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Bananas Foster French Toast Recipe

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This recipe for Bananas Foster French Toast, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves sourdough French bread, 8 eggs, 2 cups whole milk,
6 tbsp. unsalted butter, 3 tbsp. ground cinnamon, ⅔ cup brown sugar,
1 cups maple syrup, 1 cup chopped pecans, 2 tsp. rum extract,
6 large bananas, whipped cream topping, aluminum foil

Directions:
Directions:
1. coat 13 x 9-inch baking dish with 2 tbsp. butter. Cut bread into 1- inch cubes, then place in a single layer in dish.
Combine eggs, milk, 2 tsp. cinnamon, and cup syrup; whisk until blended and pour over bread cubes. Sprinkle remaining 1 tsp. cinnamon on top, then cover with foil and chill (overnight).

2. Preheat oven to 350F. Bake 35-40 minutes or until center is hot and set.
Remove foil; bake 7-8 minutes or until top is golden.

3. Cut bananas into bite size slices (about 1/2" thick). Place remaining 4 tbsp.butter in large nonstick saute pan on medium 2-3 minutes to melt. Combine brown sugar, remaining 1 cup maple syrup, and pecans, then add this to pan. Bring mixture to a simmer stirring for 1-2 minutes until brown sugar dissolves.

4. Add banana slices and rum extract: simmer a minute until bananas are hot and softened. Cut portions of French toast and place on single serve plate; spoon banana syrup on top. Top with whipped cream. Serve immediately.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, 20 minutes + overnight chill
Personal Notes:
Personal Notes:
almost a dessert........From my friend Shelly on Long Beach island summer 1976

 

 

 

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