Bananas Foster French Toast

From The Duke of Windsor Inn, Cape May, NJ

Ten Servings

For the French toast
  • 1 ½ loaves narrow French bread, thinly sliced
  • 6 large eggs
  • ¾ cup sugar
  • 2 cups half and half
  • 2 cups milk
  • 4 tsps. Vanilla extract
  • 1 tsp ground cinammon
For the Filling
  • 12 oz cream cheese, cut into 1 inch cubes
  • ¼ cup sugar
  • 2 large eggs
For the Topping
  • 1/3 cup brown sugar
  • 4 tbls butter
  • 2tbls heavy cream
  • ¾ tsps rum extract
  • 5 bananas, peeled and sliced

For the French toast, oil or spray a 9x12-inch glass baking pan. Lay half the bread on the bottom to cover it entirely. In a large bowl, combine the eggs, sugar, half and half, milk, vanilla and cinnamon. Whisk until well blended and reserve.

For the filling
, combine the cream cheese, sugar and eggs in a bowl, then spread over the bread in the baking dish. Arrange the remaining bread slice on top of the filling. Pour all the reserved liquid on top. (There will be a lot of liquid, but it all gets absorbed.) Cover and refrigerate overnight.

The Next Day
Preheat the oven to 350°. Bake the French toast until it is puffy and light golden brown, 55 to 60 minutes. Remove from the oven and set aside th cool. Meanwhile, make the topping.

For the topping, combine the brown sugar, butter, heavy cream, and rum extract in a pan. When the liquid is smooth and warm, add the bananas and continue cooking for 5 minutes. To serve, cut the French toast into squares and cover with the banana topping.

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