Bourbon Banana French Toast

By Friday, April 17, 2015

This is a newlywed breakfast.

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What I mean by that is… I made it the first week we were home after getting married. We were still in this completely head-over-heels with happiness bubble. I am not the breakfast maker in our household (My Other Half and his father are known for their legendary breakfasts), but for some reason I decided to get up early and tackle this amazingness, and present it to my husband with a cup of dark roast as though our lives would forever be so effortless with wedded bliss.

HA!

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So we’ve been married 4.5 months and although it’s been terrific and lovely (and being married DOES feel different, by the way), I’m not so naïve. These sorts of breakfasts just aren’t real life.

But they CAN be dream life and that was exactly what I was getting at by whipping this up! I don’t think there are words in the English language that accurately describe the magic that goes on in your mouth when eating this French toast. Sorcery? Enchantment? Euphoria? I don’t know.

It’s just damn delicous. Oh, and it’s FRIDAY so you can totally make it this weekend.

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Rule of thumb – put bourbon in any recipe (breakfast, lunch or dinner) and my immediate response is GIVE ME THAT NOW.  This is no different.

Bourbon Banana French Toast

Yield: 4 servings

Ingredients

3 eggs
1/2 cup milk
1/4 tsp cinnamon
1/8 tsp nutmeg
3/4 cup toasted coconut (I used these
8 slices of bread
2 tsp + 2 tbsps butter, separated
2 tsp brown sugar
3 ripe bananas, sliced
2 tbsp bourbon
Caramel Sauce:
3/4 cup sugar
2 tbsp butter
1/2 cup cream (whipping or heavy)

Directions

In small pot, bring sugar and 1/3 cup water to boil. Continue to let boil without stirring but occasionally brushing down side of pan with pastry brush dipped in cold water, until the sauce is amber in colour. Standing back, stir in butter until melted. Stir in cream and cook, stirring constantly, until slightly thickened. Let cool.

Whisk together eggs, milk, cinnamon and nutmeg. Dip each bread slice into egg mixture until well soaked and then coat in coconut. In a big frying pan, heat 2 tsps butter and cook bread until golden. Wipe out the pan and melt remaining butter. Add brown sugar and bananas and cook until bananas are golden but still hold their shape. Stir in bourbon until almost no liquid remains. Top French toast with banana and drizzle with caramel sauce.

Adapted from Canadian Living



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