French Toast with Banana Cream Topping
Begin the Topping at least two hours in advance of serving.
French Toast:
8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
Butter or margarine for frying
Banana Cream Topping:
2 ripe bananas, peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup confectioners’ sugar
3 tablespoons fresh lemon juice
Topping: In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the
bananas become very soft. With a slotted spoon, transfer bananas to
blender. Add 1/4 cup liquid from the pan and puree until smooth.
Cover with plastic wrap in medium bowl and chill until cold (at least
2 hours).
Just before removing banana mixture from the refrigerator, beat
whipping cream in a medium bowl until stiff peaks form. Remove banana
puree and fold into the whipping cream.
French Toast: In a large bowl, whisk together the eggs, milk,
cinnamon and vanilla extract. Dip bread slices into egg mixture,
coating both sides generously. On a griddle or skillet at medium heat,
melt butter and then cook slices until each side is golden-brown. You
can place completed French toast slices on a serving plate in an oven
set to 100 degrees F to keep finished slices warm as you cook the
others.
Top each serving of French toast with a generous dollop of the Banana
Cream Topping. Garnish with a few slices of freshly-sliced banana.
Yield: 4 servings
B-man 