Prep Time: 15 min Inactive
Prep Time: 15 min Cook Time: 35 min
Level: Easy
Ingredients
Filling:
4 tablespoons butter
1/4 cup light brown sugar
Pinch ground cinnamon
1 teaspoon rum extract
3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
4 ounces cream cheese, room temperature
1 large unsliced loaf French bread, bread cut into 8 slices
4 large eggs
1/2 cup heavy cream
1 1/2 cups whole milk
2 teaspoons ground cinnamon
1 teaspoon rum extract
Nonstick cooking spray
Confectioners’ sugar, for garnish
Maple syrup, whipped cream
Directions
Meltbutter in a heavy bottomed skillet over medium heat. Once butter ismelted add the brown sugar and pinch of cinnamon. Stir with a woodenspoon until the sugar melts into the butter and becomes a sauce. Addbananas and rum extract and toss together. Let cook until the bananasare soft and incorporated into the sauce. Remove to a bowl and let coolcompletely.
Once cool, add cream cheese and mash with a wooden spoon.
Usinga paring knife, cut a 2-inch-long slits in 1 side of each bread slice,cutting 3/4 of way through bread and creating pocket that leaves 3sides of bread intact. Divide banana mixture equally among the breadpockets. Place stuffed bread slices in a lightly greased 9 X 13 bakingdish.
In a large bowl, add eggs, heavy cream, milk, cinnamon andrum and whisk to combine. Pour mixture over the bread slices. Turn eachslice once to coat. Cover and refrigerate overnight.
Serves: 8 servings
Bakeat 350 degrees until the French toast is golden brown and filling ishot, about 30 minutes. Transfer the toast on a serving platter andgarnish with confectioners’ sugar and maple syrup.
