A guest just emailed and requested this recipe that I served to them last week. It features sauteed bananas and a home-made caramel syrup. Yum!
12 one-inch slices of bread (we use Portugese Soloio, which is a dense, thick bread)
4 large eggs
3 cups half and half
4 Tbsp melted butter
1/2 cup maple syrup
1 tsp vanilla
1/2 tsp cinnamon
4 – 6 bananas, sliced in thick chunks
4 Tbsp butter
1/2 cup brown sugar
Cinnamon and nutmeg to sprinkle on top
For French Toast: Combine eggs, half and half, melted butter, syrup, vanilla and cinnamon in medium bowl and whisk until blended. Place bread slices in large oblong dish and pour egg custard over bread so each is coated. Soak for only about 5 minutes.
For Banana topping: Melt butter in skillet on stove over medium heat. Add banana slices and top with brown sugar. The brown sugar will melt into the butter. Add cinnamon and freshly grated nutmeg to taste. Depending upon how ripe the bananas are, you’ll only need to cook them about 3 to 4 minutes or they’ll turn to mush.
Heat griddle to medium high heat and oil (I set my electric griddle to 350 degrees). Place bread slices on griddle and cook both sides for about 4 minutes each. Move to plate, sprinkle with powdered sugar, and add the bananas on top. Serve with Caramel Sauce.
The Beechmont Inn Bed & Breakfast
Bed and Breakfast Foodie