Wednesday, April 20, 2016

Banana Bread French Toast with Salted Pecan Caramel and Bourbon Whipped Cream

So....that's a mouthful. But look at it. It was going to just be the banana bread and the whipped cream, but I found pecans in the freezer and can't leave well enough alone. So now there's caramel sauce too.

So what is this? Dessert? Breakfast? Brunch? I mean, technically it's probably all of them, but I like to think it's brunch, because I'm honestly infatuated with brunch right now. Like, I love the food, but something about brunch is just so inherently classy (at least in my head). It seems like the type of thing you pull out the nice fancy plates for and wear your pearls and some pretty lipstick.

But, knowing me, I'm usually in yoga pants and a sweatshirt. Or pajamas. And an apron. Sometimes. Because if I'm eating brunch there's like an 80% chance I made it, or at least helped make it. 

I think brunch sounds fancy because it usually involves champagne? Or some other type of cute cocktail, at least. And those are fancy. In my 19-year-old opinion.

Anyway, welcome this to your brunch party. It's a fun guest. I promise.

Banana Bread French Toast
banana bread (adapted from How Sweet It Is)
1/2 cup butter
3 oz. cream cheese
1 cup brown sugar
3 ripe bananas, mashed smooth with a fork
1 egg
1/4 cup Greek yogurt
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

French toast
2 eggs
3 tbsp half and half
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp butter

salted pecan caramel
1/2 cup pecans, chopped roughly
1/4 cup salted butter
1/4 cup brown sugar
1 tsp vanilla
2 tbsp half and half
1/4 tsp salt

bourbon whipped cream
1 cup heavy cream
2 tsp bourbon
1 tbsp confectioner's sugar

  1. Start by making the banana bread. Cream together the butter, brown sugar, and cream cheese. Add the banana, egg, and Greek yogurt, mix until smooth. Add in dry ingredients. Bake at 350 in a greased loaf pan for 70 minutes.
  2. While the banana bread is cooling, start the caramel. Add the butter and brown sugar to a pot over medium heat. Stir until totally melted. Add in the pecans, bring to a boil. Remove from heat and add remaining ingredients.
  3. Make the whipped cream. Place the bowl and whisk attachment of an electric mixer in the freezer for 5 minutes.
  4. Add the cream to the mixer and beat on high speed for about a minute. Add sugar and bourbon. Continue to beat until soft peaks form.
  5. Once the banana bread is cool, cut two inch-thick slices.
  6. Whisk together the eggs, half and half, cinnamon, and vanilla. Soak each slice of banana bread in the mixture for 2 minutes, flip, then soak another two minutes.
  7. Melt butter in a skillet over medium-low heat. Add French toast, cook for 3 minutes per side, then plate.
  8. Top the toast with caramel sauce and whipped cream. Enjoy!

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