New Orleans’ Breakfast: Bananas Foster Stuffed French Toast

Banana Mash:

2 ripe bananas

1 cup dark brown sugar

8 ounces softened cream cheese

1 tablespoon vanilla extract

1 tablespoon rum

Mash all the above ingredients together until they form a uniform paste.  Note: Do not over mix.

French Toast Batter:

4 eggs

¼ heavy whipping cream

2 tablespoons sugar

1 table spoon of vanilla extract

2 teaspoon cinnamon

Beat ingredients together in a shallow bowl. Set aside.

Bananas Foster Sauce:

2 sticks of real butter

½ cup dark brown sugar

1 teaspoon vanilla extract

3 tablespoons rum

¼ cup tablespoons cream

Heat a saucepan to medium-high heat. Melt the butter and brown sugar together. Add the vanilla. Remove from heat and add the rum, then ignite with a long kitchen match. Once the flames have died down, whisk in the cream until smooth. Set aside.

Directions:

1 loaf of fresh French bread , cut an inch almost all the way down and the cut another inch over all the way down to create a butterfly. Repeat the process you should get about 8 servings.

Powdered sugar

Extra butter for frying

Using an electric griddle turn on 325 degrees and melt a generous amount of butter on it. Hollow out a center in each piece of bread and stuff with the banana mash or butterfly the French bread by cutting an inch almost all the way through then cutting another inch all the way through. Dredge the stuffed bread into the French toast batter and immediately fry until golden on all sides. Repeat with remaining bread.

Top the French toast with the bananas foster sauce and sprinkle with powdered sugar. Add some fresh berries, chopped pecans, or more sliced bananas for a pretty presentation. (Optional).

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