Ingredients
1 c milk
powdered sugar
1 banana, sliced on the bias
2 tbsp turbinado sugar
3 - 4 slices of white bread
½ c chocolate sunbutter
½ tsp vanilla extract
2 tsp ground cinnamon
vegetable oil
pinch of salt
¼ c white sugar
⅛ c rum
2 eggs
maple syrup
Tools
whisk
deep pot
drying rack
torch
bowl
Directions
Step 1
Spread 1 tablespoon of sunbutter or nutella on each side of bread. Stack slices of the bread on top of each other. Cut off the crusts.
½ c chocolate sunbutter
3 - 4 slices of white bread
Step 2
In a bowl, whisk eggs, milk, vanilla extract, rum & a pinch of salt until well combined. Quickly dunk toast into the batter (3-4 seconds per side) & ensure that all of the sides have been submerged.
2 eggs
1 c milk
½ tsp vanilla extract
⅛ c rum
pinch of salt
whisk
bowl
Step 3
Add the oil to a deep pot & heat to 375°F. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. As it slightly cools, mix white sugar & cinnamon in a bowl. Place the toast in a bowl & coat all sides in the cinnamon-sugar. Place on a plate. Brûlée, if desired.
vegetable oil
¼ c white sugar
2 tsp ground cinnamon
deep pot
drying rack
Step 4
Press the cut sides of the banana into turbinado sugar. Place atop French toast & brûlée, if desired then drizzle with maple syrup & dust with powdered sugar.
1 banana, sliced on the bias
2 tbsp turbinado sugar
powdered sugar
maple syrup
torch
