Bananas Foster French Toast
The Restaurant
The Episode
Caramel Sauce
Ingredients
- 1 pound butter
- 1 pound brown sugar
- 1 quart heavy cream
Directions
- 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 Fahrenheit or less.
Bananas Foster French Toast
Ingredients
- 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 challah, sliced into 12 slices (we use Portage Bay Café challah)
Directions
- 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.
