Cooking Instructions
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Step 1
Preheat the oven to 250 degrees F (120 degrees C).
Step 2
Prepare the Custard. In a large shallow bowl or pie plate, whisk the
Farmhouse Eggs® Large Brown Eggs (4)
and egg yolks until frothy and well combined.
Step 3
Add
Granulated Sugar (45 g)
,
Dark Brown Sugar (15 g)
,
Ground Cinnamon (3 g)
, and
Ground Nutmeg (as needed)
, and continue whisking until well combined. Add
Heavy Cream (160 mL)
,
Pure Vanilla Extract (10 mL)
, and
Dark Rum (15 mL)
, and whisk until well combined.
Step 4
In a pan or griddle, melt a few tablespoons of the
Unsalted Butter (110 g)
in a large skillet over medium heat.
Step 5
Prepare the french toast. Dip each slice of
Brioche (8 slices)
into the egg mixture, making sure both sides are evenly coated (do not let the bread soak in the custard mixture). Place brioche slices into skillet and sprinkle tops with
Cinnamon Sugar (to taste)
. Cook until the undersides are golden brown, about 2 to 3 minutes.
Step 6
Flip and sprinkle the tops with cinnamon sugar. Continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
Step 7
Remove the cooked toast slices from the pan and place them on a baking sheet in your preheated oven while you work on the next batch. Work quickly, as they will begin to dry out after 20 minutes or so. Also, don’t cover while in the oven, as you don’t want the French toast to get soggy.
Step 8
Repeat with remaining bread, adding more butter to the pan as needed.
Step 9
Prepare the bananas foster sauce. In a large skillet over medium-low heat, melt the
Unsalted Butter (110 g)
. Add in the
Dark Brown Sugar (165 g)
and
Pure Maple Syrup (120 mL)
, continue to and cook, whisking until the sugar has melted and the mixture is bubbling and starting to thicken about 5 minutes.
Step 10
Add in the
Ground Cinnamon (1 g)
,
Heavy Cream (120 mL)
,
Pure Vanilla Extract (10 mL)
, and
Salt (2 g)
, and whisk to combine. Using a silicone spatula, fold in the
Pecans (100 g)
and stir until completely coated.
Step 11
Fold in the
Bananas (2)
and gently stir until evenly coated. Cook for 1 minute. Be sure not to overcook here, or your bananas will become mushy.
Step 12
Remove the pan from heat and stir in the
Dark Rum (40 mL)
. Return the pan to the heat and cook for another minute to burn off the alcohol, leaving you with just a perfect rum taste.
Step 13
Remove warm French Toast from the oven and place it on a platter. Pour Bananas Foster Sauce on top and serve immediately! Optionally, serve with sweetened whipped cream or vanilla ice cream, or additional sliced bananas and pecans.
