French Toast Bananas Foster 4 main-dish or 8 side-dish servings
Reminiscent of New Orleans, this also makes an impressive dessert when flambeed with brandy
Ingredients
1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
3/4 cup light brown sugar, firmly packed
1/4 cup heavy cream
1/4 cup heavy cream
1/4 cup butter or margarine
1 tablespoon coconut-flavored rum or 1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/4 cup pecan halves
3 large bananas
3 eggs, beaten
Cinnamon and powdered sugar for garnish
Cut Pound Cake into 8 vertical slices; set aside. In a 2-quart saucepan, combine brown sugar, cream, butter, rum, and vanilla. Cook, stirring constantly, over moderate heat until sugar is melted and sauce is smooth. Peel and slice bananas diagonally; gently fold into sauce. Fold in pecans. Keep sauce warm over low heat.
Dip pound cake slices into beaten eggs; pan-fry egg-dipped cake slices in a large skillet, sprayed with non-stick vegetable oil cooking spray, over moderate heat, about 1-2 minutes per side, or until crispy and lightly browned. Allow 2 slices per person as a main-dish or 1 slice as a side dish. Arrange slices on plates; spoon sauce over each and sprinkle with cinnamon and powdered sugar. 4 main-dish or 8 side-dish servings. [Previous Recipe][Next Recipe]
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