Bananas Foster French Toast

Bananas Foster French Toast

Our first and only $100 breakfast was at Brennan's Restaurant in New Orleans. That doesn't include the cook book we had to buy for a souvenir. New Orleans is filled with good food, drink and entertainment. If you go, Brennan's is one stop you'll want to make, it's located in the French Quarter.

Bananas foster came from Brennan's Restaurant, it's a rich sauce with bananas typically served over vanilla ice cream. We've discovered the sauce is also very tasty over French toast. Bananas foster is very rich, a little sauce goes a long way. Following is the recipe for bananas foster from our Brennan's cook book. Makes 4 servings.

French Toast:

• 8 Slices Texas Toast or Thick Cut French Bread
• 4 Eggs
• 1 Cup Milk
• 2 tsp Vanilla
• 1 Teaspoon Cinnamon
• Vegetable Oil
• Butter

Beat eggs, milk, vanilla, and cinnamon in a shallow bowl. Heat skillet or griddle coated with vegetable oil to keep toast from sticking. Dip bread into egg mixture coating both sides. Cook bread on both sides until golden brown. Keep toast warm in a preheated 200 degree oven while preparing sauce.

Bananas Foster:

• 1/4 Cup Butter
• 1 Cup Brown Sugar
• 1/2 teaspoon Cinnamon
• 1/4 Cup Banana Liqueur (Optional, we do not use)
• 4 Bananas, cut in half lengthwise, then halved. (we slice the bananas for French toast)
• 1/4 cup Dark Rum

Combine the butter, sugar and cinnamon in a skillet. Place pan over low heat stirring until the sugar dissolves. Stir in the banana liqueur, than place the bananas in the skillet. When the bananas start to soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the skillet and place on the French toast, spoon sauce over top of the bananas and French toast.