Ingredients
Bananas Foster Mix:
- 3 bananas
- 4 cups dark brown sugar
- 8 ounces cream cheese, softened
- 2 tablespoons vanilla extract
Directions
Add all ingredients except 1 banana and thoroughly mix with the hand held blender until it is well combined and uniform.
French Toast Batter:
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 cup half-and-half
Whip eggs and sugar with a whisk. Add vanilla and whisk until sugar has completely dissolved. Continue to whisk while adding the half-and-half.
Bananas Foster Sauce:
- 1 pound butter
- 3 ounces dark brown sugar
- 1/2 tablespoon vanilla extract
- 1/4 cup rum
- 2 ounces heavy cream
- Oil
- 1 loaf French bread, cut in 4 pieces
- Powdered sugar, for garnish
In a hot pot over medium heat, melt butter and brown sugar with the vanilla. Wait until butter is completely melted. Remove pan from the heat, add the rum and ignite with a long kitchen match. When the flames die down, add the cream immediately and whisk vigorously until sauce is completely smooth.
Assembly:
Heat some oil in a large saute pan. Stuff 4 quarters of hinged French bread, with the reserved sliced banana, and top with the cream cheese stuffing. Slice the 4 portions of filled bread into 4 diagonal pieces, dip into the batter and pan-fry on all sides until golden brown. Pour the warm rum sauce on a plate. Place the golden pieces of toast on top and garnish with powered sugar.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By shannar4370
Effingham, IL
on January 05, 2013
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The flavors were great, just a trainwreck to prepare. I think the proportions of this recipe are very off. I had double the amount of the filling leftover and my seemed to be a little too runny, which made it hard to keep it from running all over. The recipe just says rum, so I used light rum and it wouldn't light. I'm pretty sure you would need to use Bacardi 151 or a certain type of rum to get it to light, so I feel they should say this. Also, I don't think the rum sauce needs to have 4 sticks of butter, 2 would do. I had this at Surrey's Cafe where I fell in love with it ...... I don't think this recipe is a true reflection of the actual dish. But the flavors were amazing, so I'm just going to try and tweak the recipe as some others have done below.
By labellemurph
Vancouver, BC
on July 20, 2012
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Wow, this is the best french toast ever. I walked down to the local Jewish bakery and got some fresh Challah, which is key. It's easier to brown all sides of this soft bread when it's thick cut. I reduced the sugar quite a bit in this recipe because it looks like it would be very sweet, and it was still delish. I had extra filling, so I just made sandwiches with it for lunch. Why not? Take the time to make the compote, it completes the dish. I would serve this for a special family brunch.
By kristad_9850424
vista, CA
on March 04, 2012
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I liked it, but my family thought it was mediocre. I am sure it would be great at the actual diner.
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