Bananas Foster French Toast

With the normal workweek being so busy, for breakfast I usually opt for something simple and healthy such as cereal, oatmeal, or a bagel. My weekends, however, are pretty laid back and wide open. For breakfast my husband or I usually whip up something a little more complex and sometimes downright decadent. One Saturday night my husband and I were watching the Food Network and a preview for Diners, Drive-ins and Dives came on, giving a sneak peak of Bananas Foster French Toast. We looked at one another and said we MUST make this tomorrow morning. After a quick search on the internet, I came across this recipe. It was simple, I had most of the ingredients on hand, and best of all, it sounded delicious.

I halved the recipe since there were just 2.5 of us and made a couple of substitutions: I used light butter made with olive oil, 2 whole eggs instead of the 3 plus 3 yolks it called for, 1% milk in place of the whole milk/whipping cream combo and used honey wheat bread (it was all we had on hand). This made the french toast feel less heavy. The sauce for this recipe is really what makes the dish. It is velvety and super sweet, and you only need a little bit for each serving as it goes a long way.

The key to making french toast is to dip the bread into and out of the custard quickly. If you linger too long, your french toast will be a sopping mess that never reaches that golden crisp texture you want. You also want to watch your temperature and make sure the pan doesn't get too hot or you'll have crispiness, but of the black-charred nature.  Make sure that your bananas are cut thick and put them in at the last minute so they don't fall apart and become gooey. Save this recipe for a weekend breakfast treat - your family will love it!

Bananas Foster French Toast

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 slices
• 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)

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.

Whisk the whole eggs and egg yolks in a large bowl 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.

Adapted from Simply Zov Rustic Classics with a Mediterranean Twist