"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bananas Foster French toast Recipe

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This recipe for Bananas Foster French toast, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Tuesday, January 13, 2009


4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup packed brown sugar
1 cup maple syrup
1 cup pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream, and cinnamon
In a large skillet, melt 2 tablespoons butter over med-high heat
Dip 4 croissant halves in egg mixture to coat both sides
Remove croissant from egg, letting excess mixture drip off
Cook 2-3 minutes per side or until lightly browned
Repeat procedure with remaining butter and croissant halves
Set aside and keep warm
Combine corn syrup, brown sugar, maple syrup and pecans
Bring to a boil over medium-high heat
Reduce heat, and simmer for 2 minutes
Add banana halves and rum extract
Coat with the syrup mixture, and simmer 1 minute
Spoon over French Toast, and serve immediately

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The syrup mixture is really sweet, so I have made the syrup with just maple syrup and followed the rest of the directions.




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