French Toast Bananas Foster
Source of Recipe
Taste
List of Ingredients
1/2 cup milk
2 eggs, lightly beaten
1 tablespoon + 1/2 cup dark rum
2 teaspoons sugar + 3 tbl.
3 1" slices brioche, from medium loaf cut into 12 triangles
6 tablespoons unsalted butter
8 small scoop vanilla ice cream, frozen hard
4 firm bananas, cut diagonally
2 teaspoons lemon juice Recipe
In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar. Soak bread triangles 30 seconds per side, until well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges.
In another skillet, melt remaining 4 tablespoons butter over medium heat. In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side. In a small pan warm remaining 1/2 cup rum and pour over bananas. Heat one minute, then carefully light with a long match. Shake pan until flames subside and pour over toasts and ice cream. Sprinkle with confectioners' sugar and serve immediately. Yield: 4 servings
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