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Chocolate Stuffed French Toast with Bananas
Foster Topping
Our decadent version of French toast is
stuffed with chocolate chips and served with a non-alcoholic version of Bananas
Foster.
(Serves 4)
Ingredients:
4 (1-inch
thick) diagonal slices of day-old French bread
1/3 cup miniature chocolate chips
3 large eggs
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
Canola or vegetable oil for frying
Powdered sugar for decoration (optional)
Directions:
- Preheat oven to 300 degrees F.
- Cut through each slice of bread horizontally
to form a pocket, not cutting all the way through.
- Stuff a fourth of the chocolate chips to fill
the pockets of each slice of bread. Set aside.
- In a shallow bowl, whisk together the eggs,
milk, salt and vanilla.
- Dip one of the filled breads into the egg
mixture, turning the bread over until both sides are well coated.
Transfer to a large plate and repeat with the remaining bread slices.
-
Heat
a large non-stick skillet over medium heat until hot.
-
Add
1/4 cup oil to
the pan, then using a spatula, carefully add the egg soaked bread slices and
cook until the breads
are golden brown on the bottom. Turn with the spatula and cook until the
second sides are golden and cooked through.
-
Transfer
the French toasts to a baking sheet and keep warm in the oven while you
prepare the Bananas Foster.
Bananas
Foster (non-alcoholic)
(Serves 4)
Ingredients:
3 tablespoons unsalted butter
3 tablespoons light brown sugar
2 tablespoons orange juice
Pinch of cinnamon
3 firm but ripe bananas cut into 1/2-inch thick coins
Directions:
-
Place the butter and sugar
in a large non-stick skillet over medium heat.
-
Cook until the butter and
sugar are melted, stirring with a wooden spoon for about 2 minutes.
-
Add the orange juice and
cinnamon and cook until the liquid is thick and shiny, 1 to 2 minutes
more.
-
Add the banana slices and
cook until warm and slightly softened, turning once with a large spatula.
-
Serve immediately over the
French Toast.
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