FRONCH TOAST. SO GOOD. Add in some bananas and caramel sauce and you are gggolden! This is a definite crowd pleaser. The caramel sauce is a nice alternative to serving french toast with maple syrup. Sure it takes a little more work, but it’s well worth it and it tastes so good. SO GOOD. SO GOOD.
Just a basic french toast recipe….
Whisk together 5 eggs, 1 teaspoon vanilla, 2/3 cup milk, 1 teaspoon cinnamon, and 2 teaspoons sugar.
A nice baguette or a beautiful brioche are the best choices for this concoction. They will hold up to the thick caramel sauce and they just taste better than your basic white bread.
Slice the bread and dip it in the egg mixture, the thicker/chewier the bread, the longer you should let it sit in the egg mixture.
While they are soaking, work on the caramel sauce. Make sure to only use a wooden spoon when stirring. I don’t know the science behind why you need to use a wooden spoon, but for some reason a metal spoon will agitate the sugar.
You gotta keep an eye on this caramel sauce. If you do, you don’t need a candy thermometer.
Heat 1 cup of water with 2 1/2 cups of sugar (This makes a lot of caramel sauce). Stir to combine and let cook on medium until it looks golden. This means a light brown. It will bubble a lot, so make sure to cook it in a deep and heavy bottomed pot. Stir occasionally. The second it turns light brown, toss in 2 Tablespoons of butter and stir together. Turn off the heat. Add in 1/3 cup of half and half and STEP BACK while you do this. It will steam pretty crazily and will “puff up.” Have no fear, keep stirring until it looks like the picture below! Add a little more half and half if it looks too thick!
Once it cools a little the bubbles will disappear and the caramel will look like a nice thick sauce.
Cook the french toast that has been soaking in a pan filled with butter on medium heat, too hot will cause burning. Yeah, I burned mine a little. IT HAPPENS. But you can avoid this if you take your time and heat it slowly!
Slice up your bananas and pop them in the caramel sauce. Add a few toasted pecans on top too if you’re feeling daring!
Serve the sauce over the french toast and DIG IN!
Here’s da printable…
- 1 large baguette or loaf of brioche
- 5 eggs
- 1 teaspoon vanilla
- 2/3 cup milk
- 1 teaspoon cinnamon
- 2 teaspoons sugar
- butter for the pan
- 1 cup of water
- 2 1/2 cups of sugar
- 3 Tablespoons butter
- 1/3 cup of half and half
- pinch of salt
- 1-2 bananas, sliced
- Whisk together the ingredients for the french toast. Slice the baguette into thick slices and dip int the egg mixture. Soak each side for about 2 minutes.
- While they are soaking, heat the sugar and water on the stove until it turns light brown. You may stir it but only with a wooden spoon.
- Once it turns light brown, shut off the heat and add in the butter and stir to combine. Add in the heavy cream and stand back because it will steam.
- Stir until completely combined and let cool.
- Cook french toast in a buttered pan on medium heat until each side is golden brown.
- Add sliced bananas to the caramel sauce and serve over the french toast!