Bananas Foster French Toast

Breakfast

I have owned and operated a fine-dining restaurant for over 30 years. I grew up 112 miles from New Orleans. My first exposure to fine dining - outside of my grandmother's formal dining room - was in the old-line restaurants of New Orleans - Galatoire's, Antione's, Arnaud's, and Brennan's. The first time I saw bananas Foster cooked tabled side, I was hooked. This recipe is a homage to those meals.

Ingredients

3 Eggs, lightly beaten

2 cups Heavy cream

1 Tbsp Cinnamon

1/2 tsp Vanilla extract

1 loaf Brioche, sliced 1 inch thick (may substitute Texas toast or croissants)

4 Tbsp Unsalted butter

1 cup Brown sugar

4 Bananas, sliced 1/2 inch thick

1/2 cup Chopped toasted pecans

1/4 cup Dark rum

Instructions

Preheat a flat griddle to 325°F or a large nonstick skillet over medium heat.

Combine the eggs, cream, cinnamon, and vanilla in a mixing bowl. Soak the sliced of brioche in the batter briefly and place on the griddle or skillet. Cook for 2 minutes on each side and transfer to plates.

Melt the butter and brown sugar in a large skillet over medium heat until all the sugar is dissolved, stirring frequently. Fold in the bananas and pecans and continue to stir carefully until the bananas are slightly softened and completely coated, about 2 to 3 minutes. Add the rum and flambé until alcohol is burned off.

Distribute over the French toast.

Yield: 4 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com