Get Creative in the Kitchen During Florida's Stay-at-Home Order
CHEF DAN BILLHEIMER’S BANANAS FOSTER FRENCH TOAST
Restaurant: Lighthouse Café of Sanibel
Bananas Foster Topping
2 tablespoons unsalted butter
5 tablespoons light brown sugar
1 cup heavy whipping cream
1 cup fresh orange juice
½ cup banana liqueur
4 bananas, sliced
2 teaspoons ground cinnamon
1 teaspoon salt
6 extra-large eggs
1½ cups heavy whipping cream
1 teaspoon ground cinnamon
½ teaspoon nutmeg (freshly ground, if possible)
2 teaspoons real vanilla extract
Pinch of salt
8 slices of 1-inch-thick French bread, brioche or Texas toast
Small piece of kale and an orange twist for garnish
To make topping, melt butter in medium sauce pot on medium-high heat. Add brown sugar and stir for 2 minutes. Add cream, orange juice and banana liqueur and stir until incorporated. Reduce heat to medium and add sliced bananas, cinnamon and salt. Reduce liquid to sauce consistency while stirring frequently, 5 to 7 minutes. Cover, turn off heat and set aside.
In medium mixing bowl, combine eggs, heavy cream, cinnamon, nutmeg, vanilla extract and salt. Whip until a custard-like batter is formed. Heat a large sauce pan on medium high, melting a pat of butter to evenly coat pan. Place 2 slices of bread in batter until bread is thoroughly soaked through and place in pan. Cook until lightly brown, 3 to 4 minutes on each side. Repeat process, starting with melting butter in the pan, for other 6 slices.
Top French toast with bananas Foster sauce. Sprinkle with confectioners’ sugar. If desired, garnish with small piece of kale and an orange twist to complete the plate.
362 Periwinkle Way, Sanibel; 239-472-0303; lighthousecafe.com