Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Banana-Stuffed French Toast

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Banana-Stuffed French Toast Empty Banana-Stuffed French Toast

    Post by Lobo Thu 07 Jan 2016, 8:35 pm

    Banana-Stuffed French Toast Img56l
    Banana-Stuffed French Toast
    Banana-Stuffed French Toast Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 6






    • 718

    Ingredients:

    For the toasted pecan maple syrup:


    • 1 Tbs. unsalted butter
    • 1/2 cup chopped pecans
    • Pinch of kosher salt
    • 1 cup maple syrup
    •  

    For the whipped crème fraîche:


    • 1 cup heavy cream
    • 1/2 cup crème fraîche
    • 2 Tbs. confectioners’ sugar
    • 1/4 tsp. ground cinnamon
    •  

    For the French toast:


    • 2 Tbs. unsalted butter
    • 2 Tbs. plus 1/2 cup granulated sugar
    • 2 Tbs. water
    • 2 large ripe bananas, peeled and cut into 1/2-inch rounds
    • 1-lb. loaf day-old challah, ends trimmed, bread cut into 6 slices, each 1 1/2 inches thick
    • 2 cups milk
    • 6 eggs
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. granulated honey
    • Seeds from 1/4 vanilla bean

    Directions:

    To make the toasted pecan maple syrup, in a fry pan over medium heat, melt the butter and cook until lightly browned, 2 to 3 minutes. Add the pecans and cook, stirring occasionally, until lightly toasted, about 3 minutes. Add the salt and maple syrup, increase the heat to high and cook until slightly thickened, about 2 minutes. Transfer to a bowl and keep warm.

    To make the whipped crème fraîche, in a bowl, lightly whisk together the cream, crème fraîche, confectioners’ sugar and cinnamon until just combined. Pour the mixture into a cream whipper, add the cartridge according to the manufacturer’s instructions and refrigerate until ready to use.

    To make the French toast, in large sauté pan over medium heat, melt the butter. When the foam subsides, add the 2 Tbs. granulated sugar and the water, stirring to dissolve the sugar. Cook until the mixture is lightly caramelized, 4 to 5 minutes. Add the bananas and cook, stirring occasionally, until tender, 1 1/2 to 2 minutes. Transfer to a small bowl and let cool. Using a small, sharp knife, cut a slit 2 inches long in one side of each bread slice, cutting three-fourths of the way. Stuff the pockets with the banana mixture, dividing evenly.

    Preheat an electric panini maker to “panini” mode. Set a wire rack on a baking sheet.

    In a large bowl, combine the milk, eggs, cinnamon, granulated honey, the 1/2 cup granulated sugar and the vanilla bean seeds and blend with an immersion blender. Pour into a baking dish. Soak half of the bread slices for 5 minutes, turning occasionally.

    Place the bread on the panini maker and cook, adjusting the top plate so it lightly presses the bread, until browned, 4 to 5 minutes. Transfer to the rack-lined baking sheet. Soak and cook the remaining bread slices. Serve the French toast with the pecan maple syrup and whipped crème fraîche. Serves 6.

    Recipe by Chef Bryan Voltaggio

      Current date/time is Tue 19 Mar 2024, 12:54 am