- 2 tablespoons butter
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons molasses
- 1/2 cup brown sugar
- 1/2 cup water
- 2 bananas, cut into 1/2-inch slices
- 1 loaf challah
- 2 cups milk
- 3 large eggs
- 1/2 cup all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
Nonstick cooking spray
In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm. Serve over French toast.
Cook's Note: Also makes a great topping for ice cream.
For French toast:
Preheat oven to 400 degrees F.
Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread. Save remaining batter and extra syrup for bread pudding Round 2 Recipe.
Serve hot with Brown Sugar Banana Syrup.