Bananas Foster French Toast
By Paula Deen
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Difficulty: Easy
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 8
Ingredients
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 8 tablespoons divided butter
- 8 large halved croissants
- 1/2 cup dark corn syrup
- 1/2 cup firmly packed brown sugar
- 1 cup maple syrup
- 1 cup chopped pecans
- 6 ripe halved crosswise and lengthwise bananas
- 1 teaspoon rum extract
Directions
In a shallow dish, whisk together eggs, cream and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.
