I’ve made this recipe before and could not WAIT to make it for my family. For some reason, whenever I go home, I get really lazy and just love to let my mom take care of everything. However, since I was playing host this weekend, I KNEW this would be on the roster. Greg had reservations about the French Toast and the Shrimp and Grits meal combo but I knew they would appreciate it. We all consider ourselves FOODIES but since I am not in a great culinary city like Miami, I am charged with actually having to replicate the dishes I love….plus they can’t cook…shhhh.

Bananas Foster French Toast

(courtesy of Paula Deen)

Ingredients:
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup firmly packed brown sugar
1 cup maple syrup
1 cup chopped pecans
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract

Directions:
In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.