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.
ingredients
Whipped Cream Cheese
French Toast
Banana Foster Topping
Confectioners'
directions
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.
Preheat the oven to 300ºF. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
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.
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.
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.
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.
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.
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.
For the whipped
cream cheese: 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.
For the french
toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs
until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
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.
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.
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.
For the banana
foster topping: Heat the butter in a large saute 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.
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.
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.