Saturday, December 18, 2010

Caramelized Banana French Toast

I loved making french toast when I was younger. It was wonderfully satisfying and delightfully simple to make. Something so decadent about it. That lovely custard sopped up by a previously forsaken slice of stale bread... vanilla and cinnamon... sometimes some nutmeg... some sort of fruit, if I was so inclined... otherwise a healthy smear of butter and dosing of maple syrup. Perfection.

The sheer simplicity of this breakfast favourite almost made (and makes) me giddy with excitement. It's almost laughable how stale bread, some eggs, cream and some seasonings can transform into a ~$15 brunch item at a restaurant. This past weekend's brunch at home reminded me how easily I could compete, not pay $2 a cup for my much-needed gallon of coffee and eat in my pajamas!

(My beautiful farm eggs from the Crossroads Market in #yyc.)
Ingredients for 2 people/servings:
4 slices of bread (2 slices of bread per person... ideally day-old bread so that it will absorb the custard well)
3 eggs
1/3 cup of cream (or a healthy pour)
Then add your aromatics... I like a teaspoon of vanilla, a few sprinkles of cinnamon (probably about 1/2 teaspoon), a few pinches of nutmeg and a pinch of salt

Slice your bread. Heat a non-stick frying pan to medium heat. If you're making a few servings, gently warm your oven as well. The cooked french toast can sit, warm and crispy, in the oven while you finish cooking the remainder.

Combine the eggs, cream and aromatics in a wide bowl (so you can easily dunk your slices). Whisk together with a fork. Coat your bread in the 'custard.' I like to put the bread in the custard, let it sit for a moment, then flip to soak the other side. Try to coat the sides/crust of the bread with the custard as well...

If you're using a non-stick frying pan, then you shouldn't need to add any butter or oil to the pan. If not, then add a bit of butter (with a slight bit of oil) for good measure. Fry each slice to a lovely golden brown on both sides. Set in the oven to stay crisp while you get on with your topping...

Caramelized Bananas
I opt for one banana per serving/person
2 tablespoons of butter
3-4 tablespoons of brown or raw sugar

Melt the butter in the pan. Add your sugar and let it melt into the butter. It will begin to bubble and colour... then you'll notice that it starts to thicken ever so slightly. I don't fuss about too much with this... I'm more concerned with the flavours than a thick caramel.

While the 'caramel' begins to thicken, peel then slice your bananas. Toss them into the caramel mixture. Like the french toast, leave no bit uncovered... let the caramel coat and glaze each little banana round.

Grab your french toast from the oven (with an oven mitt, of course!), top with your caramelized bananas, then serve... with an extra bit of maple syrup added at the table.

Enjoy (in pajamas or not)!

1 thought(s):

boxacademy said...

these look like heaven!

next time you are in toronto we have a la hacienda date... best french toast I have ever had (croissant, apple, brie, mango and raspberry)

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