PAIN PERDU (BANANA BREAD FRENCH TOAST)

About ten years ago, my sister passed away from cancer. During her last six months, I drove up to the Twin Cities to spend the weekends with her as much as possible. I will never regret taking the time to spend with my sister and I thank my family for giving me the time. One weekend when I was visiting, Jane said she had a craving for bananas. We would watch The Food Network to pass the time and Emeril Lagasse made Pain Perdu. Jane asked if I would make it for her and I did it in a heartbeat. I still remember how much she enjoyed the meal. For the Banana Bread recipe, you can use my Aunt Florence's recipe which I posted here earlier or one of your own. Make this for someone special to you and enjoy this recipe.

PAIN PERDU (BANANA BREAD FRENCH TOAST)

1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter

2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar

1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.

ENJOY!