Coating crowd-pleasing French toast in coconut gives it a delicious tropical flavour and a fun crunch. Firm bananas that are not overly ripe hold their shape well when cooked; save riper, speckled ones for banana bread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2014
MethodCaramel Sauce: In small saucepan over medium heat, bring sugar and 1/3 cup water to boil; boil, without stirring but occasionally brushing down side of pan with pastry brush dipped in cold water, until amber in colour, about 10 minutes.
Standing back and averting face, stir in butter until melted. Stir in cream and fleur de sel; cook, stirring constantly, until slightly thickened, about 1 minute. Let cool.
Meanwhile, in shallow dish, whisk together eggs, milk, cinnamon and nutmeg. Place coconut in separate shallow dish. Dip each bread slice into egg mixture until well soaked; press into coconut, turning to coat.
In large nonstick skillet, heat oil over medium heat; cook bread, in batches and turning once, until crisp and golden, about 6 minutes. Transfer to platter; keep warm.
Wipe out pan; melt butter over medium heat. Add brown sugar and bananas; cook, turning once, until bananas are light golden but still hold their shape, about 2 minutes. Stir in bourbon; cook until almost no liquid remains, about 2 minutes. Serve over French toast; drizzle with caramel sauce.
Tip from The Test Kitchen: If the caramel sauce thickens by the time you're ready to serve the French toast, reheat the sauce in the microwave until it reaches a pourable consistency, about 10 seconds. Reserve any leftovers for stirring into coffee or topping ice cream.
Nutritional facts per serving: about
- Fibre 6 g
- Sodium 551 mg
- Sugars 55 g
- Protein 16 g
- Calories 871.0
- Total fat 44 g
- Potassium 605 mg
- Cholesterol 248 mg
- Saturated fat 26 g
- Total carbohydrate 105 g
- Iron 28.0
- Folate 45.0
- Calcium 14.0
- Vitamin A 30.0
- Vitamin C 10.0