As I stated a few days ago, I had wanted to post this recipe just before Christmas, but weather forced us to change our travel plans and leave early. Leaving early didn’t really make much of a difference anyway, as, instead of missing the crappy weather, we drove right into it! Snow, sleet, freezing rain, we had it all, and the mixture was coming down so hard the highway was covered in about 3 inches of nasty, slippery slush. We watched 2 cars slide off of the road right in front of us and saw numerous others in the ditch. Luckily we only had about 60 miles of that stuff, then it turned completely over to rain a few miles south of the Illinois/Wisconsin border and we were able to continue our travels relatively stress-free, which is more than I can say for the thousands stranded by the storms over the holidays. I hope that each and every one of you made it to your destination safely and had an enjoyable holiday.
As for the recipe, for someone who doesn’t care for eggnog too much I sure seem to have a number of recipes that use it as a flavoring agent. Go figure! I first served this for Christmas a few years ago and it was a big hit. Since then I have made a few times for groups both big and small, with positive reactions every time.
While I consider this a “Christmas” meal, it is a great breakfast anytime during the holidays as it is simple to prepare and seems rather upscale-you don’t have to tell anyone how simple it is! This would also make a great breakfast for New Year’s Day, after a night of imbibing a little too much. Nothing in the recipe is a real assault on the tastebuds-a good thing when nursing a hangover, and in fact the little alcohol left in the dish after flambeing the rum helps with a little “hair of the dog.” You could serve this any time of year actually, if you made your own eggnog, but keep it simple on yourself and serve this during the holidays when store bought eggnog is readily available.
Eggnog French Toast with Bananas Foster Sauce
12 slices French or Italian Bread, cut on a bias, 1″ thick
3 cups Eggnog, store bought is fine
1 cup milk
3 each eggs, beaten
4 each bananas, peeled and sliced 1/2″ thick
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 cup dark rum
3 Tbsp. butter
Combine the milk, eggnog, and eggs and mix together. Soak both sides of the bread slices in mixture and saute on a griddle set over medium heat and brushed with a little butter. Cook until golden brown on both sides and cooked all the way through, about 5 minutes per side. Don’t let the french toast brown too quickly or the middle will be soggy when the outside is done. Meanwhile combine the butter, and brown sugar in a saute pan and heat over medium high until the brown sugar melts. Add the rum and carefully flame it. Do this by allowing the rum to heat up then igniting it with a long handled lighter. Be careful as it can ignite rather quickly and in bright light the alcohol flame can be almost invisible. Lean back as you light it so as to not, accidentally, light your hair on fire!!! Once the flames die down add the sliced bananas and spices. Cook just until the bananas are warmed through. Add the butter, remove from heat and swirl until the butter has melted into the sauce. Serve each person 3 slices of the french toast topped with the banana sauce. Garnish with a sprinkling of powdered sugar, and maybe a strawberry or two if you want some color.