Q. What do you get when you cross a game of Scrabble® with a love of travel and the joys of bed & breakfast recipes?
A. A Taste of the States: Bed & Breakfast Edition!
Deciding it was time to take a culinary tour of our nation’s B&B’s (and not wanting to proceed in alphabetical order), I pulled out our travel Scrabble® game and mixed up the tiles. With “G” being the first letter pulled, our tour, A Taste of the States, begins in Georgia.
The following recipe was chosen on appeal alone. I love Bananas Foster, recently enjoyed a phenomenal crepe version, and was anxious to prepare a French toast variation at home, hence the Antebellum Inn’s recipe for Bananas Foster French Toast caught my eye (and I’m glad it did).
With a flavor true to traditional Bananas Foster, this delightful bed & breakfast version brings a taste of the original dessert to your breakfast table in the form of this addictive French toast. Exceeding my expectations in every way imaginable, this is one breakfast and brunch entree I’ll be making again…and again…and again.
If you enjoy French toast, I invite you to experiment with the following recipe and begin spoiling your breakfast guests. Served alongside fresh fruit, crispy bacon, or creamy yogurt topped with granola, may Bananas Foster French Toast be as big a hit at your home as it is mine.
In the words of Julia Child, Bon Appétit!
Bananas Foster French Toast
(featured on Inn Cuisine’s A Taste of the States, adapted from the Antebellum Inn B&B, Milledgeville, GA)
Serves 4-6
- 6 large eggs
- 1 cup half & half
- 2 tablespoons banana liqueur (I suggest Crème de Banana—may substitute 1 teaspoon banana extract)
- 1 loaf (approximately 14 ounces, equaling 12-15 one-inch slices) dense bread (I used Ciabatta—may substitute Italian, French, or Challah if desired)
- 4 tablespoons butter (plus more for cooking toast)
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 4 tablespoons banana liqueur (such as Crème de Banana)
- 2 tablespoons dark rum (I recommend Appleton Estate Jamaica Rum)
- 2-3 large ripe bananas (peeled, cut in half, and sliced lengthwise in 2-4 slices)
- 2 tablespoons butter
In an extra large bowl, whisk eggs, half & half, and 2 tablespoons banana liqueur together until thoroughly combined. One at a time add bread slices, flipping each side to coat, and allow to soak in egg mixture for about 15 minutes.
While the bread is soaking, melt 4 tablespoons butter and light brown sugar together over low heat. Add ground cinnamon; pour in banana liqueur and rum. Simmer and stir for 1 minute. Remove sauce from heat and set aside.
In a buttered skillet over medium heat (allow approximately 1 tablespoon of butter per 2 slices of bread), cook soaked (and drained) bread slices until golden brown (approximately 8-10 minutes), then carefully flip and continue cooking on second side until toast is golden brown (about 5 additional minutes). If necessary, place cooked French toast slices in a preheated oven at 200 degrees F to keep warm while cooking the rest of the bread.
Just before toast is done, melt 2 tablespoons of butter in a small skillet and add banana slices. Saute over low heat until bananas are tender and starting to brown. Pour a generous tablespoon of prepared sauce over bananas and remove from heat.
To serve, place 2-3 slices cooked French toast on each serving plate, top with 1-2 slices of banana per piece, then top all with prepared sauce. Serve warm.
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What B&B are we visiting next? Stay tuned to A Taste of the States to find out!
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{ 14 comments… read them below or add one }
This looks and sounds mouth-watering! French toast’s been a weakness of mine since elementary school. I didn’t even know there was such a thing as banana liquer, but I bet it adds so much to the flavor here.
This looks so good! I always make the same old french toast but I’ll have to give this recipe a try next time! Thanks
I love Bananas Foster so I’m sure I would love this recipe for French toast. It sounds delicious!
I love playing Scrabble too
Dishes like this are a special treat and well worth every fork full.
Can not wait till Sunday morning, Thank you so much for this one. You are the best!
but where’s the flame? that’s the best part! fire or not, this sounds like a really delicious dish–i’d love it!
Xiaolu – You MUST try cooking with banana liqueur. It adds so much banana flavor to recipes (check this muffin recipe for another example). Thanks for visiting & leaving a comment. I checked out your blog and it’s lovely (quite the MGMT video too—I’d not seen that before).
Sarah – This is definitely a recipe for upping your French toast game! Thanks for dropping by.
Susan – I don’t get to play Scrabble as much as I once did, but it’s still a favorite of mine. This recipe is so tasty, I know you’ll enjoy it.
Val – Every forkful indeed (I was nearly licking the plate)!
Lisa – Enjoy! And thanks for the lovely compliment. You are very sweet.
Grace – That’s what I thought when I first saw this recipe, “Where’s the flame?” but I made it anyway and it is divine. Trust me…you won’t miss playing with fire—you’ll be too busy going back for 2nd and 3rd helpings!
French toast is my favorite breakfast treat. I am loving this post!
This is the kind of decadent breakfast that sets B&Bs apart from the everyday and makes a visit to an inn special. Of course, I’m sure it would be just as special if my husband wanted to make this, and serve me breakfast in bed, and clean the kitchen…..
Recipe and photos look great! I’m wondering how this could be made without using alcohol for those who have sensitivities.
Maria – It’s one of mine too, and seriously—this recipe is deliciousness defined!
Lydia – I couldn’t have said it better myself!
Christine – Thank you. I understand your predicament, especially serving inn guests with varied needs. Technically, it wouldn’t be Bananas Foster without the alcohol (which, for the most part, cooks away). BUT, I think you could do a version omitting the alcohol and using banana extract instead (while omitting the rum entirely). Like I said, not a true Bananas Foster experience, but close enough in the case of guests with sensitivities.
This is my kind of french toast! I had something similar to this in Nawlins at brunch! MMMM!
Now that’s some nice french toast!
That looks amazing, Sandie. French Toast is my fave, and this is such a decadent twist!