Chef's Recipe

French Toast with Bananas Foster

(from A Taste of Excellence, Rudi Sodamin)

Though this elegant variation is simple enough for any day of the year, it makes Father's Day breakfast a memorable event for everyone. Kids can slice the fruit and dip the bread, while mom sets the sauce on fire!

French Toast

1. In a large bowl combine milk, eggs, sugar, cinnamon, nutmeg, and salt. Whisk until smooth.
2. Melt 1 tablespoon of butter in a frying pan or griddle over medium heat. When butter is hot, dip a slice of bread into the milk mixture, coating each side evenly, and place it in the pan. Repeat with as many slices as will comfortably fit in the pan.

Bananas

1. In a large skillet, heat butter over low heat. Add brown sugar, bananas, cinnamon, and nutmeg. Swirling the skillet back and forth, cook until butter and sugar become creamy and bananas begin to soften, about 1 minute.
2. Remove skillet from stove and add rum and banana liqueur. While standing back, carefully return skillet to stove and tilt it slightly away from the body to ignite the alcohol. (If you do not have a gas stove, hold a match at the edge of the skillet and tilt it slightly away from the body.) Move skillet back and forth constantly until flames die out. Stir in vanilla and remove from the heat.
3. Serve French toast with glazed bananas spooned alongside. Drizzle toast with honey and serve.
4. NOTE: For children, hold the glazed bananas and serve with their favorite French toast topping. Or set aside some sautéed bananas for them before adding the alcohol and igniting.