I noticed this morning that I had a lot of bananas in the house. Probably more than I could eat before they went bad. So, what else could I do but sauté them in butter and brown sugar with a little rum!? Obviously this was my only choice. Or at least the only choice that made sense!
So let’s get started by melting 1 stick of butter with the brown sugar. Stir around until all the sugar is melted and the mixture is nice an bubbly. Set aside while you prepare the french toast.
Beat eggs, milk, vanilla and cinnamon together, and pour over sliced bread. Allow the bread to absorb as much of the mixture as possible, turning to help the process. Melt one tablespoon of butter over medium-high heat in a fry pan and add the slices of egg soaked bread. Cook for about 3-4 minutes before flipping. DON’T BURN IT!
After you flip the french toast, lets get back to the sauce while the bread finishes cooking. Return the butter sauce back to the heat. Allow to simmer while you slice the bananas. Add bananas and a splash of rum. Stir around a bit and then plate your toast and top with banana sauce!
- 1 stick of butter, plus add’l 1 Tbs
- 1/4 c brown sugar
- 1 Tbs rum
- 2 bananas
- 4 Slices of bread
- 4 eggs
- 1/3 c coconut milk (you can use regular milk or cream as well)
- 1 tsp vanilla
- Dash of cinnamon