Pineapple Bananas Foster Over
Chocolate Peanut Butter French Toast
For: Chocolate Peanut Butter Bread
Your Favorite White Bread Recipe*
2 Tablespoons Sugar
1/2 Tsp. Cinnamon
1/2 cup Smooth Peanut Butter
1 C. Dark Chocolate Chips
Bake according to your bread machine instructions.
*This recipe works for standard baking or Bread Machine baking. Add Chocolate Chips at proper time according to recipe used.
For: French Toast
1 Tablespoon Butter
Salt & Pepper to taste
1/4 cup of cream
Slice Chocolate Peanut Butter Bread in thick slices. Mix eggs, salt, pepper, cream together in bowl. Dredge bread slices in egg mixture and place in skillet with melted butter. Brown on both sides. Remove from skillet and place on serving plate.
For: Pineapple Bananas Foster
3 tablespoons unsalted butter
1/2 cup (1.75 ounces) dark [light] brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 tablespoon banana liqueur (or 1/4 Banana Extract)
2 bananas, sliced
1 cup fresh Pineapple Chunks
1/4 cup dark rum (or 1/2 teaspoon rum extract)
1/4 cup whipping cream
Powdered Sugar (for dusting)
Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice, cinnamon and nutmeg and stir until sugar dissolves. Add banana liqueur (or extract) and bring sauce to simmer. Add bananas and pineapple cook for 1 minute on each side, carefully spooning sauce over bananas-pineapple as they are cooking. Remove mixture from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. Add 1/4 cup cream and cook for 1 to 2 minutes until it is creamy-syrupy in consistency. Immediately spoon the sauce over French Toast, Dust with Powdered Sugar and serve.
Note: You can also top with Whipped Cream or Ice Cream and pour on the Maple Syrup!
Photography: JoyPals Design Studio