French Toast With Brown Sugar Banana Syrup
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
45
Sourness
46
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Butter1 tsp
Pumpkin Pie Spice2 tbsps
Molasse1 cup
Brown Sugar1 cup
Water1 loaf
Challah2 cups
Milk3 large
Egg1 cup
All-Purpose Flour2 tsps
Vanilla Extract2 tbsps
Light Brown Sugar1 tsp
SaltDirections:
1
Nonstick cooking spray For Syrup: In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water
2
Bring to a boil, add bananas then lower heat and let simmer for 3 minutes
3
Remove syrup from heat, cover and keep warm
4
Serve over French toast
5
Cook's Note: Also makes a great topping for ice cream
6
For French toast: Preheat oven to 400 degrees F
7
Slice bread into 12 slices
8
Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe
9
Place remaining 8 slices on a baking sheet
10
Toast in oven for 3 minutes
11
Remove and lower oven temperature to 250 degrees F
12
In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt
13
Spray a 12-inch skillet with nonstick cooking spray and place over medium heat
14
Working in batches of 4, dip the bread into the batter and soak both sides
15
Remove allowing excess to drip back into the bowl and place in the hot skillet
16
Cook until golden brown on both sides, about 3 minutes per side
17
Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven
18
Repeat with remaining slices of bread
19
Save remaining batter and extra syrup for bread pudding Round 2 Recipe
20
Serve hot with Brown Sugar Banana Syrup