A few girlfriends and I went up to my parent's lake house to spend Valentine's weekend. We all love food, so we spent the weekend making a lot of tasty food. We made this french toast for brunch with some mimosas and it was absolutely delicious. I found the brioche bread at my local grocery store in the bakery. The bread totally made the french toast.
Ingredients:
1 loaf brioche bread, sliced
3 bananas, sliced
6 ounces cream cheese, at room temperature
2 tablespoons whiskey
1/2 teaspoon cinnamon
1/2 cup chopped pecans
3 eggs
1/4 cup milk
1 teaspoon vanilla
maple syrup
Preparation:
1. Preheat the oven to 350 degrees. Place sliced bananas on a silicon baking mat on a baking sheet. Bake bananas for 20 minutes, until the bananas start to gently caramelize. Remove from the oven and let cool.
2. In a bowl, mix together cooled bananas, bourbon, cinnamon, pecans, and cream cheese until smooth. Do not use a mixer or food processor. The filling is a lot better with chunky bananas and pecans.
3. Make sandwiches with two pieces of brioche and the filling. Go heavy on the filling in the sandwich.
4. In a separate shallow bowl whisk together, milk, eggs and vanilla. Dip each french toast sandwich into the egg wash.
5. Heat a non-stick pan over medium heat. Cook until each side is deep golden brown. Flip and cook completely.
6. Serve immediately with additional bananas and chopped pecans on top. Top with maple syrup.
Adapted from Country Cleaver.
Ingredients:
1 loaf brioche bread, sliced
3 bananas, sliced
6 ounces cream cheese, at room temperature
2 tablespoons whiskey
1/2 teaspoon cinnamon
1/2 cup chopped pecans
3 eggs
1/4 cup milk
1 teaspoon vanilla
maple syrup
Preparation:
1. Preheat the oven to 350 degrees. Place sliced bananas on a silicon baking mat on a baking sheet. Bake bananas for 20 minutes, until the bananas start to gently caramelize. Remove from the oven and let cool.
2. In a bowl, mix together cooled bananas, bourbon, cinnamon, pecans, and cream cheese until smooth. Do not use a mixer or food processor. The filling is a lot better with chunky bananas and pecans.
3. Make sandwiches with two pieces of brioche and the filling. Go heavy on the filling in the sandwich.
4. In a separate shallow bowl whisk together, milk, eggs and vanilla. Dip each french toast sandwich into the egg wash.
5. Heat a non-stick pan over medium heat. Cook until each side is deep golden brown. Flip and cook completely.
6. Serve immediately with additional bananas and chopped pecans on top. Top with maple syrup.
Adapted from Country Cleaver.