Banana Pecan French Toast Recipes

Steps:

• In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.
• In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.
• In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

Steps:

• Preheat oven to 350°. In a bowl, whisk the eggs, milk, vanilla and salt; pour over bread. Let stand for 10 minutes, turning once. Meanwhile, in a small saucepan, combine brown sugar, butter and corn syrup; cook over medium heat until thickened, 1-2 minutes. Pour into a greased 8-in. square baking dish; sprinkle with pecans. Top with bread. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Invert onto a serving platter. Serve immediately.

Steps:

• Mash the banana in a shallow bowl with a fork; mix it until most lumps disappear.
• Scramble both eggs into the bowl along with the spices and vanilla extract.
• Preheat a griddle or frying pan.
• Use cooking spray or butter.
• Dip slices of bread in mixture and transfer to pan.
• Cook both sides until done.

Steps:

• In a medium bowl, combine eggs, milk, and vanilla; beat well with a wire whisk.
• Add pancake mix, beating until smooth. Pour mixture into a greased 13x9x2" baking dish.
• Place bread slices in egg mixture turning slices to coat evenly.
• Let stand for 5 minutes or until all liquid is absorbed.
• In a large skillet, melt 1 Tablespoon butter. Add 3 slices of bread; cook over medium heat for 3 minutes on each side or until golden brown.
• Remove from the pan and keep warm. Repeat the process with the remaining butter and bread slices.
• Serve immediately with the Honey Pecan Topping.
• Honey Pecan Topping:.
• In a small bowl, combine the butter and honey, stirring until smooth.
• Add nuts, and stir well.