This is a truly decadent breakfast or dessert, whichever you choose. Serve with a great cup of coffee.
|4||slices Dempster's white bread- stale bread is best|
|.5 cup||whole milk|
|.5 cup||unsweetened dessicated coconut|
|3 tbsp||butter-for frying French Toast|
|.75 cup||white sugar-for caramel sauce|
|.3 cup||water-for caramel sauce|
|2 tbsp||butter-for caramel sauce|
|.5 cup||whip cream-for caramel sauce|
|1||pinch salt-for caramel sauce|
|2 tbsp||butter-for Bourban bananas|
|1 tbsp||brown sugar-for Bourban bananas|
|2 tbsp||Bourbon- for Bourban bananas|
|2||firm bananas-chopped-for Bourban bananas|
|.5 cup||whipped cream-for garnish|
|4||mint sprigs- for garnish|
|2 tbsp||icing sugar-for topping|
In a shallow dish whisk your eggs, milk, cinnamon and nutmeg together. In another shallow dish place coconut. Heat up fry pan with 1 tbsp butter. Place bread in egg mixture, turn to coat and then place into coconut, turn to coat. Fry on both sides until golden brown. Repeat these steps for 3 other slices of bread. Use more butter for frying as needed. Place finished French Toast slices in heated oven to keep warm.
Make a caramel sauce: In small saucepan, add white sugar and water, bring to boil. Boil until it becomes amber in color. Carefully add butter, whip cream and salt stirring for 2 minutes. It should be thickened and amber or golden in color.Take of heat. Set aside.
Make Bourbon bananas: In fry pan add brown sugar and butter until melted, add chopped bananas, stir to combine. Add Bourbon, gently stirring and cook on low 2 minutes. Try not to break up bananas.
Plate 2 pieces of warmed French Toast per serving. Cut into quarters. Add half Bananas over French Toast per serving, add 4 pecans per serving, drizzle half caramel sauce over bananas and pecans. Sprinkle with 1 tbsp icing sugar per serving.
Garnish your plates: 1 large Dollop of whipping cream, 2 Strawberries, 2 mint leaves per plate.
If the caramel sauce hardens before you drizzle it over French Toast, reheat it in microwave to soften.
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