- 1 pound butter
- 1 pound brown sugar
- 1 quart heavy cream
Melt butter and cook with the sugar until dark brown. Add cream and bring to a boil, then reduce to a simmer. Once thickened and an amber brown color is achieved, cool in a 2 inch pan in the fridge until 40 degrees F or less.
- 1 quart 2% milk
- 200 grams sugar
- 2 tbs. vanilla
- 1 pint heavy cream
- .75 quarts eggs (about 15 eggs depending on their size)
- spiced dark rum to taste
- 4 bananas
- 16 fluid ounces caramel sauce
- 1 loaf Portage Bay Café challah, sliced into 12 slices
Combine the milk, sugar, vanilla, cream and eggs. Allow to rest and combine for 30 minutes. Combine the bananas and caramel sauce in a sauté pan and bring to a boil. Add the rum and flambee. Reduce to a simmer. Soak the sliced challah in the French toast batter then griddle to your desired doneness. Top with the bananas foster sauce.