Paula Deen: Bananas Foster French Toast

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 eggs
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 4 tablespoons butter
• 8 large croissants, sliced in half
• 1 cup maple syrup
• 1/2 cup dark corn syrup
• 1/2 cup brown sugar, packed
• 6 bananas, ripe halved crosswise and lengthwise
• 1 cup pecans, chopped
• 1 teaspoon rum extract

Recipe

• 1 in a small bowl, whisk together the eggs, cream, and cinnamon.
• 2 melt 2 tablespoons of the butter in a large skillet over medium-high heat.
• 3 coat 4 of the croissant halves in the egg mixture, allowing the excess to drip back into the bowl.
• 4 place the croissant halves in the skillet and cook for 2 to 3 minutes per side, until lightly browned.
• 5 transfer them to a plate and cover with foil to keep warm. repeat, using remaining croissant halves and butter.
• 6 add the maple syrup, corn syrup, and brown sugar to the skillet.
• 7 bring to a boil, stirring, over medium-high heat.
• 8 reduce the heat to medium-low and simmer for 2 minutes.
• 9 add the banana quarters, turning to coat with the syrup, and the pecans, and simmer for 1 minute.
• 10 stir in the rum extract.
• 11 spoon the sauce over the croissants and serve immediately.