This Brazilian flair French toast is stuffed with dulce de leche and on top we added caramelized bananas and sprinkled toasted flaked coconut. It is crispy on the outside, soft on the inside and after your first bite you can feel and taste the warm dulce de leche.
Since Christmas Day we have been off and basically eating, sleeping and watching TV. It has been so nice!! We went last Saturday to brunch and we had so much fun at RockCreek. The food was delicious! My favorite was a fried hen with masa pancakes and housemate gravy.
After we left RockCreek I told Marilyn that I really wanted to make a Brazilian flair French toast. That means something that involves dulce de leche, caramelized bananas and coconut. So, we made it and was just perfect… the way I wanted it! We used day-old brioche that’s slightly dried out works best for French toast since it will soak up the moist custard.
Did you see “27 Utterly terrible Ways Food Was Actually Served In 2015“? We’ve eaten some pretty creative food in different countries. But I do like simple, creature comforts like a fork and spoon, a clean glass and a plate that is not cracked. I just want tasty, flavorful and delicious food!! That’s it!
- 1 brioche
- 1 can dulce de leche
- 1 cup of toasted flakes coconut (garnish)
- 1 tsp. fiori di sicilia (you could also use vanilla extract)
- grated zest from 1 orange
- 1 c. half n half
- 6 large eggs
- 1 teaspoon cinnamon
- 1 Tablespoon sugar
- Unsalted butter, for cooking
- CARAMELIZED BANANAS
- 3 bananas, sliced diagonally
- 3-4 T.brown sugar
- 2-3 T. butter
- rum or bourbon, optional
- Cut each slice of brioche into sticks.
- Set aside.
- Using a pastry bag or with a spoon add dulce de leche in each slice of bread.
- In a large bowl, whisk together the eggs, heavy cream, cinnamon, zest, fiori di sicilia, cinnamon and sugar.
- Dip each piece of bread in the egg mixture, turning to coat it on all sides.
- Shake off any excess and place the coated bread on a baking pan.
- Repeat the dipping process with the remaining pieces of bread.
- Heat a large sauté pan over medium heat and add 3 tablespoons of butter.
- Once the butter has melted, place several of the coated sticks in a single layer in the pan.
- Place bread sticks onto preheated pan/griddle and cook 1-2 minutes, then turn and cook other side 1-2 minutes until lightly browned.
- Repeat with remaining toast sticks.
- Sprinkle toasted coconut.
- Add the caramelized bananas.
- Serve warm with syrup if desired and warm dulce de leche.
- For the bananas:
- Melt butter in a saute pan over medium high heat. Add banana slices and cook, gently turning them until they begin to brown. Sprinkle with brown sugar and cook until it melts. Add rum/bourbon and reduce until sauce is syrupy. Place on top of french toast.