Ingredients:
4 eggs
¼ teaspoon ground cinnamon
½ cup milk
6 tablespoons firmly packed brown sugar
Salt, to taste
4 slices brioche, or other egg bread, 1 inch thick
6 tablespoons butter
4 bananas, but on a bias into ½ inch slices
¼ cup dark rum
½ teaspoon vanilla bean paste
3 tablespoons water
Directions:
In bowl, whisk eggs, cinnamon, milk, 1 tablespoon brown sugar, and a pinch of salt. Pour half of the egg mixture into a deep pie dish. Soak 1 bread slice, turning once, for 1-2 minutes. Repeat with remaining bread and egg mixture. Pour any remaining mixture over the bread until absorbed. In a large skillet over medium heat, melt 1½ tablespoons butter. Add 2 bread slices; cook, turning once, until golden, 2-3 minutes per side. Transfer to a wire cooling rack set over a baking sheet; keep warm in 200°F oven. Repeat with 1½ tablespoons butter and remaining bread.
In a medium skillet over medium-high heat, melt 3 tablespoons butter. Add bananas; cook, stirring occasionally, until lightly browned, 2-3 minutes. Carefully pour in the rum, then add 5 tablespoons brown sugar, vanilla bean paste, water, and pinch of salt. Simmer until bananas are soft, 2-3 minutes. Serve on top of the French toast.
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