French Toast in Scotland? As our delighted guests who've sampled our #sweetstobeat Best B&B Breakfast Contest entry for BedAndBreakfast.com could tell you: Ach, mais oui!
When Innkeeper Sabrina and Executive Chef Josh dreamed up this decadent dish, they were truly inspired! Check out our on-site restaurant page to learn more about the cuisine Chef Josh prepares at Glenlaurel.
Columbus natives will know Jeni's Splendid Ice Creams, home of the incredible "Salty Caramel" flavor - a favorite of our Innkeeper. The perfect blend of salty and sweet is always a home run - and that holds true for our teriffically delicious Salted Caramel & Banana French Toast w/ Toffee. The spongey brioche bread, made from Sabrina's new passion of bread making, fresh banana, silky caramel, and salty-sweet crunchy toffee come together to make a breakfast that is absolutely to die for! It was an easy choice to make this unbelievable breakfast treat our entry for the #sweetstobeat contest.
While we didn't move on to the second round, we were honored to be selected as one of the 16 finalists for the contest - and the only Ohio finalist this year! We'd like to thank everyone who voted for us in the contest, your support means the word to Glenlaurel!
Cook time: 30 minutes
Batter Preparation: In a medium sized bowl, combine egg yolks and sugar. Whisk together until it turns a pale yellow color. Cut vanilla beans lengthwise and scrape out the seeds. Add seeds to yolk mixture. Add the cream and mix until completely incorporated. Add vanilla pods, and let sit.
Salted Caramel Preparation: Pour the sugar in an even layer into a heavy saucepan. Turn heat to medium and let sugar cook, whisking intermittently until it starts to melt. Once melted, whisk constantly until it reaches a nice amber color. Using a candy thermometer, check the temperature – once the sugar reaches 350 degrees, carefully add all of the butter. The sugar will bubble, this is normal. Whisk until the butter is fully incorporated then remove from heat. Slowly add the heavy cream, whisking constantly until fully incorporated. Whisk in the salt. Sauce can be stored up to 2 weeks in the fridge.
Assembly: Remove vanilla pods from the batter mixture and discard. Cut the bananas on a bias. Lay out the bread slices. Drizzle caramel sauce over bread. Top 4 pieces with bananas and toffee chips. Use the remaining 4 slices to top the bananas, caramel side down. Set the “sandwiches” in the batter mixture for 20-30 seconds on each side.
Cooking: Melt butter in a large skillet on medium heat. Toast “sandwiches” until golden brown on each side.
Plating: Cut the “sandwiches” diagonally, and drizzle with remaining caramel and top with toffee chips. Pairs nicely with whipped cream.