Surrey's Cafe - Bananas Foster French Toast
- Bananas Foster Mix:
- 3 bananas
- 4 cups dark brown sugar
- 8 ounces cream cheese, softened
- 2 tablespoons vanilla extract
- French Toast Batter:
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 cup 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
- 1 loaf French bread, cut in 4 pieces
- Powdered sugar, for garnish
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.
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.
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.
Recipe courtesy Greg Surrey, owner of Surrey's Cafe in New Orleans, LA
Recipe courtesy of Guy Fieri