Bananas Foster French Toast
For the French Toast:
1 cup half-and-half (can use fat-free)
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon fresh orange zest
1 teaspoon vanilla extract
1 tablespoon of unsalted butter
1/2 loaf of French Bread, sliced diagonally about 1½-inches thick (about 8 slices)
For the Sauce:
1/2 stick unsalted butter
2 cups bananas, sliced
1/2 cup pecan or walnut pieces
3/4 cup maple syrup
1 tablespoons dark rum or 1 teaspoons rum or vanilla extract
Preheat oven to 225°F. Combine all ingredients for the French Toast except pat of butter and bread and stir well. Soak bread in batter for 5 minutes. Heat butter over medium heat in a large skillet. Brown soaked bread on each side and place in baking dish. Keep French Toast warm in oven until all slices are cooked.
For sauce, add butter and bananas to same pan. Cook 5 minutes. Add rum or extract. Allow alcohol to burn off if using rum. Stir in pecans and syrup. Remove French Toast from oven and top with sauce. Serve immediately.
Sauce is also wonderful over vanilla ice cream, pound cake, or waffles. Recipe is easily halved for smaller quantities.