Serving Size : 6 persons
Preparation Time : 30 minutes
This is a fairly simple breakfast to make, perfect for those Sunday mornings when no one really wants to cook a big heavy meal. As a side note, the caramelized banana sauce is also excellent served warm over vanilla ice cream.
| Amount | Measure | Ingredients |
| French Toast |
| 6 | slices | Sourdough French Bread |
| 12 | | large eggs |
| 1/4 | teaspoon | Vanilla extract |
| 1/2 | cup | heavy cream or half & half |
| 1/8 | teaspoon | Salt |
| | Butter for cooking |
| Caramelized banana sauce |
| 6-8 | | medium ripe bananas (still a little bit of green on them) |
| 1/4 | lbs | butter |
| 1/2 | cup | granulated sugar |
| 1 | tablespoon | Lemon juice or (Juice from ½ lemon) |
| 1/2 | cup | water |
To prepare:
Lightly beat the eggs, adding the vanilla, cream, and salt. Using a fork, dip the bread slices into the egg mixture until well moistened. In a frying pan or skillet over medium heat, melt the butter and fry the egg and bread mixture until well browned on both sides. Set aside in a covered container or oven dish to keep warm. Meanwhile, prepare the bananas, peeling them and cutting them into ¼ inch slices. In a medium sized sauce pan on medium high heat, melt the butter then add the sugar, lemon juice, and bananas. Cook 5-6 minutes over medium heat or until bananas lose their texture, then add ½ cup water, stirring constantly to prevent burning until golden brown. Serve warm over French toast with fresh coffee and good friends.
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