French Toast with Bananas and Caramel Sauce

by Robyn on July 12, 2009

french toast with caramel sauce

So we have laying hens and I needed to use up a few eggs. So why not replicate a breakfast that Guy Fieri featured on his show Diners, Drive-ins and Dives. He was visiting Phoenix again and stopped in at Over Easy to have some breakfast. Wow. All you Phoenicians should be getting yourselves over there! Their chef made a really great looking french toast with caramelized bananas and pecans.

Well, we’re not in Phoenix, but I did recently take a chocolate Master Class and learned how to make caramel, so I thought why not give this a try. I told everyone that in the morning we’d be having candy for breakfast. Really good candy.

It is very simple to do. You get yourself some thick bread, a brioche loaf is a good choice, if not go with the standard french toast loaf most grocery stores have on hand. Slice it thick and dink it in your french toast batter. My batter consists of 4 eggs, 1/2 tsp vanilla, 1/4 to a half cup of really good milk, a bit of cinnamon, nutmeg and ginger or just some pumpkin pie spice. Stir it up and your ready to grill the toast. I use my electric griddle at 300 degrees. It takes about 2 minutes to cook. Voila! French toast.

For the caramel sauce you begin with 2 cups of granulated cane sugar. put it in your skillet of choice with the flame on high. Begin stirring the sugar. Stir it until it is a nice caramel color. Now turn off the flame and add 2 cups of heavy cream (the heavier the better). Stir!!!! quickly as it will begin to seize in places if you’re not careful. And keep in mind this is like molten lava, do not get it on you! add a dash of salt to finish it while stirring. Add sliced bananas and roasted pecans. Drizzle over the toasted bread, adding butter if you wish. Serve.

Yummmm! However, this is not an everyday dish. Special occasions only folks!

Comments on this entry are closed.

Next post: