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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I came up with this after reading a post by californiacook. Her cake with fruit kabob got my brain to working. I wish I had some Root Beer from South Louisiana as they use real cane sugar. Not corn sweetener. Ingredients:
12 2” squares of banana nut bread |
3 bananas cut into 12 chunks |
2 eggs |
splash of milk |
butter for browning bread |
4 skewers |
caramel sauce |
2 cups root beer (do not use diet) |
1 cap of rum flavoring |
1 cup sugar |
1/4 cup water |
1/4 cup unsalted butter |
1/3 cup whipping cream |
Directions:
1. Boil root beer and rum flavoring in a heavy medium saucepan until it is reduced to 2/3 cup, 12 to 15 minutes. Remove from pan and set aside.
2. Pour the sugar into the same pan. Drizzle water over so all sugar is moistened.
3. Cook over high heat, stirring often, until mixture turns a rich amber color, 7 to 10 minutes. Remove from heat and add butter.
4. When it melts, stir it in and add the cream and reduced root beer. Return to high heat and heat to a boil. Whisk vigorously. Remove from heat.
5. While cooling beat egg in a bowl with a splash of milk . Dip the nut bread in the mixture and brown in butter on each side like French toast.
6. Place 3 squares of bread and three banana chunks on each skewer and top with warm caramel sauce. Serve with a side of ice cream
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