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      New Orleans' Breakfast: Bananas Foster Stuffed French Toast

      Banana Mash:2 ripe bananas1 cup dark brown sugar8 ounces softened cream cheese1 tablespoon vanilla extract1 tablespoon rumMash all the above ingredients together until they form a uniform paste. Note: Do not over mix.French Toast Batter:4 eggs 1/4 heavy whipping cream2 tablespoons sugar1 table spoon of vanilla extract2 teaspoon cinnamonBeat ingredients together in a shallow bowl. Set aside.Bananas Foster Sauce:2 sticks of real butter 1/2 cup dark brown sugar1 teaspoon vanilla extract3 tablespoons rum 1/4 cup tablespoons creamHeat 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 sugarExtra butter for fryingUsing 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).