Banana Pecan French Toast Recipes

Steps:

• 1) Preheat oven to 200 degrees. Put in a serving platter. 2) Cut challah loaf in half width-wise. working from the erstwhile center, slice four slices from each side about 3/4" thick each. 3) In a medium size mixing bowl, gently mix all five eggs, cream, the brown sugar, cinnamon, and vanilla. 4) melt 1/4 stick butter and pour it into egg mix 5) crush 1 cup of pecans fine and lay them out on a sheet of wax paper. 6) preheat a skillet over medium heat. and put 1/2 tsp butter in the pan. 7) dip one slice of bread in egg mix. then coat each side with crushed pecans. cook on skillet until each side is slightly brown. put french toast in oven to stay warm. 8) repeat with remaining 7 slices. 9) melt 1/4 stick of butter and 1 tsp vegetable oil in skillet over medium-low heat. as butter begins to bubble, add remaining cup of pecans. toast them for a minute, then add two bananas sliced up. saute bananas until they brown and add maple syrup. 10) take french toast from oven and plate two slices per plate. 11) spoon hot butter-pecan-banana-syrup mix over french toast 12) serve hot to happy people

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.