It’s the weekend so it’s perfect time for brunch! I decided to stay in and make French Toast with Caramel Sea Salt Bananas, because I’ve been somewhat obsessed with anything that is sea salt caramel. I think I’m just obsessed with salts in general, as I have half a dozen different kinds in my pantry and I’ve been itching to use them in my cooking/baking.
Anyhoo, I wanted to try making sea salt caramel at home and I stumbled upon a recipe for French Toast with it, so I fired up my pan, poured some sugar in there, stirred until it changed color, added some heavy cream and voila! I had me a lovely golden caramel that is soooooo fragrant. I can’t believe it was so easy to make simple caramel, without the use of candy thermometer or any other complicated gadgets. :D *HAPPY* Of course, the finishing touch was to toss some sea salt crystals into the caramel and it was done.
As the French Toast recipe called for bananas, I added the chopped bananas into the caramel before adding the sea salt caramel.
Assembling the French Toast next…
French Toast with Caramel Sea Salt Bananas
Recipe adapted from here.
2 cups Granulated Sugar
2 cups Heavy Cream
4 whole Bananas
2 dashes Salt
4 whole Eggs
½ cups Milk
1 teaspoon Vanilla
1 teaspoon Cinnamon
1 teaspoon Sea Salt Crystals
1 loaf Brioche or white bread (thick slices)
1. Prepare the caramel sauce.
Put granulated sugar in a heavy pot or skillet (I use a non-stick skillet for easy cleanup later). On high heat, begin stirring sugar. Stir until sugar is melted and has a nice caramel color. Be careful not to let it get too dark and burn. Turn off heat. While stirring constantly (using a whisk really helps at this stage), add one cup of heavy cream. When it is incorporated, add second cup of heavy cream and stir to thicken. You may have to return it to heat to get it smooth and creamy, and if so, use medium heat. Add salt a little at a time to suit you. Stir in bananas to incorporate them into the caramel.
2. Make the french toast.
Prep electric griddle or pan to 300 degrees. In bowl, mix together your milk, eggs, spice and vanilla. Set aside. Slice bread, if needed, into 1 inch thick slices. Slice bananas into 1/4 inch thick pieces. Dunk bread slices, one at a time, and place on hot pan or griddle. Cook until golden on one side, then flip and finish cooking. Add a pat of butter if you wish and then ladle caramel and bananas over toast.
This recipe serves 6. Enjoy!
My partner was too eager in plating our food so that we could dive right into it, and my French Toast ended up looking like a plate of steak because it photographed poorly. -__-” Seen here served with a side of strawberries, sausages, alfalfa sprouts and cherry tomatoes. Sorry for the terrible pic, I would’ve plated it differently but I was busy in the kitchen doing dishes.
Nonetheless, this was really delicious!!! I’ll definitely make it again. There’s also leftover sea salt caramel sauce, which will go really well drizzled over the remaining strawberries, over ice cream, spread over toast or just to dip your fingers in. :P
If you are a foodie like me, please join me in standing up for real food!
Food Revolution Day on 19 May is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.