In the Kitchen with Marti: Bananas Foster Baked French Toast
Here’s the deal, we use butter like it is going out of style in this home and I won’t apologize for it.
Between our signature sea salt chocolate chip cookies, the flavored butter that we serve with homemade bread and jam for breakfast, or just that perfect pat of salted butter that frizzles the edges of a fried egg; butter is more than an ingredient, it is a statement of comfort and care to us. A way of saying we are happy you are here and we only serve the best things in life to our friends.
Maybe this sense of comfort stems from my family’s Norwegian roots. Butter wrapped in carbs wrapped in butter and the occasional smoked fish.
My grandmother, Marj, always kept a stick (or two) at room temperature in the butter keeper on the counter, at the ready to make cookies, or provide a little smear to a white bun roast beef sandwich. My grandfather, Wally, would don his lefse with it and round it out with a spoonful of cinnamon sugar for good measure. It wasn’t until I met Ash that I came to learn that not everyone’s families smeared butter on top of frosted cinnamon rolls. She called it gluttonous, and I was filled with sorrow that she had been raised in such harrowing conditions. :-)
My mother kept the great Norse tradition alive, by remaining steadfast in her schmear selection, even in the wake of studies about margarine being healthier in the early 90’s. Pride of Iowa salted butter, was ALWAYS a staple, bought in bulk around the holidays, in case the whim to bake hit. Best to always be prepared.
As a kid who would fake sick to stay home and watch the food network, I can trace back the exact moment that I fell in love with The Barefoot Contessa, to when she asked the viewer to ensure they had “good butter” for a recipe that involved only radishes, toast and salt. Good butter was the recipe. Or when Paula Deen inspired me to make an alternative dessert for Thanksgiving in the form of her “Gooey Pumpkin Butter Cake” in the early 2000’s.
I know that not everyone feels this way about butter, and that is totally okay. Whether you are one of our lovely vegan patrons, or you just prefer to stay away from dairy for allergy or health reasons, I totally get it. It is not for everyone, and everyone is allowed to have their reasons. Rest assured that plant based goodness will soon return to this blog.
All of this is a means to say that this particular recipe is FILLED with butter, from salty quick caramel filling to the crumble that sends the whole thing over the edge, this recipe is dairy and decadence. It is perfect for a crowd or those special occasions that seem to surround us this time of year. I hope when you have that first bite it is so good that your eyes roll in the back of your head.
Happiest of holidays to you and yours.
-M
Bananas Foster Baked French Toast
Recipe adapted from Celebrating Sweets Blog
Bananas Foster Filling:
5 tablespoons unsalted butter
3/4 cup light brown sugar packed
2 tablespoons pure maple syrup
1/2 teaspoon sea salt
3 ripe-firm bananas peeled and sliced
French Toast:
8 large eggs (Farm fresh please, they make the best custard)
1 cup milk preferably whole
1 cup half and half
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
One 15 oz loaf French bread cut into large cubes (preferably a day or two old)
*I sometimes save my homemade bread that isn’t so aesthetically pleasing for this
Topping:
1/3 cup light brown sugar packed
1/3 cup AP flour
1/2 teaspoon ground cinnamon
pinch salt
3 tablespoons unsalted butter softened
To serve: maple syrup, caramel sauce, sliced bananas, chopped nuts, and/or whipped cream if you are feeling naughty
Instructions
Bananas Foster Sauce:
In a skillet set over medium heat, melt 5 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. If there are lumps in your sugar you might need to use a whisk. Once the mixture is smooth, remove from the heat and carefully stir in the bananas. Set aside and cool to room temperature while you prepare the French toast. Don’t over heat to the point where it boils vigorously, this process shouldn’t take over a few minutes.
French toast preparation (allow time to soak overnight):
In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla.
Grease a 2 1/2 or 3 quart or a 8X8 casserole dish and place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes.
Pour the custard (egg mixture) evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Spoon the remaining banana-brown sugar mixture over the top of the French toast. Cover and refrigerate overnight. Prepare the topping.
Topping:
Combine brown sugar, flour, cinnamon, and salt. Add butter, and using a spoon, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
Baking:
Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake uncovered for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, caramel sauce, whipped cream and/or chopped nuts. Leftovers can be refrigerated.