Description
A sweet and savory breakfast recipe with a rum sauce that adds a unique touch. The dish is made by dipping brioche bread into a custard mixture and cooking it until golden brown, then topping it with a rum sauce with caramelized bananas.
Ingredients
Scale
French Toast Batter:
2 cups milk
5 eggs
1/2 cup flour
1/4 cup brown sugar
1/4 cup rum
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
French Toast:
Brioche bread
Butter
Rum Sauce:
1/2 cup salted butter
1 cup brown sugar
2 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of nutmeg
3 bananas, sliced
1/2 cup rum
Chopped nuts (optional)
Instructions
- In a large mixing bowl, whisk together milk, eggs, flour, brown sugar, rum, cinnamon, vanilla extract, and salt until smooth.
- Heat a frying pan or electric griddle over medium-high heat and add a little butter.
- Dip brioche bread slices into the custard mixture, making sure they are fully coated, and place them in the hot frying pan. Cook for 2-3 minutes per side until golden brown. Set aside the cooked French toast and repeat until all batter is used up.
- In a large saucepan, melt salted butter and add brown sugar, vanilla extract, ground cinnamon, and nutmeg. Heat over medium heat for 3-4 minutes until bubbly.
- Add sliced bananas and cook for an additional 4 minutes until tender.
- Turn off the heat and add rum. Carefully ignite the rum with a lighter or long match, and stir until the flames go out.
- Drizzle the rum sauce over the cooked French toast and top with chopped nuts if desired.
- Serve hot and enjoy!