This is not diet food.
In a large bowl combine the cream, eggs and vanilla and mix thoroughly. In another, smaller bowl, mix together the sugar and cinnamon. Dip the slices of bread briefly in the cream mixture and sprinkle the cinnamon sugar on both sides. Meanwhile, melt 1 tablespoon of butter and 2 tablespoons of canola oil in a large saute pan. When the butter mixture is hot, add the bread, 2 slices at a time and saute on each side until golden brown, about 1 minute per side. Remove and reserve the slices and saute the remaining slices. As an option, you may deep fry the slices at this point at 350 degrees for about 30 seconds to make the toast extra-crisp.
- 2 cups heavy cream
- 2 extra-large eggs, beaten
- 1 egg yolk, beaten
- 1/4 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- 4 slices brioche or Challah
- 4 tablespoons unsalted butter
- 3 tablespoons canola oil
- 4 ripe bananas, sliced in 1/4-inch rounds
- 3 tablespoons confectioner's sugar
Heat the remaining butter and oil in another saute pan. Sprinkle the bananas with the cinnamon sugar, add them to the pan and saute until the bananas are well coated and caramelized.
Place 2 slices of French toast, overlapping, on each of 2 plates and pour the bananas over them. Dust them with the confectioner's sugar shaken from a strainer or shaker. Serve immediately.
Yield: 2 servings
breads and breakfast page
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chuck (at) gumbopages (dot) com