Mike's Faux Bananas Foster French Toast

Name: Mike's Faux Bananas Foster French Toast
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: ● For The Bananas Foster; 4 LG Egglands Best Eggs; 2 Dashes Half & Half Or Whole Milk; 4 1' Thick Slices Artisinal Bread; 1/2 tsp Banana Extract; 1/3 tsp Rum Extract [or more to taste]; 1/2 tsp Vanilla Extract; 1/2 tsp Ground Cinnamon [divided]; 1/4 Cup Brown Sugar; 1/4 Cup Salted Butter; 2 LG Extra Firm Bananas; as needed Powdered Sugar; as needed Quality Maple Syrup

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Thanks to Andrew Zimmern, my students learned about Bananas Foster and begged me to teach them how to make it. #1: They're not advanced enough to flambé. And, #2: I'm not feeding them rum. With that, here was our compromise. The kids went nuts for it! Especially with their sides of vanilla ice cream!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

10 Minutes

2 servings

● For The Bananas Foster
4LG Egglands Best Eggs
2 DashesHalf & Half Or Whole Milk
41' Thick Slices Artisinal Bread
1/2 tspBanana Extract
1/3 tspRum Extract [or more to taste]
1/2 tspVanilla Extract
1/2 tspGround Cinnamon [divided]
1/4 CupBrown Sugar
1/4 CupSalted Butter
2LG Extra Firm Bananas
as neededPowdered Sugar
as neededQuality Maple Syrup

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Steps

10 Minutes

1

Whisk eggs, milk, extracts and 1/2 of your cinnamon well.
2

Melt butter, brown sugar and the remainder of your cinnamon in a large pan. Then add your sliced bananas and caramelize. Don't over fry or you'll end up with mush. Pull from pan and set to the side.
3

Soak your bread slices in your egg mixture until saturated. Add to same pan. Fry bread until browned.
4

Plate, add syrup and garnish with powdered sugar and fresh bananas sliced on the bias. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on June 28, 2017 20:05

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!