May 22, 2013
Bananas Foster French Toast
Yield: 4 servings
1/4 cup butter, divided 1/4 cup packed brown sugar 3 medium bananas, peeled and diced 2 tablespoons dark rum 4 eggs 1 cup whole milk 1 teaspoon vanilla extract (optional) 8 thick slices bread
Melt 2 tablespoons of the butter in a saucepan over medium heat on a camp stove. Add the brown sugar and cook, stirring, until the sugar dissolves. Add the bananas and cook for 1 or 2 minutes, until the pieces are heated through and begin to break down. Add the rum, bring to a boil (you may need to raise the heat), and cook, stirring, for 1 minute more. Set aside.
Whisk together the eggs, milk, and vanilla (if using) in a medium bowl or pot. Submerge the bread slices (a couple at a time) in the egg mixture and let soak for 1 or 2 minutes.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the soaked bread, 2 or 3 slices at a time, to the skillet and cook for about 3 minutes, until golden brown on the bottom. Turn over and cook for another 3 minutes or so, until golden brown. Repeat with the remaining bread and egg mixture, adding more butter to the pan as needed. Serve hot, topped with the banana mixture.
Source: Campfire Cuisine by Robin Donovan