French Toast Banana Bread Recipe
Layers of banana bread, melted butter, sliced bananas in caramel with custard on top
Ingredients
- 3.31 lbs or 13 1/4 sticks Butter
- (6.61 lbs or 13 2/3 cup packed Brown Sugar
- 18 Eggs
- 6.6 lbs or 24 cups Flour
- 3.5 TBSP Baking soda
- 4 tsp Salt
- 2 Tbsp Vanilla Extract
- 8 lbs (30 medium 7 – 8’ long) Bananas
- 4 cups Cream
- 4 cups Milk
- just less than 2 cups Yolks
- 3 ½ cups Sugar
- 3 ½ tsp Vanilla extract
- 2 Tbsp. Banana Liqueur
- 5 ¼ oz or 1 1/3 stick Melted Butter
- 1.1 lb Sugar
- Just less than 7 fl. Oz Heavy Cream
- 6 Bananas, sliced
Banana Bread (for 6 loaves)
Custard Sauce
Caramel Sauce
Instructions
- Melt the butter and mix in the sugar.
- Add the eggs and blend in well.
- Sieve the dry ingredients together.
- Mix it with the butter mixture.
- Crush the bananas and blend with the batter.
- Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes.
- Cool for 6 hours.
- Boil the cream and milk together.
- Take it off the heat.
- Mix yolks, sugar, vanilla and liquor into it.
- Mix it well with the help of hand whisk and use it as mentioned below.
- Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.
- Cut half inch thick slices of the banana bread length-wise on the sheet pan.
- Brush with melted butter.
- Arrange the sliced bananas in caramel on top.
- Pour the custard mix over the top of the bread and let it soak in.
- Add a second layer of banana bread and repeat the steps.
- Put a final layer of banana bread and brush with melted butter and caramel sauce only.
- Pour the custard mix over the top of the bread and let it soak for half an hour.
- Pour out any excess sauce mix.
- Bake and chill.
- Cut into 3 ½ inch squares and cut each square diagonally into triangles.
- Serve warm with coconut ice cream over rosette of custard and caramel sauce over sliced bananas on the side.
Banana Bread
Custard Sauce
Caramel Sauce
Assembly
To Serve: