Preparing the French Toast:
- Make the Custard Mixture:
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
- Soak the Bread:
- Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side. Ensure the bread is fully saturated but not soggy.
- Cook the French Toast:
- Heat a large skillet or non-stick pan over medium heat. Add a bit of butter to coat the bottom of the pan. Fry each slice of soaked bread until golden brown on both sides, about 2-3 minutes per side. Keep the cooked French toast warm in the oven if making multiple batches.
Making the Banana Pecan Caramel Topping:
- Caramelize the Bananas:
- In a separate skillet, melt the butter over medium heat. Add the brown sugar and stir until it begins to dissolve. Add the sliced bananas and pecans, cooking until the bananas are soft and the mixture is bubbly, about 3-4 minutes.
- Add Cream:
- Pour in the heavy cream and a pinch of salt, stirring to combine. Allow the mixture to simmer for another minute until thickened into a rich caramel sauce.
Serving:
- Assemble the Dish:
- Plate the warm French toast and generously spoon the caramel banana pecan topping over each slice.
Optional Enhancements:
- Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
- Maple Syrup: Drizzle with maple syrup for added sweetness.
- Powdered Sugar: Dust with powdered sugar for a beautiful presentation.
Tips:
- Bread Choice: Using a thick, dense bread like brioche or challah is key to a good French toast, as it holds up well to soaking and frying without falling apart.
- Banana Ripeness: Slightly firmer bananas work better for this recipe as they hold their shape when cooked in the caramel.
This Banana Pecan Caramel French Toast is a true feast for the senses, offering a perfect blend of textures and flavors that are sure to delight any palate. It’s an impressive dish for special occasions or whenever you want to treat yourself and your loved ones to something extra special.