by drbabs
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2
slices stale French (or other--see above) bread
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1/4 cup
whole milk (or half-and-half or cream)
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1
egg yolk
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1 teaspoon
vanilla extract
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1
tiny pinch of salt
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1 teaspoon
honey
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1 tablespoon
butter
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Whisk together milk, egg yolk, vanilla extract, salt and honey until completely blended.
Ask the hotline about this step!Let bread soak in custard, turning it and pressing down on it as necessary, so that as much of the custard as possible is absorbed by the bread. You can do this ahead and refrigerate it overnight.
Ask the hotline about this step!Preheat oven to 300. Heat butter in small skillet until sizzling. Brown the bread well on both sides. (Do not wash the skillet.) Place bread in a baking dish (or the dish in which you will serve the pain perdu if it's oven proof) and place into the oven. Bake for about 15 minutes--until bread is cooked through and slightly puffy.
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1 tablespoon
butter
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1/2
banana, sliced into rounds
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1 tablespoon
brown sugar
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2-3 tablespoons
water or dark rum--or a mixture of both
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1
pinch of kosher salt
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1/4 cup
pecans, toasted and coarsely chopped
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a sprinkle (or shower) of fresh nutmeg
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Add a tablespoon of butter to the lovely browned butter that is left in the skillet after browning the bread. Briefly saute (over low-medium heat) the banana slices so that they are coated with browned butter. Sprinkle over the brown sugar, salt and pour in the water or rum. Raise heat slightly, and stir, being careful not to mush up the bananas, until the sauce reduces and becomes syrupy.
Ask the hotline about this step!Remove bread from oven, Spoon bananas over bread, and pour over remaining sauce. Sprinkle with chopped pecans and shower with freshly grated nutmeg.
Ask the hotline about this step!Laissez les Bons Temps Roulez!
Ask the hotline about this step!Oohhhh....could there be anything more perfect than this combination of banana's foster and french toast? I'm thinking NOT! Perhaps a scoop of vanilla ice cream melting in the middle of it all?
I love bananas. pecans. rum and french toast! What can I say?
I wish I could make your "lost bread" find its way to me...it's killing me to be able to smell the banana pecan sauce cooking in my head and not able to have any! This will be gracing my dessert table soon! Thanks drbabs for another fabulous recipe!
You are at it again - and we are still enjoying your artichoke tapinade. Way to switch gears!
Oh--I'm SO glad you liked it! (I won't tell pierino that you called it tapenade...)
Photo is of bread soaking in custard--I took more pictures but accidentally deleted them from the camera. (ARRGH!!)
This definitely falls within the elite class of died-and-gone-to-heaven foods. The dark rum in the sauce is simply inspired. I think I need a though cycling workout just having read this one!! ;o)
Thanks so much---it is dauntingly fattening. I'm making vegetable soup for dinner tonight!
yup. I had to hit the spin class hard after that this morning, but it was so worth it.
Yum. Major yum. If you ever make it down this way you're pretty much going to have to make this for us :-)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Wow, this is like Banana's Foster meets Pain Perdu!! Really wonderful. Holy Smokes!!