BANANAS FOSTER FRENCH TOAST WITH RUM SPIKE WHIPPED CREAM

FrankAndLola_F_Toast_BIG

 

FRANK & LOLA’S AT MARGARITAVILLE BEACH HOTEL
ERIC TROUP
 

 
French Toast:
5 large eggs
17 oz. heavy cream
8 oz. sweetened condensed milk
1 tsp. cinnamon
1 vanilla bean (seeds and pulp only)
4 thick slices of Challah bread, slightly dried out
2 oz. butter
1 oz. powdered sugar
2 oz. rum-soaked raisins
2 oz. candied pecans

In a large mixing bowl, mix the first 5 ingredients together until all are well incorporated. In a large baking pan, place all 4 slices of bread on the bottom. Add the custard over the top of the bread and refrigerate for 15-20 minutes. In a non-stick skillet over medium heat, add 1 oz. butter. Place the 2 pieces of custard-soaked bread on the hot skillet. Cook for 2-3 minutes per side or until golden brown. Repeat the process on the second side of the bread. When the French toast is finished cooking, remove from the pan and cut diagonally. Assemble by shingling bread across a large plate. Top with sauce and banana mixture. Add whipped cream and powdered sugar.

Sauce:
½ cup dark brown sugar
¼ tsp. allspice
½ tsp. nutmeg
3 oz. butter
3 bananas, slightly under ripe
½ oz. spiced rum
½ oz. banana liqueur

In a medium skillet over high heat, add 3 oz. butter to the pan until it is almost melted. Add the remaining ingredients for the sauce in order to the pan and cook until sauce is not grainy. When done, remove from the heat and reserve at room temperature until ready to serve.

Whipped Cream:
8 oz. heavy cream
¼ cup dark brown sugar
1 vanilla bean (seeds and pulp only)
1 oz. spiced rum

In a mixer with a wire whip attachment, add 8 oz. whipped cream. Start the mixer on medium speed. As the cream starts to show a slight ripple effect, add the dark brown sugar, rum, and vanilla and bring to a stiff peak.