For the New Year, I felt like we needed a breakfast that'd help numb that hangover everyone has today.
We have brioche french toast with a loaded banana sauce.
Whisk together 3 large eggs, 4 large egg yolks, and 2 tablespoons of granulated sugar until it's smooth.
Then whisk in a cup of milk, half cup of heavy cream, and 1 teaspoon of ground cinnamon and vanilla extract.
Make 1/2 inch thick slices of your bread. Notice my fancy new ceramic knife I got for Christmas.
To cook the french toast, melt 2 tablespoons of butter with 2 tablespoons of canola oil in a saute pan over medium heat. Once melted, place your bread into the batter on both sides until it's soaked. Then move the bread to the saute pan and cook for about 2 minutes on each side, or until golden brown.
(If you need to keep some slices warm, put them on a baking sheet in your oven at 250 degree)
The sauce is really easy, and can be done at the same time as the toast.
First, melt 4 tablespoons of butter over high heat. Once it is melted, whisk in 1 cup of light brown sugar and a pinch of ground cinnamon until the sugar has melted and it has thickened, approximately 5 minutes.
Add 2 sliced ripe bananas and cook until slightly softened ... a minute.
Remove from the heat and add 2 tablespoons of banana liqueur and 1/2 cup of dark rum or whisky if you don't have rum (mini bottles work as perfect substitutions). Add the sauce back to the heat for about 2 more minutes (your choice) to cook the alcohol off.
This was sweet, but the alcohol helped cut the sweetness and give you that kick to get your day going.