Paula Deen Bananas Foster French Toast Recipes

PAULA DEEN: BANANAS FOSTER FRENCH TOAST

Steps:

• In a small bowl, whisk together the eggs, cream, and cinnamon.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
• Coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl.
• Place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned.
• Transfer them to a plate and cover with foil to keep warm. Repeat, using remaining croissant halves and butter.
• Add the maple syrup, corn syrup, and brown sugar to the skillet.
• Bring to a boil, stirring, over medium-high heat.
• Reduce the heat to medium-low and simmer for 2 minutes.
• Add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute.
• Stir in the rum extract.
• Spoon the sauce over the croissants and serve immediately.

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.

BANANAS FOSTER FRENCH TOAST

Steps:

• In a shallow dish, whisk together eggs, cream and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
• In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

BANANAS FOSTER FRENCH TOAST

Steps:

• In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
• In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.