Griddled French Toast Recipe
dipped in our banana cinnamon cream with candied pecans, grilled banana and syrup
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Ingredients
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French Toast Base
Banana Cinnamon Cream (dipping custard)
Candied Pecans
Grilled Banana & Syrup
To Finish
Method
Banana Cinnamon Cream (dipping custard)
- 1
Make the cream
In a medium bowl, mash the ripe banana until smooth. Add softened cream cheese and mascarpone and beat with a whisk or hand mixer until creamy and smooth. Stir in powdered sugar, maple syrup, ground cinnamon and vanilla extract until combined. If mixture is too thick to use as a dip for bread, add up to 2 tablespoons milk, 1 teaspoon at a time, to reach a thick but dippable consistency. Chill while preparing other components.
Candied Pecans
- 2
Candy the pecans
Place a small nonstick skillet over medium heat. Add pecans, granulated sugar and 1 teaspoon butter. Stir constantly as the sugar melts and coats the pecans, about 3–4 minutes. Once sugar has melted and pecans are glossy, transfer to a sheet of parchment to cool and separate. Sprinkle a pinch of salt over the warm nuts. When cooled, coarsely chop and set aside.
Grilled Banana & Syrup
- 3
Prepare syrup
Combine maple syrup, water, and optional brown sugar and cinnamon in a small saucepan over medium-low heat. Warm until just simmering, stirring until combined, then reduce heat to low to keep warm. Taste and adjust sweetness; keep over the lowest heat setting or remove from heat and reserve.
- 4
Grill the banana
Heat a griddle or large nonstick skillet to medium-high. Brush cut sides of the banana halves lightly with 1 teaspoon butter. Place bananas cut-side down on the hot griddle and cook 1–2 minutes until golden and lightly caramelized, then flip and warm the other side 30–45 seconds. Remove and keep warm.
French Toast Base & Assembly
- 5
Make the egg custard
In a shallow dish wide enough to fit a bread slice, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon and salt until fully blended.
- 6
Dip and griddle
Heat a griddle or large skillet over medium heat and add 1–2 tablespoons butter to coat. Working in batches, dip each slice of bread into the egg mixture for about 5–10 seconds per side (allow bread to absorb but not become soggy). Place dipped bread on the hot griddle and cook 2–3 minutes per side until golden brown and cooked through. Add more butter to the griddle between batches if needed.
- 7
Plate and finish
Place 2 slices of griddled French toast per serving on plates. Spoon 2–3 tablespoons of banana cinnamon cream into a shallow pool or serve in a ramekin for dipping alongside the toast. Arrange half a grilled banana on each plate. Drizzle warm maple syrup over the toast and banana (about 2–3 tablespoons per serving). Sprinkle chopped candied pecans over the top and dust lightly with confectioners' sugar. Serve immediately.
