Welcome to Brunch Week.
Today I have a special recipe for you.
It’s so incredibly delicious and sweet it will blow your mind.
You all know I’m all about blowing your mind.
And your taste buds.
This is sure to do both.
I would have never considered myself a French Toast lover. I make it all the time for the boys in the household, yet I never really cared for French Toast. Then last year I went to a conference and had Bananas Foster French Toast.
My life has never been the same.
I mean look at this stuff.
Warm, ooey, gooey, sticky bananas over top off sweet, cinnamon-y bread.
It’s like heaven…
on a plate…
I cannot get enough of this stuff.
So if you’re looking for a recipe to impress your mama on Mother’s Day this is the one for you.
And you’re mama!
- 6 slices of baguette
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon of Roasted Saigon Cinnamon
- 2 tablespoons brown sugar vanilla brown sugar if you have it
- Dash salt vanilla salt if you have it
- 3 tablespoons butter
- 4 tablespoons butter
- 4 banana cut into slices
- 5 tablespoons brown sugar vanilla brown sugar if you have it
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons water
- 1 teaspoon rum extract
- 1 cup chopped walnuts
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Preheat your oven to 200 degrees F.
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Take a cookie sheet and lay parchment on it, then place a wire rack over that. Set aside.
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In a medium sized bowl combine eggs, milk, roasted saigon cinnamon, brown sugar, and salt. Whisk until smooth.
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Pour half the mixture into a shallow pan.
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Take your bread and soak it for a minute or two in the mixture, then turn over and soak the other side. Place the bread into a spare casserole dish over rimmed sheet. Repeat until you soak all 6 pieces. Then pour the remaining half the mixture over top. Let it soak in.
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In a pan over medium heat melt 1 tablespoon of butter, then add 2 slices of bread. Cook on each side till lightly browned.It should take about 2 to 3 minutes per side. Place the slices on the rack on the cookie sheet. Repeat until all 6 slices of bread are cooked. Then slide the cookie sheet with the toasts inside the oven to keep them warm until the bananas are cooked.
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In a medium to large skillet over medium high heat, melt the butter. Add the bananas and cook them until they brown, which takes about 2 or 3 minutes.
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Add the orange juice, brown sugar, water, extract and walnuts.
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Cook on medium high for about a minute then reduce to a simmer and allow the sauce to thicken. This should take about 2 to 3 minutes.
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Take the cookie sheet with french toast out of the oven.
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Place slices on plates.
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Top with bananas foster mixture.
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Serve with a big old sweet smile!
Recipe adapted from Williams Sonoma
Stop by all the other Brunch Weekers to see what they cooked up for you:
Beverages
Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep
Eggs
Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom
Meat, Poultry and Fish
Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner
Breads, Grains, Cereals and Pancake-type Yums
Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Desserts
Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes
Fruits and Veggies
Honey-Watermelon Soup by Culinary Adventures with Camilla
Make sure you stop by to see my Candied Bacon post to learn how to make candied bacon. Seriously yummy and addictive.
Disclosure: I received a bag of California Walnuts to try out. I loved them so much I used them in this recipe. Just for the record this is the only thing I received as a gift for Brunch Week. And by now you know if I don’t like something I’d totally tell you. It’s how I roll. There was no compensation paid to me for Brunch Week. It’s just a fun event I wanted to participate in.
The #BrunchWeek sponsors are:
Food and Wine Conference and #SundaySupper
To see a full list of the prizes being offered just stop by the Candied Bacon post, it has photos of all the wonderful prizes.
Punch in your info in the rafflecopter below for more chances to win!
Other brunch recipes I love:
Thanks so much for reading. Make sure you tune in from Wednesday to Saturday for more #BrunchWeek recipes.
Toodles and smoochies! xx
katie says
May 6, 2013 at 9:48 AMYum! This french toast sounds amazing my friend!
Kim Beaulieu says
September 2, 2013 at 10:17 PMThanks Katie.
Ellen Christian says
May 6, 2013 at 10:00 AMOh my gosh that does sound so good!
Kim Beaulieu says
September 2, 2013 at 10:18 PMThank you so much.
mjskit says
May 6, 2013 at 10:38 AMFrench toast with caramelized bananas is one of our favorite weekend brunches! Mine are somewhat similar but I do love some of the special love ingredients you included. I’ve never heard of Roasted Saigon Cinnamon. Where on earth do you get that? And I LOVE the addition of orange and rum in the bananas. Next time I’m making these!
Kim Beaulieu says
May 6, 2013 at 12:18 PMI found it in the states, it’s impossible to find in Canada, at least where I live. It’s made by McCormick. It’s in their gourmet line- http://www.mccormickgourmet.com/Products/Spices/Cinnamon-Roasted-Saigon.aspx. I also love their smoked paprika, obviously not on bananas though. lol
Julie @ Julie's Eats & Treats says
May 6, 2013 at 10:53 AMI LOVE Bananas Foster! It’s life changing!
Kim Beaulieu says
September 2, 2013 at 10:18 PMI know right. I can still remember the first time I had it.
Abbe@This is How I Cook says
May 6, 2013 at 10:56 AMSounds positively fabulous Kim. I love French toast and I love Bananas Foster! What a way to start the day!
