Sunday, September 11, 2011

Bananas Foster French Toast

Hello!


What a fun week it's been. We baked tons of breads in class. One of the breads was Challah. This delicious jewish egg bread is one of my favorites and I've actually made it before many times, usually for Thanksgiving. In class the only difference was that we did a 6 strand braid, and I usually only do a 3-4 strand braid. It was a little more challenging, but still really fun to try. We were allowed to take 1 loaf home which got me thinking of what I could do with it. Challah is such a great bread by itself, but there's always so much of it. So I figured french toast would be the best way to use it.


Bananas Foster French Toast

challah, sliced
4 eggs
1 cup milk
1/2 tablespoon vanilla extract
1 teaspoon cinnamon
1 tablespoon butter

  • Slice the challah into 1/2 inch think slices.
  • Mix together the eggs, milk, vanilla and cinnamon until combined.
  • Dip each piece of the challah into the egg mixture for 10-15 seconds on each side. Make sure each piece is well coated.
  • In a large pan on high heat, melt the butter. Add the challah to the pan and cook until each side is golden brown, about 5 minutes on each side.


Bananas Foster Sauce:

4 tablespoons butter
3 tablespoons brown sugar
1/4 cup maple syrup
1/8 teaspoon cinnamon
1/4 teaspoon salt
2 bananas, sliced

  • In a saucepan on low heat, melt the butter. Add the brown sugar and cook until dissolved.  
  • Add the maple syrup, cinnamon and salt. Mix well and cook for another 3 minutes. 
  • Lower the heat to simmer and add the bananas. Make sure to cover them with the sauce and let cook for another 5 minutes.

    Plate the challah and cover with the sauce.



    Ashley