Description
Thick cut challah French toast with a buttery banana and rum caramel sauce is the perfect breakfast for your mom this Mother’s Day.
Ingredients
- FOR THE FRENCH TOAST:
- 2 whole Eggs
- ½ cups Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoons Ground Cinnamon
- 3 Tablespoons Granulated Sugar
- 1 pinch Salt
- 6 slices Challah Bread (or Bread Of Your Choice)
- Butter, For Frying
- FOR THE BANANA CARAMEL SYRUP
- ¼ cups Butter
- ¾ cups Brown Sugar
- 3 Tablespoons Whipping (heavy) Cream
- ¼ teaspoons Ground Cinnamon
- 1 teaspoon Vanilla Extract
- 4 Tablespoons Dark Rum (optional)
- 2 whole Bananas, Peeled And Thickly Sliced
Preparation
For the French toast:
In a bowl, whisk together the eggs, milk, vanilla, cinnamon, sugar, and salt. Set aside.
Heat a frying pan over medium-high heat. Add a pat of butter to the pan to melt.
Dip each slice of bread into the egg mixture until the bread has soaked up some of the liquid. Flip the bread and repeat on the other side. Add the soaked bread to the frying pan. Fry for 2 – 3 minutes per side, depending on the thickness of your bread, until golden brown. Remove the cooked toast to a plate and finish cooking the rest.
For the banana caramel syrup:
In a pot, melt the butter over medium-high heat. Add the brown sugar and whisk gently to combine. Once the butter and sugar are incorporated together, stop whisking and let the mixture come to a low boil. Without stirring, let the sugar mixture boil for 2 minutes.
Slowly add the whipping cream and whisk to combine. Stir in the cinnamon and vanilla. Add the rum and banana slices. Cook for 45 seconds to 1 minute or until the bananas begin to soften. Keep an eye on them becaue you don’t want them to turn mushy.
Spoon the bananas and caramel syrup directly over the French toast. Serve immediately.
