Frenchtoastwithbananasandwalnuts Recipes

CARAMELIZED BANANA AND WALNUT-TOPPED BOURBON FRENCH TOAST RECIPE

Steps:

• Heat the butter in a medium nonstick pan over medium heat. Add 2 tablespoons of the bourbon and all of the brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes; add the bananas and heat through. Stir in 1⁄4 cup milk and keep warm. Whisk together the remaining 3⁄4 cup milk, eggs, cinnamon, vanilla, and the remaining 2 tablespoons bourbon. Heat a large cast-iron skillet over medium heat. When the skillet is warm, spray with a light coating of nonstick cooking spray. Working 2 pieces at a time, dip the bread into the bourbon-egg mixture. Let soak for 30 seconds. Flip each piece over and soak the other side for 30 seconds. Add the bread to the hot skillet. Cook until golden brown on the bottom, about 3 minutes. Flip and cook for an additional 2 to 3 minutes, until both sides are golden brown and slightly crispy. Serve with the warm banana topping.

BANANA BREAD FRENCH TOAST

Steps:

• In a shallow bowl, whisk together the eggs, sweetened condensed milk and vanilla with a fork. Set aside.
• Melt butter in a large skillet over medium heat. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown. Dust with confectioners' sugar just before serving, if desired.

FRENCH TOAST WITH BANANAS AND WALNUTS

Steps:

• In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.
• Spread the banana mixture over the half of the bread slices, leaving a 1/4 inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
• Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
• In a frying pan or on a griddle, melt 2 tablespoons of butter over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining butter, flip the sandwiches with a spatula and fry until golden brown.
• To serve place the toast on plates and dust with confectioners sugar. Serve with honey, maple syrup, or jam.

FRENCH TOAST ROAST WITH BANANAS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.