Bananas Foster French Toast

Courtesy of Paula Deen & The Food Network

**Made this with the rum extract, but I suspect that Vanilla would also be delicious as well!**

Serves 10

* 4 large eggs
* 1 cup heavy cream
* 1 teaspoon ground cinnamon
* 8 tablespoons butter, divided
* 8 large croissants, halved
* 1/2 cup dark corn syrup
* 1/2 cup firmly packed brown sugar
* 1 cup maple syrup
* 1 cup chopped pecans
* 6 ripe bananas, halved crosswise and lengthwise
* 1 teaspoon rum extract

In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

**Made this with the rum extract, but I suspect that Vanilla would also be delicious as well!**

Half Recipe:

2 large eggs
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
4 tablespoons butter, divided (for cooking)
4 large croissants, halved
1/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
1/2 cup maple syrup
1/2 cup chopped pecans
3 ripe bananas, halved crosswise and lengthwise
1/2 teaspoon rum extract


Alfredo Sauce

Courtesy of Tyler Florence and The Food Network

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
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