Recipe for cooking french toast with banana cream topping

Breakfast Recipes :: Waffles, Pancakes and French Toast

French Toast with Banana Cream Topping

Begin the Topping at least two hours in advance of serving.

French Toast
8 slices white bread (day old preferred)
4 lrg. eggs
1 c. milk
1 Tbsp. cinnamon
1 tsp. vanilla extract or flavoring
Butter or butter replacement for frying

Banana Cream Topping
2 ripe bananas, peeled and sliced
3/4 c. chilled whipping cream
1/2 c. orange juice
1/4 c. powdered\sugar
3 Tbsp. fresh lemon juice

Topping:In a medium saucepan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 min. or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 c. liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours).

Just before removing banana mixture from the refrigerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.

French Toast: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla extract or flavoring. Dip bread slices into egg mixture, coating both sides generously.

On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French toast slices on a serving plate in an oven set to 100 degrees F to keep finished slices warm as you cook the others.

Top each serving of French toast with a generous dollop of the Banana Cream Topping. Garnish with a few slices of freshly-sliced banana.

Yield: 4 servings