Kim Beaulieu says
September 2, 2013 at 10:19 PMIt was indeed.
Christine (Cook the Story) says
May 6, 2013 at 11:07 AM“Warm, ooey, gooey, sticky bananas over top off sweet, cinnamon-y bread.” I am SOLD! Yum!
Kim Beaulieu says
September 2, 2013 at 10:19 PMRight, so good. I love this recipe.
john@kitchenriffs says
May 6, 2013 at 11:09 AMGreat twist on two classic dishes! I’ll never say no to French Toast or Bananas Foster. Combined? Totally irresistible! Fun post – thanks so much.
Kim Beaulieu says
September 2, 2013 at 10:21 PMThanks so much John. Makes a great breakfast. Or dinner. Or snack.
Jane's Adventures in Dinner says
May 6, 2013 at 11:47 AMLovely! Bananas Foster are a favourite in our house.
Kim Beaulieu says
September 2, 2013 at 10:22 PMHere too. So good.
Katerina says
May 6, 2013 at 12:09 PMVery classic and very taste! Definitely something I would love to have on my brunch table!
Ashley Bee (Quarter Life Crisis Cuisine) says
May 6, 2013 at 12:35 PMSo tasty! I’ve never had bananas foster in general but this does look amazing!
Allison (Spontaneous Tomato) says
May 6, 2013 at 2:09 PMYum! This is my kind of French toast, too! Lots of fruit on top, but no shortage of cinnamon, sugar, and a spike of alcohol. It looks sooo good.
Aly ~ Cooking In Stilettos says
May 6, 2013 at 4:39 PMOK – Kim – not fair! Now I’m miffed I got stuck eating a (delish) breakfast burrito when I should be having this french toast for breakfast 🙂 *stomps stiletto* Looks amazing!
Suzanne Perazzini says
May 6, 2013 at 5:18 PMThese days I eat basic breakfasts of oats, kiwifruit and milk so this is a little agonising to look at. It looks all gooey and delicious. But I prefer to be comfortable and so I make sacrifices like this. LOL.
Suzanne says
May 6, 2013 at 5:31 PMThis looks sooo good! Would you recommend adding rum (and cooking off the alcohol) to make the bananas more “foster-y”? And I’m totally jealous your sabre spoons.
Kim Beaulieu says
May 6, 2013 at 5:47 PMI can’t have alcohol so I subbed in orange juice. IBS and alcohol do not mix well. But if you can use alcohol by all means add away. I never trust the burn off so I rarely use alcohol in my recipes. I love these spoons, I got them at Gracious Home and luckily they ship to Canada. Score1
Kate | Food Babbles says
May 6, 2013 at 6:34 PMOoo! I’m SO excited about brunch week AND this French toast!! I host a Mother’s Day brunch every year and just today I was thinking about the menu. This will definitely be on it!! I can’t wait to make this.
Dianna says
May 6, 2013 at 6:48 PMI have something similar scheduled for later in the week, and seeing this has definitely whet my appetite to get in the kitchen & make it! 🙂 Looks like breakfast dessert… my favorite kind of dish. 😉
Liz says
May 6, 2013 at 7:25 PMWhoa, your French toast looks just terrific, Kim! I could easily eat a bowl of just the banana topping alone! And what a terrific line up for your giveaway…off to enter 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
May 6, 2013 at 8:01 PMI’m not a huge French toast fan, but that’s mostly because I don’t like the syrup with the toast. The bananas foster topping, however? I’d be all over that. It looks and sounds amazing. I’ll take your alcohol portion since you can’t have it, ok? 🙂
Stephanie @ Eat. Drink. Love. says
May 6, 2013 at 11:54 PMConsider my mind blown!! I love bananas foster so freaking much!
Maureen | Orgasmic Chef says
May 7, 2013 at 12:51 AMI had my first bananas foster at the original in New Orleans and have loved it ever since. I want to be able to do it tableside like they do. 🙂
Kim Porter says
May 7, 2013 at 1:15 AMBananas foster is one of my favorite desserts! So glad to see this new spin so that I can enjoy it for breakfast, too!
Kayle (The Cooking Actress) says
May 7, 2013 at 7:50 AMOMG MY life will never be the same! So good!
Terri/LoveandConfections says
May 7, 2013 at 7:55 PMI was drooling as I read your post. I love Bananas Foster and to have it for brunch is a real treat. Happy brunching!
Amanda Thompson says
May 7, 2013 at 11:12 PMBananas Foster + French Toast = Heavenly Breakfast!
Debra says
May 8, 2013 at 4:09 AMI can’t sleep, am hungry, want this now!
steph@stephsbitebybite says
May 8, 2013 at 10:39 AMBest breakfast EVER!
Nancy @ gottagetbaked says
May 8, 2013 at 4:53 PMBrunch Week is the best week ever! I could eat brunch any time of day and your bananas foster french toast looks incredible. I often saute bananas in butter and brown sugar to top my french toast so I’m already a huge fan of this dish. I’m definitely going to look for the roasted saigon cinnamon next time I cross the border.
Laura says
May 10, 2013 at 7:34 PMThis looks so amazing! I will definitely be trying this out!