|
Bananas Foster French ToastServings: 1 Fresh toast stack (3 layered pieces) -- Yield: 24 servings Banana-nut cereal crusted King’s Hawaiian® Fresh toast with sliced bananas, crushed macadamias, rum anglaise, and Foster sauce, topped with whipped cream. Loaves, Breakfast & Brunch, Dine In |
|
|
Build It!Place 1 slice of King’s Hawaiian Banana-Nut French Toast on a plate.
Slice 1 banana into ⅛”-thick slices on the bias. Arrange 1⁄3rd of the slices on top of first piece of French toast. Drizzle with 1 tablespoon Rum Anglaise, 1 tablespoon Foster Sauce, and 1 tablespoon crushed macadamia nuts.
Place second slice of French toast on top of first slice, and repeat arrangement of 1⁄3rd banana sliced, 1 tablespoon Rum Anglaise, 1 tablespoon Foster Sauce, and 1 tablespoon crushed macadamias.
Place final slice of French toast on top of second slice and place all remaining toppings on top in same order or bananas. Rum Anglaise, Foster Sauce, and crushed macadamias.
Garnish with 3, 1-tablespoon dollops of whipped cream and as much powdered sugar as desired. Serve immediately.
King’s Hawaiian Banana-Nut French Toast- Servings:
- 3 slices
- Yield:
- 24 servings
48 c Banana-nut crunch cereal 12 c Eggs 8 c Whole milk 3 c AP flour 3 c Sugar ¼ c Pumpkin pie spice ¼ c Vanilla bean paste 1 tbsp Kosher salt 72 slice ¾" slices of King’s Hawaiian Original Round Bread - Working in batches, process cereal in a food processor on high speed until cereal is a fine texture, but not a powder. Pour into a large mixing bowl and set aside.
- In another large mixing bowl, whisk together eggs, milk, flour, sugar, pie spice, vanilla paste, and salt until well combined.
- At time of service, prepare French toast as follows:
- Dip 3 slices of King’s Hawaiian Original Round Bread into egg mixture until well coated, then place into cereal crumbs until well coated.
- Place French toast slices onto a 350°F griddle and cook for about 5 minutes per side until golden brown and cooked through.
- Remove from griddle and place on a cooling rack to plate and serve immediately.
Rum Anglaise- Servings:
- 3 tablespoons
- Yield:
- 24 servings
1 ½ tsp Spiced rum 3 c Cream ¾ tsp Vanilla bean Paste ⅔ c Egg yolks ¾ c Sugar - Place rum in a small saucepan over medium heat. Bring to a boil and ignite with a lighter to burn off alcohol. Blow out flame and remove from heat.
- Add cream and vanilla paste to saucepan with rum and place back on burner over low heat.
- In a mixing bowl, whisk together eggs and sugar, whisking until pale in color.
- Once cream is simmering, take one ladle of cream and slowly pour into egg mixture while whisking to temper eggs. Repeat one more time.
- Slowly pour tempered egg mixture back into the pot with the rest of the cream while whisking. Bring to a simmer, continuing to whisk constantly.
- As soon as it reaches a simmer, remove from heat and transfer into a squeeze bottle.
- Hold chilled until service.
Foster Sauce- Servings:
- 3 tablespoons
- Yield:
- 24 servings
12 tbsp Unsalted butter ½ c Brown sugar ¾ c Heavy cream 3 tsp Vanilla bean paste 3 tbsp Rum 1 ½ tsp Pumpkin pie spice - Place a saucepan on stove and turn heat to medium. Add butter and let melt. Add brown sugar to melted butter and stir with a spatula to dissolve, about 3 minutes.
- Add cream, vanilla, rum, and pumpkin pie spice. Bring to a simmer, remove from heat, and transfer to a squeeze bottle.
- Store chilled until service. Sauce can be reheated for service in a microwave, on stovetop, or in a water bath.
|
