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Michael's French Quarter Toast

Source of Recipe


Michael Thomson






List of Ingredients



• 6 pieces (1-inch-thick) sliced white sandwich bread
  
• Batter (recipe follows)
  
• 6 Tbsp butter
  
• .
  
• -- Batter --
  
• 6 eggs
  
• 1-1/2 cups milk
  
• 1/2 cup chicory coffee
  
• 1/2 cup powdered sugar
  
• 4 Tbsp vanilla
  
• 1 tsp salt
  
• 2 Tbsp cinnamon
  
• .
  
• -- Bananas Flambe --
  
• 1/4 lb. whole butter
  
• 6 firm, ripe bananas, sliced diagonally
  
• 1/2 cup granulated sugar
  
• 1/2 cup light brown sugar, packed
  
• 1/2 cup Flor de Cana Rum Grand Reserve
  
• 1/4 cup creme de banane
  
• 2 Tbsp Grand Marnier liqueur
  
• 2 Tbsp fresh lime juice
  
• 1 Tbsp vanilla extract
  
• 1 tsp cinnamon
  
• ...Plus, powdered sugar and whipped cream, for garnish
  






Instructions



1. For the toast: Place the sliced bread into the freezer while assembling the batter. Combine all batter ingredients in a mixing bowl and whisk until completely blended.
   
   
2. Dip the chilled bread into the batter to coat, but do not allow it to get soggy. Place 1 tablespoon butter on a 350-degree griddle or nonstick frying pan and grill on both sides until golden. Remove and keep warm.
   
   
3. For the Bananas Flambe: Heat half of the butter in a skillet over medium heat. When butter begins to brown, add bananas flat side down and cook until golden brown on both sides. Dust with the granulated sugar and saute a little more to caramelize the sugar. Remove bananas from pan and set aside.
   
   
4. Add the remaining butter, brown sugar, rum, creme de banane, Grand Marnier, lime juice, vanilla and cinnamon. Cook, stirring constantly, until mixture is thick, smooth and shiny (about 5 minutes). Add the cooked bananas to the sauce and heat.
   
   
5. To serve: Cut each toasted bread slice diagonally into 4 equal triangles. Arrange 6 of the triangles on each serving plate and dust with powdered sugar. Top with Bananas Flambe and whipped cream.
   
   Makes 4 servings.