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French Toast with Vanilla Bourbon ad Caramelized Bananas
Photo: Mitch Mandel
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The word "stuffed" is never a good sign on a restaurant menu. Case in point: This breakfast calamity from Bob Evans contains a full day's worth of sodium, fat, and saturated fat and nearly 5 days' worth of cholesterol-spiking trans fat! Sweet carb-based breakfasts can never contend with protein-driven dishes, but if you're going to do it, these boozy, banana-topped French toast slices are about as good as it gets.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Heat the butter in a medium nonstick pan over medium heat. Add 2 tablespoons of the bourbon and all of the brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes; add the bananas and heat through. Stir in 1/4 cup milk and keep warm.
Whisk together the remaining 3/4 cup milk, eggs, cinnamon, vanilla, and the remaining 2 tablespoons bourbon. Heat a large cast-iron skillet over medium heat. When the skillet is warm, spray with a light coating of nonstick cooking spray. Working 2 pieces at a time, dip the bread into the bourbon-egg mixture. Let soak for 30 seconds. Flip each piece over and soak the other side for 30 seconds.
Add the bread to the hot skillet. Cook until golden brown on the bottom, about 3 minutes. Flip and cook for an additional 2 to 3 minutes, until both sides are golden brown and slightly crispy. Serve with the warm banana topping.
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