Kittle House French Toast

From Jay Lippin, Chef at Crabtree's Kittle House in Chappaqua


Serves 8 as part of a larger meal

Bananas Foster Topping

8 Tbsp (1 stick) unsalted butter

Heaping ½ cup muscovado sugar (or brown sugar)

4 ripe bananas, peeled and sliced

    ½ cup dark rum 

French Toast

2 cups whole milk

2 large eggs

½ tsp ground cinnamon 

½ Tbsp bourbon vanilla extract (or regular vanilla extract)

Four 1-inch-thick slices day-old brioche bread (Pullman style), halved diagonally

6 Tbsp canola oil

4 Tbsp (½ stick) unsalted butter

Confectioners’ sugar and sprigs of fresh mint, to garnish

For Bananas Foster: In a medium, shallow pan, combine the butter and sugar over low heat. Cook until the sugar dissolves. Add the bananas to the pan and cook until beginning to soften. Carefully add the rum (it may splatter). Cook until the rum is hot. Carefully tip the pan to ignite the rum (or use a long match to ignite rum). Keep warm over lowest heat.

For French Toast: In a large bowl, whisk together the milk, eggs, cinnamon, and extract. Dip the bread into the egg mixture, letting excess drip off. Place a large, shallow pan over medium heat, and add the oil and the butter. Cook in batches, until golden brown on both sides. Drain on paper towels. Arrange
on a serving platter, then spoon
on the bananas Foster. Garnish with confectioners’ sugar and sprigs of mint. 

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