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4 large eggs 1 c. heavy cream 1 tsp. cinnamon 8 Tbsp. butter, divided 8 large croissants, halved 1/2 c. dark corn syrup 1/2 c. firmly packed brown sugar 1 c. maple syrup 1 c. chopped pecans 6 ripe bananas, halved crosswise and lengthwise 1 tsp. rum flavoring (optional) In shallow bowl, whisk together eggs, cream and cinnamon. In large skillet, melt 2 tablespoons butter over medium heat. Dip 4 croissants in egg mixture to coat both sides. Using fork, remove croissants from egg mixture, letting excess drop off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm. Syrup: In large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to boil over medium heat. Reduce heat and simmer 2 minutes. Add bananas and rum flavoring and spoon syrup mixture over bananas. Spoon over French toast. Serve. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |