Posts tagged ‘French Toast’

June 20, 2012

French Toast with Caramelized Bananas and Hazelnut

Back during my stint at the Crepe Cafe, we had one of the most delicious desserts you could imagine. Before they would teach me to how to make it I had to sign a non-disclosure agreement, a non-compete clause and several other contracts I’d never heard of, but finally I was inducted into the chosen ones and learned the secrets.

I can’t give away too much, but it involved crepes, chocolate, whipped creme, and these delicious caramelized bananas. It was such a decadent dish that I would eat it only occasionally, and only when I had nothing else to do the remainder of the day

Make no mistake – this recipe is still probably the richest I’ve ever posted to this blog. Each soft, sweet, banana-y bite will probably cut a minute or two off your lifespan. But hey, a life without caramelized banana french toast isn’t a life worth living. The french toast is chewy on the inside, crunchy on the outside with hints of vanilla, while sauce is heavenly fugue of banana, butter and sugar. It’s richer than the Kennedy family, but just as charming.

This french toast probably isn’t the best choice before a busy day at work or an action-packed Saturday. But if you have a nice Sunday morning where you don’t need to move and can bask all day in the afterglow, you can’t go wrong here.

French Toast with Caramelized Bananas and Hazelnut

  • 3 eggs
  • 1/4 cup half and half
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 4-6 slices of stale french bread, 3/4 in thick
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1 banana, peeled and sliced
  • 3 tablespoons chopped hazelnuts


  1. In a wide bowl, combine the eggs, half and half, sugar and vanilla extract. Soak each slice of french bread in the egg batter for 1-2 minutes, then set aside.
  2. Heat a non-stick skillet to medium with a small pat of butter. Sear each side of the french for 2-3 minutes, until golden brown but not burned.
  3. Turn the skillet to medium-high. Add the butter and wait until it just begins to brown. Add the sugar evenly, then quickly add the sliced banana and toss vigorously. Continue to cook, tossing frequently, for another 2-3 minutes. Remove from heat.
  4. To serve, top the slices of french toast with caramelized bananas and sprinkle hazelnuts over the top.
July 14, 2011

Curry French Toast with Tamarind Syrup

French toast is one of the most fantastic foods one could ever dream up.  It has a golden, sweet crust and a soft chewy inside.  The different spices play off one another in the background as you sink your teeth in.  It’s not sugary enough to be an honest dessert but just enough so that you feel guilty eating it for breakfast. A little bit.

Of course you can only eat the same thing so many times before you yearn for new flavors.  Some people add whipped cream or top it with berries.  I prefer to dream a little bit bigger.

This curry french toast is a delightful new take on this breakfast classic.  For those of you who get nervous about oriental spices, don’t be afraid, the curry flavor in no way overpowers the dish. It simply adds a whole new dimension to the spice dynamic of the toast, along with a little kick.  The tamarind syrup has all the sweetness of classic maple syrup with a tangyness that perfectly compliments the toast.

Combined, these flavors create a unique new take on this culinary classic!

Curry French Toast with Tamarind Syrup

  • 2 slices of stale bread (brioche or sourdough recommended)
  • 2 eggs
  • 2 tablespoons of heavy cream
  • 3 tablespoons of sugar
  • 1/2 tablespoon curry powder (mild or hot)
  • 1 dash cinnamon
  • 1 dash allspice
  • 1/3 cup maple syrup
  • 1 tablespoon tamarind concentrate


  1. Combine the eggs, heavy cream, sugar, curry power, cinnamon and allspice in a shallow bowl and mix thoroughly. Soak the stale bread in the egg mixture until thoroughly coated, approximately two minutes each.
  2. Heat a lightly oiled frying pan to medium-low heat.  Lightly sprinkle a bit of extra sugar on each side of the bread and lay each in the pan.  Cook on each side until lightly browned, approximately three minutes a side.
  3. While the toast is cooking, heat the syrup in the microwave.  Mix in the tamarind concentrate.
  4. Serve the toast onto a plate and lightly drizzle with the tamarind syrup.
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