Spicy Spiked Banana French Toast

Rum and red pepper flakes are an intriguing flavor combination, and they make a perfect sauce for this fluffy French toast recipe. MORE + LESS -

Inspired Taste

September 21, 2012

Banana-Rum Sauce

1/2

cup butter

1/2

cup packed dark brown sugar

1/4

teaspoon crushed red pepper flakes

tablespoons dark rum

bananas, cut diagonally into 1/2-inch-thick slices

whole eggs

egg yolks

1/2

cup milk

1/4

cup whipping cream or half-and-half

teaspoon vanilla

tablespoons unsalted butter

slices thick-sliced bread

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1

In 10-inch skillet with lid, melt 1/2 cup butter over medium heat. Add brown sugar and pepper flakes; beat with whisk until brown sugar melts into butter. Remove skillet from heat. Beat in rum with whisk until smooth. Cover; set aside.
2

In large bowl, beat whole eggs and egg yolks with whisk until blended. Add milk, cream and vanilla; beat with whisk until blended.
3

In another 10-inch or a 12-inch skillet, melt 1 tablespoon of the unsalted butter over medium heat. Working in batches, dip bread slices into egg mixture, turning to coat; place in skillet. Cook about 3 minutes on each side or until golden brown. (Add additional butter if needed for each batch).
4

While French Toast is cooking, add sliced bananas to brown sugar-rum mixture. Cook over medium-low heat about 2 minutes, tossing gently, until bananas are softened.
5

Transfer French Toast to individual plates. Top with Banana-Rum Sauce.