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INGREDIENTS:
- Sauce
- 1/2 cup (1 stick) butter
- 1/2 cup firmly packed dark brown sugar
- 1/8 tsp ground cinnamon
- 2 Tbsp banana liqueur
- 1 tsp fresh orange zest
- 2 bananas, peeled and cut into 1/2"-thick slices on the diagonal
- Batter
- 3 eggs, plus 3 yolks
- 1/4 cup heavy cream
- 1/2 cup milk
- 1 tsp vanilla bean paste or extract
- Pinch of salt
- 6 slices challah bread, cut 1/2" thick
- 2 Tbsp turbinado sugar, divided
- 3 Tbsp butter, divided
DIRECTIONS:
To make the sauce, in a medium nonstick skillet over medium heat, melt butter. Add brown sugar and stir until dissolved. Add cinnamon, banana liqueur and orange zest and stir until smooth. Add the banana slices, stir to combine and set aside.
To make the batter, in a medium bowl, whisk together whole eggs and egg yolks. Add cream, milk, vanilla if using, and salt and whisk until blended. Dip bread slices into egg mixture, turning to coat. Transfer to a 9″x13″ baking dish and let the slices sit side by side. Sprinkle 6 slices with 1 tablespoon turbinado sugar.
Meanwhile, heat a large griddle pan over medium heat. Melt 1 tablespoon of butter on griddle. Working in batches, place soaked bread, sugar side down, on griddle. Sprinkle with remaining 1 tablespoon turbinado sugar and cook until golden brown, 3-5 minutes per side. Add more butter as needed for each batch.
Transfer the French toast to plates. Top each with Bananas Foster Sauce.
