Here in Morehead City, NC; it isn’t always easy to get a delicious breakfast, especially if you’re gluten-free. So, since I had made a lovely loaf of bread yesterday, I thought why not make some French Toast. It’s a good test for gluten-free bread, if it can hold up after being soaked, I know that it can hold up to just about any recipe that calls for bread.
This bread happened to stand up to the challenge with flying colors! After I soaked it in the custard, I started to think that as beautiful as the French Toast was, it really needed something a little more special then just a squeeze of syrup. I looked around the kitchen and found some ripe bananas and my mind automatically went to New Orleans. So I sliced up the bananas, melted about a tablespoon of butter, and began to quickly saute them. I wanted the bananas to have a slight caramelization before adding brown sugar to the pan to make the syrupy sweet sauce. A splash of rum, a little cinnamon, and a cap of vanilla finished the banana sauce. I then placed a pat of butter on the French Toast and covered the stack in the gooey Bananas Foster Sauce. It was delicious.
If I had some pecans on hand, I would of toasted them and added them to the top. The crunch and nuttiness would have complimented the bananas beautifully. But for now, I am still remembering breakfast and how wonderful it was to have a plate that could have been straight from the French Quarter.
So next time you’re looking for something better than Rice Chex, take out a few slices of your best gluten-free bread (the frozen english muffins from the Coastal Community Market will do great in a pinch) and turn them into something spectacular. Click here for the Bananas Foster French Toast recipe!
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