Name: Bananas Foster French Toast
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Ingredients: 1 pound cream cheese, at room temperature; 1 cup brown sugar; 3 bananas; 1 teaspoon vanilla extract; 1 ounce dark rum; 8 tablespoons butter; 1 cup brown sugar; 1/2 teaspoon vanilla extract; 3/4 cup heavy cream; 1 pint half-and-half; 4 eggs; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; Two 32-inch loaves French bread, cut into 8-inch pieces, then each piece sliced into one side for a “hinge”; Butter, for cooking; Cooking oil, for cooking; 1 cup powdered sugar

Directions

For the filling: Combine the cream cheese brown sugar, bananas and vanilla in the bowl of a mixer and beat until creamed together.
For the Foster sauce: Pour the rum in a pot on medium-high heat for 1 minute, not allowing the rum to combust. Add the butter, brown sugar and vanilla and mix well. Pour in the cream slowly until everything is incorporated. Keep warm.
Dredge: Combine the half-and-half, eggs, granulated sugar and vanilla in a bowl and mix until the sugar is dissolved. Set aside in the refrigerator until ready to use.
To finish: Spread the filling on each piece of French bread. Warm a saucepan on medium-high heat. Add 1/2 tablespoon butter and 1 teaspoon cooking oil. Cut the stuffed bread in half and then cut each half diagonally so that the result is 4 triangles. Dip the stuffed bread triangles into the dredge and place in the hot pan. (Dip the bread immediately before putting in the pan.) Let cook until golden brown, 1 to 2 minutes, then flip. Sear all sides. Pour 4 ounces Foster sauce on a plate as a base. Place the French toast on the plate. Top with powdered sugar. Repeat to make more servings.