French Toast with Bananas
This is a good French toast reast recipe, and really splendid with the baked bananas.
NotesWhat'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.
4 servings
Cooking Time30 min
Cooking Time - Text30
Cooking Methodpan-frying
CostInexpensive
Total Timeunder 30 minutes
OccasionFamily Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free, vegetarian
Mealbreakfast, brunch
Moodblue
Taste and Texturebuttery, fruity, rich, sweet
Ingredients
- 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
Instructions
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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.
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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.
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Cover each piece of French toast with a portion of the bananas and sprinkle with confectioners’ sugar. Serve hot.
2000 Jean-Georges Vongerichten and Mark Bittman
