Bananas Foster French Toast Croissants
4 large eggs
1 cup heavy cream
1 teaspoon ground cinnamon
8 tablespoons butter divided
8 large croissants halved
1/2 cup dark corn syrup
1/2 cup brown sugar packed
1 cup maple syrup
1 cup pecans ( optional)
6 ripe bananas split and halved
1 teaspoon rum
Whisk together eggs, cream, and cinnamon. In a skillet melt 2
tablespoons butter over medium heat.
Dip croissants halves in egg mixture and coat both sides. Remove from
mixture and place in skillet.
Cook until brown. Set aside and keep warm. Next put in sugar, corn
syrup, maple syrup and pecans if desired.
Bring to a boil and reduce heat. Add banana halves and rum. Simmer
for about 2 minutes. Place croissants on plate and top with bananas
and sauce. Finish with whip cream.
Courtesy of Franklin Dye