This is such an elegant way to serve up French toast and a great twist on a classic. We decided to put the toast on the grill to add to the savory element because of all the sweetness. We created this recipe as part of our Feed the Band series here on Southern Fellow. Aubrey Wollett just happened to be a big breakfast fan as well as a beach girl. So with that in mind we created something that could easily be done on a portable grill. That way you could cook while keeping your eye out for high tide. Click here to check out our interview with Aubrey Wollett. You can also click here to check out all of the artist we have featured on Feed the Band.
Grilled Banana French Toast
Servings: 4 people
Ingredients
French Toast
- 1 1/2 tsp cinnammon
- 2 tbsp sugar
- 1/2 tsp nutmeg
- 6 eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 8 slices Challah or Brioche bread 3/4 inch slices
Banana Flambe Topping
- 6 tbsp butter
- 1/2 cup brown sugar
- 4 tbsp dark rum
- 1/2 tsp ground cinnamon
- 3 bananas Peeled and sliced on a bias 1/2 inch thick
- 1/4 cup chopped pecans
- 1 tsp vanilla extract
Instructions
French Toast
- Bring your grill to a medium high heat.
- in a wide flat bottom dish combine all the French toast ingredients accept for the bread. Whisk together.
- Coat each side of bread with the egg mixture and place on the grill. Cook each side for about 2 minutes until the egg is cooked and the bread is golden brown.
Banana Flambe Topping
- In a cast iron pan over your grill or on your stove add the butter. Once melted at the brown sugar, cinnamon and vanilla.
- Once the sugar has dissolved and is bubbly, add the banana slices and nuts.
- Once the sauce starts to bubble again, add the rum. Using a stick lighter ignite the rum keeping a lid hand incase the flames get to high.
- When the flames are gone add the topping on top of the French toast and enjoy.
Western Wear for Women – Cowgirl Fashion
from: Cowgirl Kim
