Sunday, August 28, 2011

Go Bananas!! Banana Nut French Bread

French Toasted Banana Rum Bread
Some Sundays you just want to be indulgent! There's nothing better than a champagne brunch and banana rum bread makes excellent French Toast. We served this with a side potato, onion and egg casserole and some Veuve Cliquot, of course... then off for a nap.

Banana Rum Bread (super easy)
1 package banana bread mix (we like Chiquita brand)
1 egg, preferably organic
1/3 cup malibu rum
2 tbs sour cream
1 tbs vanilla extract
1 pinch Saigon cinnamon
1 pinch allspice
1 pinch salt
(occasionally we add honey coated pecan bits for some extra crunch and texture)

On Saturday, combine all ingredients in a mixing bowl and stir until smooth.
In a buttered and lightly floured loaf pan, add the mix and cook 45 minutes in a 350 degree oven. Sample some hot, fresh bread and save the rest for brunch.

Sunday morning combine two beaten eggs and 1 tbs Half and Half, soak thickly sliced bread for 5 minutes.
Meanwhile in a pan add 1/2 cup canola or peanut oil and heat till shimmering. Add toast and cook until crisp on both sides, about 4 minutes each side. Or you can be really indulgent and just dunk it in the deep fat fryer. Sprinkle with powdered sugar and drizzle with warm maple syrup. Garnish with mint leaves and fresh berries (which we didn't have when we made this, but if you have guests, plan ahead; it really does make the plate prettier). Devour. Wash it down with a sparkling mimosa, then fall into a sugar induced coma, or go to the gym to work it off.

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