French Toast with Banana Cream Topping
Begin the Topping at least two hours in advance of serving.
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
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
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