gouda stuffed french toast with bananas foster and coconut ice cream
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I recommend you start making the bananas fosters first and then start cooking your french toast when you are halfway done the bananas fosters (before the flambé!).

Bananas Foster-
4 tablespoons butter
1/2 cup packed dark brown sugar
1 cinnamon stick
1 strip lemon zest (1 to 2 inches long by about 1 1/2 inch wide)
2 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
1/4 cup dark rum
coconut milk ice cream
1. Melt the butter in a 12-inch skillet over medium heat. Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute. Don’t use high heat or you will separate your butter and sugar.
2. Add the bananas and spoon some sauce over each piece. Cook until the bananas are golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not falling apart, about 1 1/2 minutes.
3. Remove the skillet from the heat (turn off gas). Add the rum and wait until the rum has warmed slightly, about 5 seconds. Wave a lit match (a very long fireplace match!) over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan. When the flames subside (in about 1/2 minute),  discard the cinnamon stick and lemon zest, and serve over your french toast with coconut ice cream.

French Toast-


Gluten free artisan loaf from Bigstar Bakehouse  or french bread for the rest of you

Gouda cheese, sliced very thin

almond milk (or regular milk if you prefer)

2-6 eggs





1. Slice your loaf in one thick slice and then cut through that in the middle without going all the way through to make a pocket.  It’s best if your loaf is a day old or so. Place thin slices of room temperature Gouda inside.

2. Beat together 2 eggs and about a 1/8 cup almond milk with a whisk. Add a pinch of salt and mix.  Transfer your egg mixture to a wide bowl so you can dip your french toast. Dip both sides.

3. Heat a non-stick pan over medium/low heat.  Add a table spoon of butter and once it stops bubbling place your dipped bread on the pan.  Cook each side until nicely browned.  You can add a lid if you keep the heat low and that will help the cheese melt fully.

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