I discovered this breakfast dish on the American Queen steamboat while traveling on it up the Mississippi River. It’s the creation of the boat’s Culinary Director Regina Charboneau. Typical of Regina’s recipes this French toast is rich, decadent and full of flavor.
- Category: Breakfast
- 1 teaspoon orange zest
- 1/4 pound butter
- 1 cup brown sugar
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 4 bananas, peeled and sliced into 2-inch pieces
- 2 tablespoons dark rum
- 1/4 teaspoon cinnamon
Stuffed French Toast
- 8 ounces cream cheese, softened
- 3 teaspoons grated orange peel, divided
- 3 tablespoons powdered sugar
- 1/2 teaspoon cinnamon, divided
- 12 slices cinnamon bread
- 1 cup half and half
- 3 eggs
- 6 tablespoons butter
- Begin with the stuffing. In a food processor add softened cream cheese, powdered sugar, 1/4 teaspoon cinnamon and 2 teaspoons grated orange peel. Blend until smooth.
- Take 6 slices of cinnamon bread and spread 1 heaping tablespoon of stuffing on each slice, top with the other 6 slices.
- Add eggs, half and half, 1/4 teaspoon cinnamon and 1 teaspoon grated orange peel to a medium mixing bowl. Beat well.
- Melt 1 tablespoon butter in a nonstick skillet. Dip one stuffed cinnamon bread in the batter. Place in the skillet, toast on each side, and place on a baking sheet. Repeat until you have all 6 done.
- Place the French toast in a preheated 350 degree F oven for 8-10 minutes before serving.
- While the French toast is in the oven, make the Bananas Foster topping.
- Melt the butter in a large Sauté pan over medium heat. Add the brown sugar.
- Add the lemon juice, orange juice and orange zest. Continue to cook until the brown sugar has cooked to a syrup.
- Place the bananas in the brown sugar syrup in the pan. Add the rum and cinnamon. Heat for just about 45 seconds. You want the bananas to remain firm.
- Top the French toast with a healthy portion of Bananas Foster and serve.