Banana Foster French Toast

Andrew, my delicious husband, absolutely loves Bananas Foster. He was so excited when we were in New Orleans last month and got to eat at Brennan’s, the restaurant where they invented the fabulous concoction. For those of you that do not know, Bananas Foster is a dessert dish that entails cooking bananas in brown sugar, butter and rum, then lighting the whole thing on fire and serving it over ice cream. The fire is to cook out the alcohol, but still leaves the flavor. At Brennan’s, they flambeed the bananas right there at your table. Pretty fancy stuff.


We also went to breakfast at Surry’s in uptown NOLA and Andrew (not surprisingly) ordered their stuffed Bananas Foster French toast. It was stuffed with a banana cream cheese mixture and drenched in sugary, foster-y syrup. It was yummy. He amazed me when he re-created this last weekend! The cream did not make it inside the toast like it was at the restaurant, but it seriously was just as good. I made him write down his closest estimate of the recipe- he doesn’t measure anything- he just throws stuff together. Enjoy!



(Doesn't his French Toast look better than the restaurant's?)

Cream
2 bananas, mashed
3/4 package cream cheese
1/3 cup sugar
½ tsp. Madagascar vanilla extract

French toast:
Loaf of baguette French bread, sliced
2 eggs
Dash of milk
3 shakes of cinnamon

Sauce
1 cup of brown sugar
1/2 stick of butter
2 tsp. rum extract
little water to loosen sauce if to thick.
1 banana, sliced

Combine all ingredients for cream in a bowl, and mix until smooth.

Mix eggs, milk and cinnamon in a bowl; dredge bread in egg mixture and cook in pan with melted butter until golden on both sides.


To make sauce, melt brown sugar and butter in pan, stirring until smooth. Add rum extract and mix to combine. Add banana slices and cook 2-3 minutes, just until softened.

Spoon banana cream onto French toast slices, top with a banana slice and syrup.


(I had some delicious Shrimp and Grits at Surry's, just in case you were wondering!)