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Bananas Foster French Toast with Whipped Cream Cheese

A platter of Bananas Foster French toast with whipped cream, mint and fresh berries
Food Network
Prep Time
25 min
Cook Time
15 min
Yields
4 servings

Indulge in some dessert for breakfast with this fruit French toast. Surprise a loved one with this sweet treat. The whipped cream cheese topping is also great on pancakes.

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ingredients

Whipped Cream Cheese

8
oz cream cheese, at room temperature
1
tsp pure vanilla extract
½
tsp orange zest, finely grated
1
cup very cold heavy cream

French Toast

2
Tbsp granulated sugar
6
large eggs
1
cup whole milk
½
cup heavy cream
1
tsp ground cinnamon
1
tsp pure vanilla extract
4
Tbsp unsalted butter
4
Tbsp canola oil
8
day-old brioche slices, left out overnight on a baking rack

Banana Foster Topping

4
Tbsp unsalted butter
1
cup packed light brown muscovado sugar
1
pinch ground cinnamon
2
small ripe bananas, cut into thick slices
½
cup dark rum
2
Tbsp banana liqueur
Confectioners' sugar, optional
Mixed berries, for garnish
Mint sprigs, for garnish

Confectioners'

Mixed berries, forgarnish
Mint sprigs, forgarnish
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directions

Step 1

Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.

Step 2

Preheat the oven to 300ºF. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.

Step 3

Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.

Step 4

Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.

Step 5

Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.

Step 6

Heat the butter in a large sauté pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.

Step 7

Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.

Step 8

Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners’ sugar, if using. Garnish with mint.

Step 9

For the whipped

Step 10

cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a

Step 11

stand mixer fitted with the whip attachment and whip until light and

Step 12

fluffy.  Add the cold heavy cream and

Step 13

whip until soft peaks form. Cover and refrigerate until ready to use.

Step 14

For the french

Step 15

toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs

Step 16

until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.

Step 17

Make the French

Step 18

toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large

Step 19

saute pan over medium heat until the butter is melted and the oil begins to

Step 20

shimmer.

Step 21

Place 4 slices of

Step 22

the bread in the custard mixture and let sit on both sides until soaked

Step 23

through. Remove with a slotted spatula to allow the excess custard to run off.

Step 24

Cook until the toast is golden brown on both sides and cooked through, about 2

Step 25

minutes per side.

Step 26

Transfer the French

Step 27

toast to a baking rack set over a baking sheet and keep warm in the oven while

Step 28

you cook the second batch with the remaining butter, oil and bread. Keep French

Step 29

toast warm until ready to serve.

Step 30

For the banana

Step 31

foster topping: Heat the butter in a large saute pan over high heat until it

Step 32

begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the

Step 33

sugar has melted and the mixture has thickened slightly.

Step 34

Add the bananas and

Step 35

cook until slightly softened. Remove from the heat and add the rum and banana

Step 36

liqueur. Return to the heat and cook until the alcohol has burned off.

Step 37

Serve 2 slices of

Step 38

toast per person, topped with some of the bananas and their syrup, a dollop of

Step 39

the whipped cream cheese, some fresh berries, and sprinkling of confectioners’

Step 40

sugar, if using. Garnish with mint.

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