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Bananas Foster French Toast Recipe courtesy of Chef Scott Boswell


Bananas Foster French Toast

With Crisp Plantains and Spicy Candied Walnuts

Serves 4

Recipe courtesy of Scott Boswell of Stella! and StanleyFrench Toast


Spicy Candied Walnuts

1 cup walnuts, toasted

1 cup confectioner’s sugar

1 tablespoon cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon nutmeg

3 tablespoons granulated sugar

½ teaspoon kosher salt

1 quart boiling water

1 quart peanut oil


Crispy Plantains

1 green plantain

1 quart peanut oil (above)


French Toast

2 eggs

1 cup half and half

1 French baguette loaf or other French-style bread loaf, sliced

½ cup (1 stick) unsalted butter

1 tablespoon granulated sugar

¼ teaspoon nutmeg

1 teaspoon cinnamon


Bananas Foster Sauce

½ pound (2 sticks) unsalted butter

2 teaspoons cinnamon

2 cups light brown sugar

½ ounce banana liquor

½ teaspoon nutmeg

2 bananas, peeled and sliced into thin disks

1 quart vanilla bean ice cream

2 ounces light rum

Confectioner’s sugar for dusting

4 mint sprigs


To make the candied walnuts:

Place a wire rack on a baking sheet.  Place the toasted nuts in a hand-held strainer and submerse in the boiling water for 30 seconds.  Remove and blot dry on a towel.  Toss in a bowl with the confectioner’s sugar.  Heat the peanut oil in a deep-fryer or deep saucepan until almost smoking.  Working with one half of the nuts at a time, put the nuts back in the strainer and lower into the hot oil for 5 seconds; remove and pour out onto the wire rack.  Mix the cinnamon, nutmeg, cayenne, sugar and salt together and dust over the hot walnuts.  Let cool.  Set the oil aside.


To prepare the plantains:

Peel the plantain and slice lengthwise into thin strips on a mandoline or V-slicer.  Reheat the peanut oil to 370 degrees F.  Drop the plantain slices into the hot oil and fry until they become crisp and float to the top.  Remove with a slotted spoon or wire skimmer and drain on paper towels.  Set aside until ready to use.


To prepare the French toast:

Place a wire rack on a baking sheet.  Mix the eggs and half and half in a shallow bowl, whisking slightly to break up the eggs.  Soak the bread slices in the egg mixture.  Melt the butter in a large nonstick sauté pan or skillet over medium-high heat.  Sauté the soaked bread slices in the butter until deep golden brown on both sides.  Lift with tongs and place on the wire rack.  Mix the cinnamon, nutmeg and sugar, dust over the bread. Set aside and keep warm.


To prepare the Sauce:

Melt the butter, brown sugar, cinnamon and nutmeg in a small sauté pan or skillet over medium heat.  When bubbling hot, add the liqueur and rum, avert your face and ignite with a match; shake the pan until the alcohol is burned off and the flame dies down.  Add the banana slices and toss until coated.  Set aside; keep warm.


To serve:

Serve one tablespoon sauce in the center of each plate.  Lay two pieces of French toast on top of the sauce.  Form quenelles of the ice cream and place two on top of the French toast on each plate.  Spoon sauce and bananas over the ice cream and French Toast.  Dust the fried plantains with confectioner’s sugar and stand in the ice cream.  Garnish each dessert with candied walnuts and a sprig of mint.

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