French Toast
- Ready In:
- 54mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 3 large eggs
- 1 1⁄2 cups half-and-half
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon lemon extract
- 1⁄4 teaspoon orange extract
- 6 -8 slices brioche bread (1-inch thick) or 6 -8 slices challah (1-inch thick)
- 5 tablespoons unsalted butter
- 1⁄3 cup light brown sugar
- 2 medium ripe bananas, cut into 1-inch slices on the bias
- 2 tablespoons cinnamon sugar, plus more for sprinkling
- toasted pecan pieces
directions
- Preheat oven to warm, 250°.
- Whisk together all the batter ingredients (eggs through extracts) in a shallow bowl.
- Dip in each slice of bread for 5-6 seconds per side.
- Swirl the bread in the batter, but don't soak the bread too long; make sure the outsides are wet but that the bread is not soaked all the way through.
- Melt 1 tablespoon butter on a griddle; add bread and brown each side until dark golden, about 3 minutes per side.
- Repeat with remaining slices.
- Place all the toast on a lightly buttered cookie sheet and place the sheet into a warm oven.
- Lightly brown 1 tablespoon butter in a separate 9-inch saute pan over high heat.
- Once the butter is past the foaming stage, add the brown sugar and cook until melted.
- Use a spoon to break up any sugar lumps.
- Add the bananas and mix in until coated.
- Sprinkle 2 tablespoons of the cinnamon sugar over the bananas; cook until the bananas become caramelized and golden brown, but not mushy and overcooked.
- Be careful to keep the pan steady so that the bananas will caramelize.
- Garnish the warm French toast with caramelized bananas, toasted pecans, and a sprinkling of cinnamon sugar.
- May serve with maple butter on the side.
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