Is there nothing better than indulging in a scrumptious breakfast on a Saturday or Sunday morning? During the week, I eat very light – a slice of toast or half of a bagel with my morning coffee but I reserve the weekends to indulge in a delicious tasting breakfast dish!
For the longest time, I had this bananas Foster French toast recipe by Williams-Sonoma sitting on my desk of a stack of recipes to try. This past weekend, I had such a craving for that recipe as I just love anything banana! I read through the listed ingredients to make sure I had everything I needed to start making the recipe. While I didn’t have slices of brioche bread (which would have been delicious, I’m sure) I used slices of baked cinnamon bread I had purchased from the bakery section of my local grocery store. They bake their bread in-house and the rich smell of the cinnamon was so divine, you could smell it through the plastic bag it was packaged in! I also didn’t have vanilla paste but i did have vanilla extract and a vanilla bean – so I used that instead. Also to note, when cooking the bananas, I did cut some of the brown sugar the recipe called for, in half as I was afraid it would taste too sweet.
The richness of flavors from the egg mixture and the bananas cooked with vanilla and rum – had us saying… Mmm, so good!! It’s safe to say, we devoured our plates!
One bite and you’ll agree, this bananas foster french toast is a delicious breakfast treat and also perfect to serve for brunch.
-Photos by Rose Angel Lopez / Recipe: by Williams-Sonoma
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