Bananas Foster French Toast
- Level: Advanced
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1585
- Total Fat
- 77
- Saturated Fat
- 42
- Carbohydrates
- 186
- Dietary Fiber
- 9
- Sugar
- 91
- Protein
- 34
- Cholesterol
- 589
- Sodium
- 1043
- Total: 2 hr 15 min (includes cooling time)
- Active: 1 hr 35 min
Ingredients
French Toast Batter:
12 large eggs
1 cup half-and-half
1/4 cup granulated sugar
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1/2 tablespoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground clove
1 tablespoon vanilla extract
Spiced Ricotta Cream Cheese Filling:
8 ounces full-fat ricotta cheese, at room temperature
8 ounces cream cheese (not whipped), at room temperature
4 ounces powdered sugar
2 tablespoons ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons ground allspice
2 tablespoons vanilla extract
1 teaspoon salt
Brown Sugar Streusel:
8 ounces unsalted butter, at room temperature
325 grams (11.5 ounces) all-purpose flour
200 grams (7 ounces) brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
French Toast:
1 loaf brioche bread, cut into 1-inch-thick slices
2 ripe bananas
6 tablespoons granulated sugar
3 tablespoons unsalted butter
3 tablespoons spiced rum
3 tablespoons heavy cream
Maple syrup, for serving, optional
Directions
Special equipment:
a piping bag with a straight tip- For the French toast batter: Crack the eggs into a bowl. Add the half-and-half. Mix the granulated sugar and spices together in a separate bowl, then whisk into the wet ingredients. Add the vanilla.
- For the spiced ricotta cream cheese filling: Place the ricotta and cream cheese in a stand mixer fitted with the paddle attachment. Sift the powdered sugar with all the spices onto a sheet of parchment paper. Add a third of the sugar and spice mixture to the stand mixer. SLOWLY increase the speed of the stand mixer until most of the sugar mixture is incorporated. Add another third of the spice mixture and again turn the mixer on, slowly. Allow to incorporate, then add the final third of the spice mixture. Once almost fully incorporated, add the vanilla extract and salt. Taste, then add to a piping bag with a straight tip.
- For the brown sugar streusel: Preheat the oven to 325 degrees F.
- Add the butter to a stand mixer and add the flour, brown sugar and spices. Mix with the paddle attachment until fully incorporated, about 1 minute. Mix in the vanilla. Remove and place on a parchment lined baking sheet. Bake, rotating halfway through, until deep brown, 11 to 13 minutes. Remove from the oven and allow to cool. Crumble by hand or pulse in a food processor to desired consistency.
- For the French toast: Preheat a skillet.
- Whisk the French toast batter well. Cut the brioche slices into triangles. Dip the triangles into the batter and soak well. Place in the skillet and cook until brown, 3 to 4 minutes per side. Allow to cool.
- Preheat the oven to 350 degrees F.
- Using a narrow knife, cut hole in the side of the French toast and open up a cavity. Pipe the spiced ricotta cream cheese filling into the hole. Place the stuffed French toast slices on a sheet pan and bake for 4 to 6 minutes.
- Meanwhile, preheat a saucepan. Slice the bananas into 3/4-inch slices on a diagonal. Add the granulated sugar and butter to the saucepan and cook until the sugar begins to caramelize on the edges. Add the bananas and allow to cook on one side only, until most of the sugar has liquefied. Remove the pan from the heat and add the spiced rum. Slowly move the pan closer to the flame and allow it to flambe until it goes out. Add the heavy cream and remove from the heat. Stir and check for a caramel color and consistency. If the sauce is runny, place back on the heat and cook for 1 to 2 more minutes. Allow to cool slightly, then place the French toast slices on a plate. Top with the sauce and bananas, then with the streusel. Serve with maple syrup if desired.
Cook’s Note
The temperature of the ingredients is very important. If the butter or cream cheese or ricotta is too cold, it will be difficult to work with. Ovens vary greatly in their ability to heat things up, so you’ll have to check the internal temperature with a thermometer, or be really good at guessing when the stuffed French toast is actually warm inside.