(June 14, 2019) If the thought of luscious French toast triggers one to a state of delightful bliss, get ready for a mouthful of sweet inspirations.
Let me warn you, this is not your mama’s French toast. Banana cream and rum sauce take this dish to a new level of deliciousness.
Straightforwardness is the key to comprehension. With that thought in mind, let’s get started.
Bread is the first and foremost consideration.
French toast is like bread pudding. It soaks up the custard for a creamy interior and slightly crunchy exterior.
If the bread is very thin, it will be too flimsy to hold together when dipped in the egg mixture. If the bread is too thick, it will not cook all the way through.
The ideal thickness for a slice of French toast is ¾ of an inch.
Good quality bread with a dense crumb consistency such as challah, brioche and Italian bread are the preferred choices.
But no matter what type of bread you choose, the moisture must be removed to achieve the pillowy interior that French toast is known for. If your bread is not of the desired texture, do not fret. Drying it in a 300-degree oven does the trick.
Improper mixing of the egg yolks and egg whites can cause the French toast to taste eggy and yield a lumpy finish.
By mixing the eggs and dairy products in a blender, the egg mixture becomes silky smooth. This gives the French toast a lighter batter and promotes a gorgeous finish.
There is a fine line between perfection and mediocrity. Soaking the bread in a flat baking pan for just 20 seconds per side ensures an even saturation and no sogginess.
If you are making a large order of French toast, the pan will accumulate little burnt bits. This is not conducive for an attractive and tasty finish. Remove these unwanted particles with paper towels.
Bananas Foster French toast is served over a banana cream and is smothered in a rum sauce that includes sliced bananas and toasted pecans.
The banana cream adds a level of creativity and complexity. The rum is optional but gives the dish an entirely different flavor profile. The sautéed bananas and pecans give the dish contrast in texture and add to the overall presentation.
Bananas Foster French toast is one of those memorable dishes that will keep your guests talking. Enjoy!
½ cup granulated sugar, plus 2 tablespoons
¼ cup cornstarch
1/8 teaspoon table salt
5 large egg yolks
2 cups whole milk
½ cup evaporated milk
2 teaspoons vanilla extract
1 teaspoon banana extract
2 tablespoons unsalted butter
1. Whisk sugar, cornstarch and salt in medium sauce pan. Add yolks and gradually whisk in milk and evaporated milk. Add vanilla and banana extract.
Cook over medium heat, stirring frequently at first. When the custard starts to thicken, constantly whisk. When the mixture is thick, remove from heat, and whisk in butter.
2. Strain banana custard through a sieve. Transfer to a pie plate and cover with plastic wrap. Place in the refrigerator until ready to use.
Bananas Foster French Toast
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
few pinches of ground allspice
8 tablespoons unsalted butter
10 to 12 slices challah bread, sliced ¾-inch thick
½ cup dark corn syrup
½ cup dark rum
1 cup maple syrup
½ cup firmly packed brown sugar
1 cup chopped toasted pecans
6 bananas, sliced at an angle
1. In a small dish, whisk together eggs, cream, cinnamon, nutmeg and allspice. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 slices of challah bread in egg mixture and coat both sides.
2. Using tongs, remove bread from egg mixture, letting excess mixture drip off. Place bread in hot skillet.
Cook 2 to 4 minutes per side or until lightly browned. Repeat procedure with remaining butter and bread slices. Set aside and keep warm.
3. In a large skillet, combine corn syrup, rum, maple syrup and brown sugar. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 to 3 minutes. Add bananas and pecans and continue to cook for 1 minute.
4. Presentation: Spoon banana cream on the plate. Place Bananas Foster French toast on top of the banana cream. Spoon rum syrup over French toast.
5. Serve immediately.
Secret Ingredient – Desserts. “Stressed is desserts spelled backwards.”