I made this french toast recipe last year on Christmas Day and I used croissants for the bread. I decided to change up the bread and make it for you guys to enjoy! I am warning you this is not a healthy recipe but definitely something worth eating as your meal of opportunity. This is probably one of my favorite french toast recipes and if you have any other ones email me [email protected] I have an obsession with eating French Toast!
1 bag of Pepperidge Farm swirl Brown Sugar Cinnamon
1 cup of chopped Hoody’s Deep South Praline Pecans
4 Bananas peeled, sliced down the middle, and cup in half
1 teaspoon of Cinnamon
1 cup Heavy Cream
1/2 cup of Dark Brown Sugar
4 Large Eggs
4 tablespoons of Butter
1/2 cup of Dark Corn Syrup
1 cup of Maple Syrup
1 teaspoon Vanilla Extract
In a bowl mix the heavy cream, cinnamon, and eggs
Whisk it all together
On a griddle melt two tablespoons of butter over medium high heat
Begin to bath the bread in the cream mixture on both sides
Place the bread on the skillet and let it cook on each side for four minutes. When it’s done set the french toast aside and make sure to keep them somewhere warm.
Make sure your pecans are chopped and your bananas are sliced.
In a large pan melt two tablespoons of butter and add the brown sugar, pecans, dark corn syrup, and maple syrup and bring the mixture to a boil on medium high heat. Then bring the heat down to medium and let it simmer for 2 or 3 minutes. Then add the bananas and the vanilla extract and stir it around.
Get two slices of French Toast and then coat it with the syrup and serve right away.
Prepare to be in a sugar coma!