Banana Rum Creme French Toast Recipes

FRENCH TOAST WITH RUM BANANAS

Steps:

• Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
• Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
• Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.
• Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
• Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.
• Yield: 4 servings

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.

BANANA CREAM FRENCH TOAST

Steps:

• For topping: combine bananas, orange juice, sugar and lemon juice and cook over medium heat for 5 minutes or until the bananas become very soft.
• With a slotted spoon, transfer bananas to blender.
• Add 1/4 cup of the liquid from the pan and puree until smooth.
• Place in a bowl, cover with plastic wrap and chill until cold (at least 2 hours).
• Just before serving, beat whipping cream in a medium bowl until stiff peaks form.
• Fold banana puree into whipping cream.
• For French toast, whisk together the eggs, milk, cinnamon and vanilla.
• Dip bread slices into egg mixture, coating both sides well.
• Melt butter in skillet or griddle and cook slices over medium heat until golden brown.
• Keep slices in warm oven until all are completed.
• Serve with a generous dollop of banana cream topping and garnish with a few slices of freshly sliced bananas.

FRENCH TOAST WITH RUM BANANAS

Steps:

• For French Toast:.
• In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
• Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
• Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
• For Rum Bananas:.
• Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
• Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.

BANANA RUM CREME FRENCH TOAST

Steps:

• Brown Sugar Crumble Topping: Combine brown sugar, butter, oatmeal and cinnamon until crumbly French Toast: Spray 10 x 15 inch glass baking dish with pan spray, arrange bread in dish.
• Beat together eggs, cream, milk, vanilla, rum, and banana, pour over bread.
• Cover with plastic wrap, refrigerate over night.
• In morning: Take french toast out of refrigerator, preheat oven 350' degrees F.
• Top with Brown Sugar Crumble mixture.
• Bake 45 minutes until puffy and golden covering with foil last 10 minutes.