Ingredients
Method
The French Toast
- Crack and whisk the eggs. Combine the eggs, heavy cream, cinnamon and nutmeg in a mixing bowl.
- Slice the brioche bread into equal slices. Melt 1/2 - 1 tablespoon of butter in the skillet or griddle before each slice of toast is made.
- Dip a slice of bread into the mixture, let it thoroughly coat the face of the bread. Flip the bread over and do the other side. Shake the bread to get any excess coating off the bread.
- Once the butter is melted and your skillet or griddle is hot, lay the bread down. Cook for 3 minutes or until bottom is light brown. Flip to the other side and repeat for 3 minutes. Take off heat. Repeat above steps until you finish your mixture.
The Bananas Foster
- Melt the butter in a large skillet. Add the sugar and mix together. Cook for 3 minutes.
- Add sliced bananas and cook for another 3 minutes.
- Pour your rum into the skillet and ignite with a long lighter.
- Stir the mixture constantly with a long wooden spoon so the sugar does not burn.
- Blow out the flame after 10 seconds if you want a stronger rum flavor, or you can let it burn until all the alcohol is gone.
- Put the bananas foster on top of your french toast and serve with real maple syrup.