A classic dessert turns brunch staple
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 4 tablespoon unsalted butter, divided
  • 1 banana, sliced
  • 1/2 cup banana liqueur
  • 3 ounce brown sugar
  • pinch of cinnamon
  • pinch of kosher salt
  • egg batter (2 large eggs, 1/4 cup milk, 2 tablespoons cinnamon)
  • 3 pieces thick-cut challah bread
  • confectioners' sugar, for garnish
Directions
  1. Step 1: In a medium saute pan over medium high heat, heat 2 tablespoons butter. Saute 1 sliced banana until golden brown and caramelized.
  2. Step 2: Deglaze the pan with 1/2 cup banana liqueur and reduce by half.
  3. Step 3: Add 3 ounces brown sugar. Reduce heat to low and simmer, stirring with a wooden spoon until the sugar is melted. Add a pinch of cinnamon and pinch of salt. Keep warm over a low flame (if the flame is too high the sauce will break).
  4. Step 4: In a medium-sized bowl, mix the egg batter: combine 2 large eggs, 1/4 cup milk and 2 tablespoons cinnamon. Whisk together.
  5. Step 5: In a large saute pan over medium high heat, heat the remaining 2 tablespoons butter. Dip 3 pieces of thick-cut challah bread in the egg batter to coat both sides and place in the hot pan. Cook until golden brown, about 3 minutes per side.
  6. Step 6: Cut French toast on a diagonal. Place on a plate spreading the French toast out. Ladle the Bananas Foster sauce over the top of the French toast. Sprinkle with confectioners' sugar.