce.
- To serve, put 2 pieces of French toast on plate, pour 1/4 bananas foster over French toast and add 1 ½ tablespoon of raspberry jam.
Nutrition Facts : Calories 779.5, Fat 21.6, SaturatedFat 10.5, Cholesterol 349.9, Sodium 567.2, Carbohydrate 134.6, Fiber 4.9, Sugar 91.1, Protein 15.3
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
BANANAS FOSTER BAKED FRENCH TOAST
Steps:
- Place butter in a microwave-safe bowl; microwave, covered, until melted, 30-45 seconds. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Arrange bread over top, trimming to fit as necessary., Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes. Invert to serve.
Nutrition Facts : Calories 658 calories, Fat 31g fat (17g saturated fat), Cholesterol 218mg cholesterol, Sodium 584mg sodium, Carbohydrate 84g carbohydrate (39g sugars, Fiber 4g fiber), Protein 14g protein.
SURREY'S CAFE - BANANAS FOSTER FRENCH TOAST RECIPE
Provided by Dolphl1970
Number Of Ingredients 22
Steps:
- In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth. Assembly: Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
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