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French Toast with Dark Rum Bananas




Source of Recipe


Internet


List of Ingredients




1 loaf day-old French bread
5 eggs
1 cup milk
1 teaspoon cinnamon
1 teaspoon nutmeg
Vegetable oil
2 tablespoons butter
3 bananas, sliced
2-3 tablespoons brown sugar
1/3 cup Meyers dark rum
Fresh strawberries
Confectioners’ sugar

Slice the bread on the bias, about 1-inch thick.

Mix the eggs, milk, cinnamon and nutmeg in a bowl.

Lightly oil a skillet and heat over medium heat. Dip the bread into the egg mixture, covering both sides and allowing it to soak in a bit, then place it onto the oiled skillet. Cook until browned on both sides, about 4 minutes. Once the bread is ready, set it aside.

Raise the heat to high and add butter. Saute bananas for 35-45 seconds before adding brown sugar. Allow the sugar to melt for about 20 seconds, then add the rum. Let it reduce for 20-30 seconds. You should be left with a syrupy mixture with bananas in the pan. Spoon some bananas over each portion of the French bread; top with sliced berries and confectioners’ sugar.

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When selecting bananas, choose them according to the peel color and ripeness desired. Green-tipped bananas are good for cooking, broiling, or ripening to eat later. Select full-yellow bananas for salads or immediate eating. Use fully ripe bananas, with speckles on the peel, for baking, smoothies, or recipes that specify mashed bananas.
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Recipe