Mother Hens: French Toast with Caramelized Banana

Mother Hens: French Toast with Caramelized Banana

French Toast with Caramelized Banana
Serves 4-6
From Chef Suzanne Vizethann

 

  • 3 whole Handsome Brook Farms eggs
  • 1 cups heavy cream
  • 1 cup whole milk
  • 1 tbsp ground nutmeg
  • 1 tsp vanilla extract
  • 2 TSBP maple syrup
  • Pinch of salt and ground nutmeg
  • large skillet/pan or griddle for cooking French toast
  • whisk
  • large mixing bowl
  • 1 loaf ciabatta, at least 1-2 days old
  • 2-3 bananas
  • 1 stick unsalted butter/knife
  • fish spatula-(chef to bring)
  • 1 cup raw sugar
  • small blow torch for bruleeing banana
  • small sheet tray
  • 1 cup powdered sugar
  • wire mesh sieve or powder sugar shaker
  • real maple syrup for serving

 

  1. Start by making the batter that we will dip our bread into.  Crack eggs into a medium size mixing bowl.  Whisk the eggs together until completely liquid.  You always want to do this first in baking when a recipe calls for eggs to ensure they are totally incorporated into the other ingredients you add.
  2. Then add 1 cup whole milk, 1 cup heavy cream, 2 TBSP real maple syrup, pinch of nutmeg and salt.  Whisk everything together and set aside while you prepare your bread.
  3. Slice ciabatta loaf into slices about 1” thick.
  4. Pre-heat a griddle or a saute pan to medium heat or 350 if using a griddle.  Dip ciabatta slices into the batter and place on a drying rack to allow excess batter to drip off.
  5. Add about 1-2 TBSP butter to your griddle, once almost melted add battered bread and let cook about 2 minutes a side.
 
For bruleed banana:
  1. Cut banana in half horizontally.  Remove outer layer along with the banana strings.  These are edible but something I personally decide to leave out.  Place banana halves onto a sheet tray/cookie sheet. 
  2. Using a spoon Lightly spread raw sugar on your banana halves in an even layer.  Using a crème brulee torch which you can find in most kitchen ware sections of your local department store.  Torch sugar, moving the flame back and forth until sugars start to bubble and caramelize leaving a nice golden brown color.  You don’t want to do this too far ahead as it won’t remain crunchy and I love the texture of the burnt sugar.
  3. Lift French toast out of pan/griddle and put on a plate.  I like to sprinkle the top with confectioners sugar and then garnish with bruleed banana.  I have maple syrup on the stove because heated syrup is so much better than cold.  Pour on top of French toast and you just won the key to any kids heart and mine for that matter 

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