French toast foster

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.

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