For the French toast:
♦ 8 to 10 slices of whole wheat bread
♦ 2 large eggs, room temperature
♦ 1 (4-inch) cinnamon stick, divided
♦ 1 cup 2% milk
♦ 3 to 4 tbsp unsalted butter
For the Bananas Foster:
♦ 3 tbsp unsalted butter
♦ 2 bananas, sliced
♦ 1/3 cup brown sugar
♦ 1/4 cup golden rum
Set the cinnamon stick between two sheets of paper towels onto a sturdy surface – gently break into pieces using a small hammer OR rolling pin. Toast in a small fry pan until fragrant – transfer to a spice grinder or mortar & pestle, and process to a powder; set aside. In a large bowl, whisk eggs, 1/2 of the cinnamon powder, and milk until smooth and fully combined.
Heat a large skillet over medium heat – melt about 4 tablespoons of butter. Dip each slice of bread into the egg mixture before adding it to the pan, ensuring that both sides are coated. Careful to not over-soak the bread!
Add the slices to the heated pan once soaked – cook about 3 to 4 minutes per side, or until golden brown. Place the finished slices onto a plate, and coat with aluminum foil.
Once all of the bread slices are cooked, set a second fry pan (with high sides) over medium heat – melt the butter, and add the bananas along with the brown sugar and remaining cinnamon. Cook until the sugar is melted, and the slices are thoroughly coated. Off the heat, and add the rum. For the flambe method – light a long matchstick (or piece of spaghetti pasta), and carefully hold over the surface. It will catch fire quickly – turn the heat to a low setting, and shake the pan until all of the flames die down (add any additional fruits if desired, and cook for a minute more).
Set two slices of toast per plate, and top with the bananas foster – drizzle honey over the dish, and serve immediately.
To read more about this dish and my musical pairing, click HERE.