French Toast with Rum Bananas
4 large eggs
1/2 cup milk
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 pinches ground cinnamon
4 (1/2 to 3/4-inch-thick) slices brioche, challah, cinnamon raisin
bread or any moist and fluffy bread you like
2 tablespoons butter
Orange-Rum Bananas, recipe follows
Beat the eggs, milk, sugar, vanilla, and cinnamon together in a
mixing bowl until well blended. Pour the egg mixture into a baking
pan large enough to give you room to turn and soak the bread. (A 13
by 9-inch pan works well.)
Lay the bread slices in the egg mixture and let them soak, turning
them several times, until the bread has soaked up all the egg. Turn
them gently so they don't break apart on you.
Heat the butter in a large nonstick skillet over medium-low heat.
When it starts to bubble, lay the soaked bread in the pan. Cook,
turning once, until the bread is nicely browned and the egg in the
center of each slice is cooked through, about 12 minutes. Serve warm
with the Orange-Rum Bananas.
Note: If your skillet isn't large enough to hold all the bread
slices at once, cook them in batches. Before you start your first
batch, preheat your oven to 200 degrees F (or "Warm"). Keep the
cooked slices warm on a baking sheet in the oven while you cook the
rest.
Orange-Rum Bananas:
2 tablespoons rum
2 tablespoons sugar
2 tablespoons butter
2 tablespoons orange juice
2 large bananas sliced thinly on an angle
Heat rum, sugar, butter and orange juice in a
large skillet until the butter is melted. Add the bananas. Bring to
a boil over medium heat, then lower the heat so the sauce is
bubbling gently. Cook until the bananas are softened, about 4
minutes.
Yield: 4 servings |