Banana Foster Bagel French Toast

Saturday mornings are made for french toast and pancakes. Served with hot coffee and a good book.

When we are not dashing off for a kids sporting event I like to dabble in the decadent breakfast department. This week: banana foster french toast.

Warm caramely bananas…with a touch of cinnamon and rum

Decorating some warm slices of french toast (or french toast bagels if that is what happens to be on hand. We don’t judge.)

I am not a cooked banana fan. Banana bread is not my thing (sacrilege, I know). But this…this is truly divine. Even for bananas.

Banana Foster French Toast

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 4

Ingredients

4 medium sized bagels sliced in 1/2 or other sturdy bread sliced into ~3/4 inch thick slices
4 large eggs
1/2 cup milk
1 teaspoon ground cinnamon
4 tablespoons butter, divided
3 tablespoons brown sugar (or stevia to taste)
2 teaspoons rum flavoring
3 bananas sliced in 1/2 length-wise and then into thirds to yield 6 pieces per banana.

Instructions

For the french toast:
Heat 1 tablespoon butter in a frying pan (I like to use a cast iron skillet) over medium low heat.
Beat eggs and milk together until pale yellow. Add cinnamon and mix. Transfer to flat bottomed dish (e.g. 8 x 8 baking pan) – makes soaking the bread slices easier.
Soak bread slices in mixture for a few seconds on each side, then fry in hot oil/butter until golden (~ 2 min)
For the bananas foster sauce:
Heat butter in pan over medium-low heat until melted, but not browned. Add brown sugar or stevia and rum flavoring. Add banana slices and heat through.
To serve, spoon 1/4 of sauce over two slices of the warm french toast. Top with whipped cream, if desired.

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