BC-FEAóFood-Idiot-French Toast, 1st Ld-Writethru,0880IDIOT IN THE KITCHEN: A luxurious New Year’s Day brunch with banana rum French toastEds: ADDS photos. The Idiot in the Kitchen column chronicles the learning curve of a culinary novice. It moves every other week.AP Photo NYLS125, NYLS124By HOWIE RUMBERGAssociated Press WriterNew Year’s Day brunch deserves to be as luxurious as the Eve’s festivities were decadent.
Now that’s a tall order even for the most experienced cook when you’re working on little sleep ó and possibly a hangover. And, believe me, I am not an experienced cook.
Worry not. Sprucing up the simple brunch favorite French toast with a scrumptious banana rum topping will impress your guests, and leave you with enough energy to entertain.
While I become overwhelmed when I use more than one stove burner at a time, with a little planning this pair can be hot and on the table without a kitchen fiasco.
First, start about 10 minutes earlier so you can make the banana topping and set it aside. Why worry about two things at once? And the bananas do require a bit of care.
One of the secrets to this dish is melting the butter until it browns to add a nutty flavor ó something I’m very good at unintentionally doing. After the butter stops foaming, it will rapidly begin to brown, so keep stirring and be ready to add the bananas.
As soon as the bananas start cooking, the slices become delicate and break down easily. To help maintain the slices’ shape use a rubber spatula and mix gently.
And taking the time to sprinkle the brown sugar over the bananas is better than just dumping it on top in a clump. The sugar melts more quickly and evenly throughout if you stir it, too.
One mistake I always make when I’m serving French toast, pancakes or waffles is that I serve them as I make them. Some of your friends indulge while others sit in anticipation.
Instead, preheat your oven to 250 degrees and keep the already-made batch warm so you can present a beautiful plate piled high with the French toast.
Make sure you use thick slices of day-old bread. Unlike fresh bread, which breaks up when soaked in the egg batter, day-old bread is crusty and can handle the moisture.
Take the bread and dunk it in the egg batter, and hold it under at least 10 seconds before flipping the slice. You want the batter to absorb into the center of the bread to ensure a custardy toast.
You can serve the bananas as a side dish. Or if you really want to wow your friends with your newfound kitchen skills, plate the French toast and put a spoonful of the bananas on top and garnish with powdered sugar. Don’t forget the maple syrup.
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RUM BANANAS
Start to finish: 10 minutes.
3 large bananas sliced into 1/4-inch pieces (about 3 cups)
5 tablespoons butter
1/4 cup dark brown sugar
1/4 cup dark rum
1/4 cup maple syrup
3 tablespoons water
In a large frying pan, melt the butter over medium-high heat. Stir until butter stops foaming and starts to turn golden brown, about 2 minutes.
Add the bananas and mix gently with a rubber spatula. Sprinkle the brown sugar on top of the bananas, stirring occasionally until the sugar has melted, about 3 minutes.
Add the rum and cook about 1 minute. Then add the maple syrup and water. Cook until heated, about 45 seconds.
Remove from heat, cover and set aside. Reheat just before serving.
Makes about 4 portions.
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FRENCH TOAST
Start to finish: 12 minutes for each 2-3 slice batch
3 large eggs
3/4 cup milk
1/2 cup half-and-half
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
Pinch of salt
6 tablespoons (3/4 stick) butter, more as needed
12 slices 1-inch thick, day-old bread (preferably challah)
Powdered sugar to sprinkle
Preheat oven to 250 F.
In a wide, shallow bowl, beat the eggs, milk, half-and-half, vanilla, cinnamon and salt with a whisk until frothy.
In a heavy frying pan or griddle over medium heat, melt 1 tablespoon of butter. While the butter is melting, soak 2 to 3 slices of bread in the batter for at least 10 seconds before flipping them over. When butter is melted, take the bread out of the batter and let excess drip off.
Arrange the slices in the pan, making sure not to let them touch. Fry the bread on one side until golden brown, 5 to 6 minutes. Flip over and brown the second side, 3 to 4 minutes. When done transfer the toast to a cookie sheet in a single layer and keep warm in the oven.
Let the pan cool for a minute before adding another tablespoon of butter. Repeat the process.
Before serving, sprinkle some powdered sugar on the French toast.
Makes 4 portions.
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Kitchen Idiot Howie Rumberg can be e-mailed at hrumberg(at)ap.org.