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#273 - Noble Inns Carol is on location in the King William Historic District of San Antonio. She talks to Don and Liesl Noble, the owners of Noble Inns Bed & Breakfasts, two luxury Victorian bed & breakfast properties offering guests the ultimate in pampering and service. Innkeeper Megan Macdaniel joins Carol and Liesl in the kitchen to demonstrate a terrific breakfast dish from the Noble Inns menu. For more information about Noble Inns, please visit their website at: www.nobleinns.com. Caramel Banana Nut French Toast Serves 8 - 12 2 1/2 tablespoons corn syrup 1 cup brown sugar, lightly packed 1/4 cup butter 4 medium-size, ripe, speckled bananas 1 1/2 pounds banana nut bread (for variations use other breakfast breads and fruits: cranberry, cinnamon raisin) 6 eggs 2 cups milk 2 cups cream (half & half or whipping cream) 1/3 cup sugar 1 tablespoon vanilla 1/2 teaspoon salt Topping: sour cream and fruit (optional) Cut bananas in 1/4" to 1/2" slices. Spread in a 9" x 13" glass baking dish that has been covered with cooking spray. In a saucepan, combine corn syrup, brown sugar and butter. Melt until smooth and bubbly. Spread over bananas. Overlap bread slices like dominoes on the syrup. In a large bowl, combine eggs, milk, cream, sugar, vanilla and salt. Pour over the bread. Cover with foil and refrigerate overnight. Preheat oven to 350°F. Remove from refrigerator about 15 minutes before cooking. Bake covered for 50-55 minutes, then remove cover and continue to cook for 10 minutes. Toast should be puffy and golden. Cut into 8-12 pieces and invert to serve. Top each with 2 tablespoons sour cream and enjoy. Optional: warmed maple syrup may be provided to use as additional topping if you have a real sweet tooth, but it is not necessary! > Recipe courtesy of Noble Inns Bed & Breakfasts, San Antonio, Texas. |
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