No need to serve extra maple syrup at the table with this sweet French toast—it’s already cooked into the topping.
HANDS-ON TIME 35 minutes
TOTAL TIME 35 minutes
MAKES 6 to 8 servings
INGREDIENTS
FRENCH TOAST:
6 eggs
1½ cups 5% cream or milk
2 tbsp maple syrup
1 tsp cinnamon
1 tsp vanilla
¼ tsp salt
1 loaf (450 g) egg
bread
2 tbsp butter
CARAMELIZED BANANAS AND PECANS:
2 tbsp butter
6 firm ripe bananas, halved crosswise and lengthwise
¾ cup maple syrup
½ cup packed brown sugar
¼ cup corn syrup
¼ cup dark rum (optional)
⅓ cup chopped pecans, toasted
DIRECTIONS
FRENCH TOAST: In large bowl, whisk together eggs, cream, maple syrup, cinnamon, vanilla and salt. Cut egg bread into ¾-inch (2 cm) thick slices; dip into egg mixture until soaked.
In large skillet, melt 1 tbsp of the butter over medium heat; working in batches and adding more butter as needed, cook slices, turning once, until golden, about 3 minutes. Transfer to 2 rimmed baking sheets; bake on top and bottom racks in 350°F (180°C) oven until puffed and heated through, about 8 minutes.
CARAMELIZED BANANAS AND PECANS: While French toast is baking, in large nonstick skillet, melt half of the butter over medium-high heat; fry half of the bananas, turning once, until golden and tender, about 3 minutes.
Transfer to plate. Repeat with remaining butter and bananas.
In same skillet, bring maple syrup, brown sugar, corn syrup, and rum (if using) to boil over medium-high heat; reduce heat and simmer for 2 minutes. Stir in bananas; simmer for 1 minute. Spoon over French toast; sprinkle with pecans.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 596 cal, 13 g pro, 19 g total fat (7 g sat. fat), 96 g carb, 3 g fibre, 199 mg chol, 497 mg sodium, 570 mg potassium. % RDI: 17% calcium, 23% iron, 12% vit A, 8% vit C, 34% folate.
