Ingredients
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 1/2 tablespoon sugar
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 1/2 tablespoon sugar
- 2 1/4 cup heavy cream
- 1 1/2 cup milk
- 1 1/2 teaspoon vanilla extract
- 3/4 cup sugar
- 3 cup eggs
- 2 cup egg yolks
- 2 1/2 tablespoon orange blossom water
- 2 1/2 tablespoon bourbon
- 2 teaspoon dried orange zest
- 3 tablespoon gingerbread spices
- 2 loaf challah, sliced into twelve 11/2-inch thick slices
- 2 tablespoon confectioners
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 1/2 tablespoon sugar
- 2 1/4 cup heavy cream
- 1 1/2 cup milk
- 1 1/2 teaspoon vanilla extract
- 3/4 cup sugar
- 3 cup eggs
- 2 cup egg yolks
- 2 1/2 tablespoon orange blossom water
- 2 1/2 tablespoon bourbon
- 2 teaspoon dried orange zest
- 3 tablespoon gingerbread spices
- 2 loaf challah, sliced into twelve 11/2-inch thick slices
- 2 tablespoon confectioners
- 4 ounce butter, unsalted
- 2 cup heavy cream
- 1 pound plus 8 ounces dark brown sugar
- 1 teaspoon salt
- 3 ounce meyers dark rum
- 3 ounce bananas, sliced on a bias
- 6 ounce roasted pecans, chopped
Preparation
Baking Directions:
Make spice blend:In a small mixing bowl, combine the spices and sugar.
Soak challah: Whisk together the cream, milk, vanilla, sugar, eggs, egg yolks, orange blossom water, bourbon, orange zest and spice mix in a large rimmed baking dish.
Soak the challah in the egg mixture for 2 to 3 minutes, giving both sides a minute of soaking.
Cook challah:Preheat oven to 375 degrees.
Heat a large nonstick sauté pan over medium heat.
Scatter a teaspoon of spice blend to bottom of pan or sprinkle a little on each slice.
Lay slices of soaked challah on to heated surface to sear.
Cook for 2 minutes or until golden brown and fragrant.
Sprinkle spice on side facing up without spice.
Turnover and cook for additional 2 minutes.
Transfer cooked challah to a large baking sheet.
Bake challah:Place the baking sheet in the preheated oven and bake for 10 to 12 minutes until challah has crisped up ever so slightly.
Butterscotch sauce: Bring all ingredients to a low boil.
Simmer together approximately 10 minutes on low heat.
Cool until ready to serve.
Serve: Remove French toast from the oven and place on an oval plate.
In a sauté pan, ladle about 8 ounces of butterscotch sauce and bring to boil.
Toss sliced bananas into boiling sauce along with the roasted pecans.
Cook for 2 minutes.
With a spoon, gently lay bananas and nuts onto the French toast.
Drizzle with reduced sauce and dust with powdered sugar.
Serve immediately.
