Ingredients 6 eggs

1/2 tsp ground cinnamon

1/8 tsp kosher salt

1/2 cup milk

1/4 heavy cream

6 Tbs firmly packed dark brown sugar-divided

8 sliced brioche (day old), each 1 inch thick

4 Tbs unsalted butter- divided

5 bananas, cut on the bias into 1/2-inch slices

1/3 cup rum

1 tsp. vanilla bean paste

5 Tbs water

Instructions

Preheat an oven to 200ºF.

In a medium bowl, combine by whisking together the eggs, cinnamon, milk, cream, 1 Tbs. of the brown sugar and salt until well combined. Soak a few bread slices in the bowl, turning once, for 30 seconds at a time. Transfer the coated bread to a rimmed dish and repeat with the remaining slices of bread.

In a skillet over medium heat, melt 1 Tbs. of the butter for each batch. Add four coated bread slices to the skillet and cook, turning once, until golden, 2 to 3 minutes per side. Transfer the browned slices to a baking sheet fitted with a wire rack and transfer to the oven to keep warm. Repeat for the remaining four slices and add to oven to keep warm.

Meanwhile, in another skillet over medium-high heat, melt the remaining 2 Tbs. butter. Add the bananas and cook, stirring occasionally and cook until they are lightly browned, about 3 minutes. Pour in the rum; carefully, then add the remaining 5 Tbs. brown sugar, vanilla bean paste and water. Coat the bananas evenly in the sauce and simmer until the sauce has thickened, about 2 to 3 minutes more.

Remove the toasts from the oven and individually plate the toast and top with bananas foster and serve immediately.

Recipe adapted from the Williams Sonoma http://www.barefootcontessa.com/

Copyright © Andicakes 2010.

Recipe by yumm yumm yumm.

Microformatting by hRecipe.