Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Milk |
| 2 \N | Eggs; lightly beaten |
| 1 tablespoon | Dark rum plus 1/2 cup |
| 2 teaspoons | Sugar plus 3 tablespoons |
| 3 \N | 1 inch slice brioche; from a medium loaf, |
| \N \N | ; cut into 12 small |
| \N \N | ; triangles |
| 6 tablespoons | Unsalted butter |
| 8 smalls | Scoo vanilla ice cream; frozen hard for |
| \N \N | ; serving |
| 4 \N | Firm bananas; cut diagonally |
| 2 teaspoons | Lemon juice |
| \N \N | Confectioners' sugar; for sprinkling |
In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar. Soak bread triangles 30 seconds per side, until well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1½ minutes per side, or until golden brown. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges.
In another skillet, melt remaining 4 tablespoons butter over medium heat.
In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side. In a small pan warm remaining ½ cup rum and pour over bananas. Heat one minute, then carefully light with a long match. Shake pan until flames subside and pour over toasts and ice cream. Sprinkle with confectioners' sugar and serve immediately.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4081
Converted by MM_Buster v2.0l.