Banana Toast Brulée Recipes

CRèME BRûLéE FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F. Cut the brioche into four 2-inch-thick slices and arrange in a single layer in a 9-by-13-inch baking dish.
• Whisk together the maple syrup, vanilla, salt, whole eggs and yolks and 3 cups of the milk in a medium bowl. Pour the mixture over the bread. Let soak, refrigerated, for 15 minutes. Flip the slices over and let soak, refrigerated, until almost of all the mixture has soaked into the bread, about 15 minutes more.
• Line a baking sheet with parchment and spray with cooking spray. Transfer the bread to the prepared baking sheet, letting as much of the milk mixture drip off before transferring as possible. Bake until light golden brown on top and the custard is completely cooked through, about 35 minutes. Transfer to a heatproof serving platter.
• Meanwhile, combine the brown sugar, butter and cinnamon in a medium saucepan over medium-high heat and cook, whisking occasionally, until melted and smooth, about 3 minutes. Pour in the remaining 2 tablespoons milk and bring to a simmer. Cook, whisking frequently, until the sugar is dissolved and the sauce is thickened, about 5 minutes. Set aside.
• Sprinkle the top of each slice of bread with 2 tablespoons of the granulated sugar. Use a kitchen blowtorch to melt the sugar and caramelize it. Let sit for 5 minutes until hardened. Serve warm with the caramel syrup on the side.

VANILLA BANANA FRENCH TOAST

Steps:

• Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
• Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
• Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.

CREME BRULEE FRENCH TOAST

Steps:

• Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9x13 inch baking dish.
• Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
• Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

BRILLIANT BANANA BRULEE

Steps:

• Thinly slice the bananas and share amongst fire-proof dishes.
• Mix the Greek yoghurt and custard, and spoon over the top of the bananas.
• Sprinkle sugar over the top and either use a cooks blow torch or put the dishes under the grill. Heat until the sugar carmelises.
• Serve up to your delighted family or guests!

BANANA BRULéE

Steps:

• To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
• Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
• Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.

BANANA CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
• When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.

CREME BRULEE FRENCH TOAST

Steps:

• In a bowl, whisk together eggs and sugar until incorporated. Add vanilla and cream. Slice bread to desired thickness. Dip bread in batter and cook over medium heat. Griddle soaked bread in a pat of butter. Diagonally cut French toast and stagger. Sprinkle powdered sugar on the toast and place a piece of mint on top. Garnish with berries, if desired.
• Carmelized Bananas Preparation: On high heat, place butter and bananas in a large saute pan. Cook until brown. Add sugar and bourbon. A flame will be created, so watch your eyebrows! Cook one more minute.

EASY BANANA CRèME BRûLéE

Steps:

• Spread wafer pieces onto bottom of shallow 1-1/2-qt. casserole; top with bananas.
• Cook pudding with 2 cups milk as directed on package; pour over bananas. Refrigerate several hours or until firm.
• Heat broiler when ready to serve dessert. Sprinkle sugar over pudding. Broil 3 to 5 min. or until sugar is melted and lightly browned. Serve immediately.

BANANA OATMEAL BREAKFAST BRULéE

Steps:

• Combine milk, rolled oats, salt and 2 tablespoons of the brown sugar in a large saucepan and mix well.
• Bring to a boil over medium heat.
• Continue to cook, stirring constantly for 1 minute.
• Spoon 1 cup of the oatmeal into each of oven-proof bowls spreading evenly.
• Spread 1/4 cup of yogurt over each bowl.
• Arrange sliced banana over yogurt, then sprinkle each remaining brown sugar.
• Arrange the dishes on a baking sheet or in a large baking pan and place under a preheated broiler until the sugar starts to bubble and turn dark, about 1 to 2 minutes. Serve immediately. Alternately, you may use a kitchen torch to melt the sugar.