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Entree
French
2 servings
5 minutes
10 minutes
1 egg
1 egg yolk
1 vanilla bean, split
1 teaspoon rum
1/4 cup sugar
1 cup half and half
4 slices white bread, preferably sourdough
4 tablespoons butter
4 Burro bananas, peeled and cut into 3/4 inch rounds
2 tablespoons brown sugar
Mix together the egg, yolk, vanilla, rum, sugar, and half-and-half. Place half the butter in a large, no-stick skillet and turn the heat to medium-high. Dip each slice of the bread in the batter and, when the butter foam subsides, cook the bread until nicely browned on both sides, in batches if necessary.
Meanwhile, heat the remaining butter in another no-stick skillet over medium heat. When the foam subsides, cook the banana pieces until lightly browned, turning frequently and sprinkling them with the brown sugar as they cook, 5 to 10 minutes.
Cover each piece of bread with a portion of the bananas and sprinkle the top with confectioner's sugar. Serve hot.
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