Yield: 1 servings
|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.