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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

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Established in 2006 as a Community of Reality

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


    Bananas Foster French Toast

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bananas Foster French Toast Empty Bananas Foster French Toast

    Post by Lobo Thu 25 Feb 2016, 10:14 pm

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    Bananas Foster French Toast
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 4
    We’ve taken the essential ingredients of the dessert known as bananas Foster and transformed them into this luxurious brunch dish.






    • 2K+

    Ingredients:


    • 4 eggs
    • 1/4 tsp. ground cinnamon
    • 1/2 cup milk
    • 6 Tbs. firmly packed dark brown sugar
    • Kosher salt, to taste
    • 4 day-old slices brioche or other egg bread, each 1 inch thick
    • 6 Tbs. (3/4 stick) unsalted butter
    • 4 bananas, cut on the bias into 1/2-inch slices
    • 1/4 cup dark rum
    • 1/2 tsp. vanilla bean paste
    • 3 Tbs. water

    Directions:

    Preheat an oven to 200ºF.

    In a bowl, whisk together the eggs, cinnamon, milk, 1 Tbs. of the brown sugar and a pinch of salt until well combined. Pour half of the egg mixture into a deep pie dish. Soak 1 bread slice, turning once, for 1 to 2 minutes. Transfer to a plate. Repeat with the remaining bread and egg mixture. Gently pour any remaining egg mixture over the bread until absorbed.

    In an 11-inch French skillet over medium heat, melt 1 1/2 Tbs. of the butter. Add 2 bread slices and cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a wire cooling rack set over a baking sheet and keep warm in the oven. Repeat with 1 1/2 Tbs. of the butter and the remaining bread.

    In a 9-inch French skillet over medium-high heat, melt the remaining 3 Tbs. butter. Add the bananas and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Carefully pour in the rum, then add the remaining 5 Tbs. brown sugar, the vanilla bean paste, water and a pinch of salt. Stir to coat the bananas evenly. Simmer until the bananas are soft and the sauce is thickened, 2 to 3 minutes.

    Transfer the French toast to individual plates and top with the bananas. Serve immediately. Serves 4.
    Williams-Sonoma Kitchen.
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