French Toast for Grown Folks

"If you like to eat, then you must like to cook." This is what my husband said to me, when I informed him that I don't cook. Over the course of five years, he's convinced me that I like to cook, especially for him. But he, especially, enjoys my cooking. So it's a balanced relationship.

I buy the NY Times, Sunday through Friday. I especially like the Wednesday "Dining In, Dining Out" section. It tells me where to go (if & whenever I get back to NYC) for dinner. But it also gives me yummy recipes.

Today's recipe is for Cold Cherry Soup with Mango. Which is great because I miss soup during the summer, and it never gets cool enough in N.C. to cook it except for winter.

But I thought I'd offer you a recipe that I like. In turn I'd like you to try them and comment. And feel free to email me recipes too. If I try it and like it, I'll post it.

Banana-Bourbon French Toast
Recipe created by Rori Trovato
Serves 4

SAUCE
2 tablespoons unsalted butter
1 cup light brown sugar
4 bananas, sliced lengthwise
1/2 cup bourbon

BATTER
6 large eggs
1/4 teaspoon salt
2 tablespoons vanilla
1/2 cup heavy cream or half-and-half
4 to 8 tablespoons butter
8 slices country-style white bread (preferably 4 to 7 days old)
Maple syrup, optional

To make sauce: In a small pan, melt butter and brown sugar over medium heat; carefully add bananas and simmer for 2 minutes. Remove from stove and add bourbon; return to flame and continue simmering an additional 2 minutes. Cover and keep warm until ready to use.

To make batter: In a large bowl, lightly whisk eggs and salt. Add vanilla. Pour in cream, continuing to whisk until well blended.

Melt 1 to 2 tablespoons butter in a large frying pan over medium-high heat. Dip 2 bread slices in batter and cook each side until golden brown. Repeat with remaining bread slices.

Transfer 2 bread slices to individual plates and top with banana slices and sauce. Serve with maple syrup, if desired.