Time 30m Yield 6 Number Of Ingredients 10 Steps:
Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each. In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated. Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners’ sugar to serve.
Time 22m Yield 9 serving(s) Number Of Ingredients 10 Steps:
Whisk together the eggs, coconut milk, orange zest and Grand Marnier in a bowl. Combine the butter, brown sugar and cinnamon in a sauce pan and cook over medium heat, stirring until it becomes a smooth sauce; mix in bananas. Spray one 9"x13" pan plus one 8"x8" pan with light cooking spray and line the pans with sliced bread; pour the egg mixture over the top, then the banana mixture. Chill covered overnight and then, the next morning, bake uncovered at 350 degrees for 30 minutes.
Time 40m Yield 4 servings Number Of Ingredients 21 Steps:
For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use. For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined. Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer. Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side. Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve. For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly. Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off. Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners’ sugar, if using. Garnish with mint.
Yield Serves 2 Number Of Ingredients 8 Steps:
Whisk yogurt and maple syrup to blend in small bowl. Set aside. Combine banana and orange concentrate in medium bowl. Using fork, mash to coarse paste. Spread banana mixture on two bread slices. Top each with a second bread slice, pressing to adhere. Beat whites and milk in shallow bowl to blend. Melt butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly into milk mixture and add to skillet. Cook until brown, about 3 minutes per side. Transfer French toast to plates. Serve with maple yogurt.
Time 35m Yield 4 servings Number Of Ingredients 18 Steps:
Batter: Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use. Filling: Fold all ingredients together in a bowl until well incorporated but not completely smooth. Syrup: Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3. French Toast: Preheat oven to 350 degrees F. Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes. Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.
Time 30m Yield 12 pieces, 6 serving(s) Number Of Ingredients 11 Steps:
To make the filling: Mash cream cheese, banana, sugar, and vanilla. Slice bread in half and make little “half sandwiches” with the filling inside. Next, beat the eggs, milk, and salt in a seperate bowl. Heat butter in a skillet over medium heat. Dip the little half-sandwiches in the egg/milk mixture and place in the skillet. I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side. Sprinkle with confectioner’s sugar and top with raspberries and whipped cream! Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.
Number Of Ingredients 14 Steps:
Make the banana filling first. In a small skillet, melt the margarine. Add the brown sugar and pinch of cinnamon. Stir it a little until it gets more saucy. Add the bananas and cook until the bananas just start to soften. Remove from the heat and stir in the cream cheese until melted. Set aside to cool. Combine the rest of the dry ingredients in a 9 X 11-inch pan. Add the liquid ingredients and mix with a fork. It’s okay to have lumps. Divide the filling among the french toast slices, stuffing them the best you can. Heat a large skillet over medium heat. Add enough oil to cover the bottom. Dip the stuffed slices into the batter, coating both sides. Place in the hot oil and cook until golden, about 5 minutes. Turn over to cook the second side, adjusting the heat if needed. Serve garnished with confectioner’s sugar and maple syrup, if desired
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish. Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish. Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.
