Jacques Pépin's French Toast with Banana & Chocolate

Updated: 5 days ago

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As I was devouring my French Toast courtesy of Jacques Pépin, I was thinking to myself, why not bring it to the next level? I whipped out my favorite combination of all time and this happened. I know, this is a bit over the top and might ruin the simplicity of Jacques Pépin's original recipe. But I don't see why not. I mean, if wanna sin, at least do it properly right?



If that's an aye for you, then you are gonna love this recipe. Banana and chocolate are probably one of the best mixtures ever created. To amp up the flavors, caramelize bananas with sugar and flambé with liqueur. What's next? Drizzle some melted dark chocolate and coconut butter over the bananas is just heavenly! All of that is being laid on the crispy toast over a bed of melted ice cream.



I am literally drooling while typing this. My kids went crazy over this when I served this up to them for brunch. They even asked, "is it legal to have desserts for brunch?" Do you think it is legal? You gotta find out with this recipe.


Ingredients:

(Serve 2)

  • Banana & Chocolate:

  • Large Bananas, 2

  • Demerara Sugar, 2 TBSP

  • Fresh Orange Juice, 1 Orange

  • Cointreau / Grand Marnier / Coconut Rum, 1/4 Cup

  • High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 50g

  • Coconut Butter, 2 TBSP

  • French Toast:

  • High Quality Vanilla Bean Ice Cream, 4 Scoops

  • Stale Bread, 2 Slices

  • Unsalted Butter, 4 TBSP

  • Pink Himalayan Salt, Pinch

Equipment:

Directions:

  1. Prepare the banana and chocolate toppings.

  2. Peel and slice the bananas in halves widthwise.

  3. Slice in halves again lengthwise.

  4. You should get a total of 8 banana wedges.

  5. Melt sugar in a skillet over medium heat.

  6. Once the sugar starts to melt, add in the banana wedges, sliced side down.

  7. Once the sugar starts to bubble rapidly and caramelize, flip the bananas.

  8. You can see that the bananas are caramelized beautifully.

  9. Add in the orange juice and deglaze.

  10. Add in the liqueur.

  11. *Careful as it may flambé.*

  12. Cook until the liquid has reduced by half.

  13. Remove from heat and set aside.

  14. *If your skillet is not big enuff, you have to do this in batches.*

  15. Melt chocolate & coconut butter on a double boiler.

  16. Remove from heat once the chocolate has melted.

  17. Prepare the French Toast.

  18. Melt the ice cream in a shallow bowl. I prefer to melt mine at room temperature. You can however use a microwave.

  19. Once the ice cream has melted, place in the stale bread.

  20. Let the bread soak in the melted ice cream for about 3 to 5 mins on both sides.

  21. Melt butter in a skillet over medium heat.

  22. Add in the soaked bread.

  23. *Do not discard the leftover ice cream.*

  24. Cook until the bottom is browned and crisp.

  25. Flip and cook for another min.

  26. Remove from heat and place the toast onto the melted ice cream.

  27. Top the French toast with the caramelized bananas.

  28. Drizzle the melted chocolate mixture over the top.

  29. Sprinkle salt over the top.

  30. Serve immediately.


Recipe Video:



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