Today’s post is another installment in our French Toast Madness Tournament AND a stateside adventure. Today’s recipe comes to you from none other than the Big Easy.
You see there are definite perks to being married to a professor and one of them is conference travel. Mike recently attended an industry conference in New Orleans and I was more than happy to tag along as a “conference widow.” Truth be told, I didn’t spend more than a day on my own (with more than enough sightseeing to keep busy). The rest of the time we joined up with my best friend and her boyfriend for a weekend of eating, dancing, jazzing and yes…doing Bourbon Street right (all night long!). No the kids were not with us. ;)
Did I mention the eating? There was a lot of that – we had research to do after all. I think we tried nearly every New Orleans specialty and dined at some famous and not so famous eateries. There was of course the mandatory stop (okay, maybe two stops) at Cafe du Monde for beignets; Commander’s Palace (at the recommendation of Greg and Katherine – it’s a must!) for an unparalleled dinner including a tur-duck-hen stuffed quail (quite possibly the best dish I’ve ever tasted); Mother’s downtown for Jambalaya, red beans and rice, Oyster Po-Boys and bread pudding, oh my; and for the subject of today’s post, Brennan’s for breakfast.
Mike and I dined at Brennan’s after a few hours sleep for a seriously decadent breakfast. We started with a Bloody Mary and Mimosa (little hair of the dog folks) which we followed with some fresh French bread and omelets featuring New Orleans sausages – andouille and tasso ham. Then for the piece de resistance…Bananas Foster. But not just any bananas foster…the original bananas foster! Think butter, brown sugar, cinnamon, bananas and rum all caramelized and hot and served over vanilla ice cream – and prepared right in front of you! Oh yeah – ice cream and booze for breakfast!
Well, we knew this had to come into our French Toast championship. I mean how could it not. So upon returning home and squeezing and hugging our little ones (who didn’t seem to miss us one bit with Nana and Papa spoiling them all weekend), we shared a little taste of Louisiana with them. We found Brennan’s recipe for Bananas Foster online and followed it for the most part.
We caramelized bananas with all the fixings. You can feel free to ignite the rum for a little flambé action. I’m just not quite that brave, but maybe one of these days I’ll face that fear. Then we prepared some basic French toast and topped it with our Bananas Foster.
We left the alcohol out of the kids’ version, which they had no trouble gobbling up. Even Miss A who tends to eat the toppings and forego the bread cleaned her plate! It was clearly 4 spoons for both Mr. N and Miss A.
It’s no surprise that this was 4 spoons for both Mike and I as well. Not only is it delicious, it’s a reminder of a fabulous getaway. That said, Mike does think the Bananas Foster French Toast may have some tough competition in the Championship. I, on the other hand, think this recipe is a one seed.
So if you’re looking for a totally, over-the-top, decadent French toast and you’re not concerned about calories for the day, then this is a must try. And if you’re feeling so inclined, I won’t tell if you put a scoop of ice cream on top. ;) We’ll be back next week with another traditional New Orleans specialty which is equally as good, albeit a bit less decadent.
Print this recipe: Bananas Foster French Toast