- Course: Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 25 Times
This is a good French toast reast recipe, and really splendid with the baked bananas.
- 1 egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon light or dark rum
- ¼ cup sugar
- 1 cup half-and-half
- 4 tablespoons butter
- 4 slices good white bread, preferably sourdough
- 4 bananas, peeled and cut into ¾-inch rounds
- 2 tablespoons brown sugar
- Confectioners’ sugar
Mix together the egg, yolk, vanilla, rum, sugar, and half-and-half in a broad, shallow bowl. Put 2 tablespoons of the butter in a large nonstick skillet and turn the heat to medium-high. Put each slice of the bread in the batter and, when the butter foam subsides, cook the bread until nicely browned on both sides, in batches if necessary.
Meanwhile, put the remaining 2 tablespoons butter in another nonstick skillet over medium heat. When the foam subsides, cook the banana pieces, turning frequently and sprinkling them with the brown sugar, until lightly browned, 5 to 10 minutes.
Cover each piece of French toast with a portion of the bananas and sprinkle with confectioners’ sugar. Serve hot.
What's a ripe banana? One that is completely yellow with dark spots just beginining to appear. Those are the best for these recipes.
Use a nonstick skillet for cooking the bananas, handle them carefully, and they will not break apart.
© 2000 Jean-Georges Vongerichten and Mark Bittman
Nutritional information does not include Confectioners' Sugar for dusting.
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