1 Video | Photo: Bananas Foster French Toast Recipe
Ingredients
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 8 tablespoons butter, divided
- 8 large croissants, halved
- 1/2 cup dark corn syrup
- 1/2 cup firmly packed brown sugar
- 1 cup maple syrup
- 1 cup chopped pecans
- 6 ripe bananas, halved crosswise and lengthwise
- 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.
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By arika97
Las Vegas, NV
on June 16, 2012
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Oh Paula! I love you. This was FANTASTIC. My whole family raved about this, we all loved it. Thanks again! :
By mojomickel
Stafford, VA
on June 09, 2012
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Perfect family breakfast food!! It is sweet with the brown sugar and 2 syrups.. I used texas toast and bananas that are just ripe as they will get soggy in the mixture.. Oh I also used 1/2cp crushed pecans.. my kids aren't big nut fans... but this is so good and filling... enjoy!!!
By marchgurl
on May 11, 2012
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oh my, is this delicious. i used the croissants, followed the easy directions and the results were spectacular. topped with whipped cream and served to a group of six friends, it was absolutely loved. i found it a little sweet, and i'm not sure how to reduce that. but it's a wonderful dessert and makes a nice presentation when the bananas are poured over the top. i made the croissants the day before due to time restraints and made it more of a custard, then chilled it overnight, so that there was a nice contrast to the warm banana topping. yum!
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