"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Banana French Toast with pecan sauce Recipe

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This recipe for Baked Banana French Toast with pecan sauce, by , is from The Rome Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Rome
Added: Thursday, February 19, 2009


4 tablespoons butter, softened
cup packed light brown sugar
10-12 slices white sandwch bread, cut in fourths, crusts trimmed
5 firm-ripe bananas, peeled and cut in half lengthwise
1 dozen large eggs
2 cups half and half
cup banana liqueur* optional
3/4 teaspoon cinnamon
1 recipe Pecan Sauce (recipe follows)

Preheat the oven to broil.

In a small mixing bowl combine 3 tablespoons of the butter and the brown sugar. Sprinkle the sugar butter mixture evenly over the bottom of an 8-by-8 -inch square metal baking pan. Lay the banana slices in one even layer over the bottom of the pan. Dot the remaining tablespoon of butter over the bananas. Broil the bananas and sugar in the oven until the sugar is melted and the bananas are caramelized, 8 to 9 minutes. Remove the pan from the oven and allow the pan to cool.

In a large bowl, whisk together the eggs, half-and-half, banana liqueur (if desired) and cinnamon.

Pecan Sauce:

1 cups sugar
cup water
1 cup heavy cream
1 cup toasted pecans, chopped
2 tablespoons butter
pinch of salt
2 teaspoons vanilla
2 tablespoons bourbon or dark rum, optional

Add sugar and water to a 2-quart or larger heavy-bottomed sauce pan, do not worry about mixing, and set over medium high heat. Cook sugar without disturbing (swirling pan occasionally is OK) until deep amber in color and fragrant, usually 10 to 12 minutes. Remove pan from heat and, in two parts, vigorously whisk in heavy cream -- Be Careful, as the hot caramel will splatter. Once heavy cream is fully incorporated, return saucepan to heat and add pecans. Do not worry if caramel clumps around the whisk -- it will melt into the sauce. Cook until smooth, 1 to 2 minutes longer, and whisk in butter, salt, vanilla and bourbon (if desired). Remove from heat and allow the sauce to cool.




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