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Prep Time: 30 Minutes Cook Time: 24 Minutes |
Ready In: 54 Minutes Servings: 8 |
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In 'Clinton St. Baking Company Cookbook' Ingredients:
3 large eggs |
1 1/2 cups half-and-half |
1/4 cup sugar |
1 teaspoon cinnamon |
1 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
1/4 teaspoon orange extract |
6 -8 slices brioche bread (1-inch thick) or 6 -8 slices challah (1-inch thick) |
5 tablespoons unsalted butter |
1/3 cup light brown sugar |
2 medium ripe bananas, cut into 1-inch slices on the bias |
2 tablespoons cinnamon sugar, plus more for sprinkling |
toasted pecan pieces |
Directions:
1. Preheat oven to warm, 250°.
2. Whisk together all the batter ingredients (eggs through extracts) in a shallow bowl.
3. Dip in each slice of bread for 5-6 seconds per side.
4. Swirl the bread in the batter, but don't soak the bread too long; make sure the outsides are wet but that the bread is not soaked all the way through.
5. Melt 1 tablespoon butter on a griddle; add bread and brown each side until dark golden, about 3 minutes per side.
6. Repeat with remaining slices.
7. Place all the toast on a lightly buttered cookie sheet and place the sheet into a warm oven.
8. Lightly brown 1 tablespoon butter in a separate 9-inch saute pan over high heat.
9. Once the butter is past the foaming stage, add the brown sugar and cook until melted.
10. Use a spoon to break up any sugar lumps.
11. Add the bananas and mix in until coated.
12. Sprinkle 2 tablespoons of the cinnamon sugar over the bananas; cook until the bananas become caramelized and golden brown, but not mushy and overcooked.
13. Be careful to keep the pan steady so that the bananas will caramelize.
14. Garnish the warm French toast with caramelized bananas, toasted pecans, and a sprinkling of cinnamon sugar.
15. May serve with maple butter on the side.
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