Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
2 cups heavy cream
3 large eggs, beaten
¼ teaspoon vanilla extract
¼ teaspoon almond extract
6 tablespoons sugar
2 tablespoons ground cinnamon
8 slices brioche or other sweet light bread
1 stick (8 tablespoons) unsalted butter
4 ripe bananas, sliced in ¼-inch rounds
1 cup raisins soaked in rum for one hour
½ pint heavy cream, whipped
Syrup, for serving, optional
In a large bowl, combine the cream, eggs, vanilla and almond extracts and mix well. In a smaller bowl, mix together the sugar and cinnamon. Dip the slices of brioche in the cream mixture briefly and use half the cinnamon sugar to sprinkle both sides.
Melt 2 tablespoons of the butter in a large frying pan. When the butter is hot, add half of the bread slices and cook on each side until golden brown. Remove from the pan and set aside, loosely covered, while you repeat with 2 additional tablespoons of the butter and the remaining bread slices.
Heat the remaining 4 tablespoons of butter in another frying pan. Sprinkle the bananas with the cinnamon sugar, add them to the pan and cook until the bananas are caramelized.
Place two slices of French toast on each plate, and pour the bananas and raisins over them. Top with whipped cream and syrup, if desired. Dig In!
Yield: 4 servings