This Sunday, let Dad wake up to the smell of Banana Bread French Toast and Chocolate Bourbon Dipped Bacon!
AIMEE FORTNEY'S BANANA BREAD FRENCH TOAST
In a deep bowl or pie plate, mix egg, soymilk or milk, nutmeg, cinnamon and vanilla. Spray your skillet with cooking spray and coat both sides of the banana bread with egg mixture. Place in the skillet and cook over medium heat on both sides until it is done; about 2 minutes per side.
AIMEE FORTNEY'S VERY BANANA BREAD
Preheat the oven to 350 degrees. Grease the bottom and sides of a loaf pan. In a large mixing bowl, beat softened butter and brown sugar. Add eggs, bananas and vanilla. In a separate bowl, combine flour, baking soda, salt and nutmeg. With a wooden spoon, slowly add the flour mixture to the banana mixture, mixing just until moistened. (Do not over-beat.) Bake for 50 to 55 minutes. Allow to cool.
AIMEE FORTNEY'S WARM WHISKEY CARAMEL SAUCE
In a small saucepan, place:
Combine brown sugar, butter and whipping cream and cook over low heat until smooth, whisking to combine. Remove from heat and stir in vanilla and bourbon whiskey. Pour over top of banana bread French toast. (Refrigerate any leftover caramel sauce in a mason jar.)
AIMEE FORTNEY'S CHOCOLATE BOURBON DIPPED BACON
Dip pieces of bacon in chocolate sauce (recipe below).
AIMEE FORTNEY'S CHOCOLATE BOURBON SAUCE
Place chocolate in a bowl and set aside. In a saucepan, heat the heavy cream over medium heat (you will not boil the cream, just heat it until you see "movement," then remove from heat). Pour heavy cream over chocolate chips and allow to sit for just a moment, then use a whisk to stir chocolate until melted. Add the bourbon whiskey as the chocolate mixture is melting and continue to stir until combined.
**If you do not use enough heavy cream, then the bourbon whiskey will make the chocolate clump up; so be sure to use the full amount of heavy cream.
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