French Toast Foster

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings.

Ingredients
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 1 tablespoon dark rum plus 1/2 cup
  • 2 teaspoons sugar plus 3 tablespoons
  • 3 1 -inch slices brioche, from a medium loaf, cut into 12 small triangles
  • 6 tablespoons unsalted butter
  • 8 small scoops vanilla ice cream, frozen hard for serving
  • 4 firm bananas, cut diagonally
  • 2 teaspoons lemon juice
  • Confectioners' sugar, for sprinkling
Directions
  • In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar. Soak bread triangles 30 seconds per side, until well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges.

  • In another skillet, melt remaining 4 tablespoons butter over medium heat. In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side. In a small pan warm remaining 1/2 cup rum and pour over bananas. Heat one minute, then carefully light with a long match. Shake pan until flames subside and pour over toasts and ice cream. Sprinkle with confectioners' sugar and serve immediately.


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