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Banana French Toast Recipe
Feb02

Banana French Toast Recipe

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously. To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.     People to feed: Family 6 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 4 ounces (1 stick unsalted butter) 1/2 cup (packed) dark brown sugar 2 tablespoons water 4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast: 3 large whole eggs 3 large egg yolks 1/2 cup whole milk 1/4 cup whipping cream 1 teaspoon vanilla extract 6 slices (3/4-inch thick) brioche or challah bread 3 tablespoons (about) unsalted butter Whipped cream (optional)   Cooking Procedure Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast. Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired. Banana sauce ingredients We chose a pan with a lid then melted the butter over medium heat. Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce. Now, just to smooth things out even more, we added a couple tablespoons of water. Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.   Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will...

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