Who could turn down something that looks this delicious? This dessert/brunch mashup has just the right amount of sweetness and spice, and the texture is light, moist and flavorful.
- 4 Tablespoons unsalted butter, divided
- 1 banana, sliced
- 1/2 Cup banana liqueur
- 3 Ounces brown sugar
- Pinch of cinnamon
- Pinch of kosher salt
- Egg batter (2 large eggs, 1/4 cup milk, 2 tablespoons cinnamon)
- 3 pieces thick-cut challah bread
- Confectioners' sugar, for garnish
Step 1: In a medium saute pan over medium high heat, heat 2 tablespoons butter. Saute 1 sliced banana until golden brown and caramelized.
Step 2: Deglaze the pan with 1/2 cup banana liqueur and reduce by half.
Step 3: Add 3 ounces brown sugar. Reduce heat to low and simmer, stirring with a wooden spoon until the sugar is melted. Add a pinch of cinnamon and pinch of salt. Keep warm over a low flame (if the flame is too high the sauce will break).
Step 4: In a medium-sized bowl, mix the egg batter: combine 2 large eggs, 1/4 cup milk and 2 tablespoons cinnamon. Whisk together.
Step 5: In a large saute pan over medium high heat, heat the remaining 2 tablespoons butter. Dip 3 pieces of thick-cut challah bread in the egg batter to coat both sides and place in the hot pan. Cook until golden brown, about 3 minutes per side.
Step 6: Cut French toast on a diagonal. Place on a plate spreading the French toast out. Ladle the Bananas Foster sauce over the top of the French toast. Sprinkle with confectioners' sugar.