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A little rum in the morning? Ain’t nothing wrong with that!

A little fire in the morning? Ain’t nothing wrong with that!

Scorched eyebrows in the morning? Err umm. Might be a problem.

Have you ever made bananas foster? Have you ever been to Brennan’s Jazz Kitchen in Downtown Disney and ordered the bananas foster and watched them make a 4 foot tall flame? It’s pretty impressive. I recommend you try it sometime. Try ordering the bananas foster from Brennan’s that is. I don’t recommend making your own 4 foot tall flame….

I didn’t really scorch my eyebrows making this, just in case you were concerned.  It only calls for a small amount of rum, so I was actually disappointed by the very tiny flame that I got. I still wouldn’t recommend forcing a young child to make this for you, but if you use a little precaution you should be just fine without safety goggles.  Oh and FYI all the alcohol burns off while cooking, so you want to make sure to pour a little extra rum in your coffee.

Ingredients:

Serves 6

  • 12 large eggs
  • 3 cups half and half
  • 1/2 cup granulated sugar
  • 1 TB vanilla extract
  • 2 TB ground cinnamon, divided
  • Zest of 1 lemon
  • 1 tsp salt
  • 12 slices hearty sesame seed bread (i.e. Panera’s Sesmae Semolina)
  • Non stick cooking spray
  • 4 TB unsalted butter
  • 4 large, ripe bananas, peeled and cut into 1/2 inch slices
  • 1/2 cup brown sugar, packed
  • 1/4 cup dark rum

Directions:

1. In a large bowl, whisk together the eggs, half and half, granulated sugar, vanilla, 1 TB of the cinnamon, lemon zest, and salt.

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2. Heat a large saute pan over medium heat and spray with non-stick spray. Pour part of the egg mixture into a shallow bowl or dish and dip the bread in the mixture one slice at a time, being sure to coat both sides evenly.  Cook the bread, one to two slices at a time in the pan for 2-3 minutes per side until golden brown.  Place on a plate covered with foil to keep warm and repeat with remaining slices of bread.

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3. Heat a separate pan over high heat and add the butter to melt. Saute the bananas and brown sugar in the butter. Add the rum and very carefully light it with a long butane lighter. After the flame goes out, sprinkle with the remaining Tablespoon of cinnamon.

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4. Serve the french toast with the bananas on top and maple syrup if desired.

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ENJOY!

Source: Adapted from “The Panera Bread Cookbook” 

 

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