Hazelnut Spread Toast With Bacon And Bananas Recipes

CHOCOLATE-HAZELNUT BABKA FRENCH TOAST WITH CARAMELIZED BANANAS

Chocolate-Hazelnut Babka French Toast with Caramelized Bananas image

Provided by Bobby Flay

Time 4h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 loaf day-old chocolate-hazelnut babka, such as Breads Bakery, sliced 1-inch thick
5 large eggs plus 2 egg yolks
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
Pinch ground cinnamon
Pinch fine sea salt
2 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil
Confectioners' sugar, for dusting
1 tablespoon unsalted butter
2 teaspoons granulated sugar
2 ripe (not overly) bananas, cut into 1/2-inch slices
1/2 cup maple syrup

Steps:

For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours.
Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven.
Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes.
Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm.
For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes.
Serve the French toast topped with caramelized banana and dusted with confectioners' sugar.

CHOCOLATE-HAZELNUT SPREAD FRENCH TOAST SANDWICHES

Chocolate-Hazelnut Spread French Toast Sandwiches image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 large eggs
2 cups whole milk
1/4 cup sugar
Pinch of kosher salt
2 teaspoons orange zest
1 teaspoon vanilla extract
1 loaf brioche bread, sliced about 3/4-inch thick
3/4 cup chocolate-hazelnut spread
3 ripe bananas, sliced on diagonal
2 tablespoons unsalted butter, plus more as needed

Steps:

Whisk the eggs, milk, sugar, salt, orange zest and vanilla in a large bowl. Set aside.
Spread half of the bread slices with the chocolate-hazelnut spread and top with the banana slices and remaining bread slices.
Pour the egg mixture into a 9-by-13-inch baking dish. Place the sandwiches into the baking dish on top of the egg mixture. Let soak 2 minutes. Flip the sandwiches and soak an additional 2 minutes.
Meanwhile, melt 2 tablespoons butter in a large skillet.
Remove the sandwiches from the egg mixture and let any excess custard drip off. Working in batches and adding more butter to the skillet as needed, transfer the sandwiches to the skillet and cook on each side until golden brown, about 2 to 3 minutes per side.

HAZELNUT SPREAD TOAST WITH BACON AND BANANAS

Hazelnut Spread Toast with Bacon and Bananas image

Top toasted brioche with whipped chocolate-hazelnut spread, caramelized bananas, and crispy bacon for an over-the-top brunch dish!

Provided by Farmland

Categories French Toast

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups heavy whipping cream
1 cup hazelnut spread, softened to room temperature
2 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 firm bananas, sliced into pieces
4 slices favorite bread, such as brioche
4 slices Farmland® Thick Cut Bacon, cooked until crispy, fat reserved
2 tablespoons Chopped hazelnuts, for garnish
Powdered sugar, for garnish

Steps:

Whipped Hazelnut Spread: With electric mixer, or by hand, whisk heavy cream until soft peaks form. Add hazelnut spread and whip for an additional minute or until well combined and smooth.
Caramelized Bananas: Melt butter in medium saucepan over medium heat. Add in brown sugar and cinnamon and stir until dissolved. Once mixture starts to bubble, add bananas. Cook until bananas are caramelized and slightly softened, 5 to 10 minutes.
Toast: In cast-iron pan or griddle over medium heat, add bacon fat and cook toast on both sides until browned and toasted. Remove and allow to cool slightly.
To toasted bread, add whipped hazelnut spread, caramelized bananas, and bacon. Garnish with chopped hazelnuts and powdered sugar.

Nutrition Facts : Calories 1098.4 calories, Carbohydrate 82.6 g, Cholesterol 225.5 mg, Fat 81.5 g, Fiber 2.5 g, Protein 14.6 g, SaturatedFat 36.9 g, Sodium 541.5 mg, Sugar 53.2 g

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