4 T. butter
2 bananas, peeled and sliced
2 T. brown sugar
1 T. dark rum
1/2 C. cream
Banana French Toast with Rum Cream
12 slices white bread, cut in 1˝-inch cubes
1/4 C. sugar
1 1/2 C. milk
1 t. vanilla
For the rum cream: The day before serving, melt butter in a skillet. Sauté
banana slices until golden on both sides. Remove with a slotted spoon and set
Stir brown sugar and rum into butter left in skillet. Bubble and stir until
sugar turns to a thick sludge. Stir in cream. Boil until mixture thickens
slightly. Pour into a jar or bowl. Cover and refrigerate until needed.
For the French toast: The day before serving, pile 1/3 of the bread cubes in a
buttered, 2-quart casserole dish. Scatter half of the fried bananas over the
bread. Add 1/3 more bread and remaining fried bananas. Top with remaining bread.
Whisk together sugar, eggs, milk, and vanilla. Pour over bread in casserole.
Weight down with a plate slightly smaller in diameter than the casserole, to
keep bread cubes submerged in custard. Cover with foil and refrigerate
The next morning, remove foil and plate from casserole. Bake at 350 degrees for
40 minutes, until custard has set and top is beginning to brown. Heat rum cream
briefly in microwave.
Pile banana French toast mixture in stemmed glasses. Top each serving with a
spoonful of rum cream.