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BANANAS FOSTER FRENCH TOAST
Ingredients
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons buHer, divided
8 large croissants, halved
1/2 cup dark corn syrup
1/2 cup brown sugar, firmly packed
1 cup maple syrup
1 cup pecans, chopped
6 ripe bananas, halved crosswise and lengthwise
1 teaspoon rum extract
PreparaEon
1. In a shallow dish, whisk together eggs, cream and
cinnamon. In the skillet, melt 2 tablespoons buHer over
medium-‐high heat.
2. Dip 4 croissant halves in egg mixture to coat both sides.
Using a fork, remove croissants from egg mixture, le]ng
excess mixture drip off. Place croissant halves in hot skillet.
Cook 2 to 3 minutes per side or unAl lightly browned.
Repeat procedure with remaining buHer and croissant
halves. Set aside and keep warm.
3. In a large skillet, combine corn syrup, brown sugar, maple
syrup and pecans. Bring to a boil over medium-‐high heat.
Reduce heat, and simmer for 2 minutes. Add banana halves
and rum extract. Coat with the syrup mixture, and simmer 1
minute. Spoon over French toast. Serve immediately.
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