Croissant French Toast with Caramelized Bananas & Toasted Pecans, 9/19/13

      Chef Mark Abernathy

      Red Door & Loca Luna


      4 large croissants (cut in half length-wise, set out 1 day in advance to dry)

      Unsalted butter


      Egg mixture:

      1 cup 1/2 & 1/4

      5 large eggs beaten

      2 tablespoons honey warmed in microwave

      1/2 teaspoon vanilla extract

      Pinch of fresh grated nutmeg

      1/2 teaspoon salt


      Mix all ingredients thoroughly. This can be done a day ahead. Soak dried croissant halves in mixture. Saut until brown in a pan with a liberal amount of hot simmering unsalted butter.


      Caramelized Bananas

      3 firm banana{} 1/2 " sliced on a bias tossed in fresh lemon juice to coat

      3 tablespoons unsalted butter

      2 tablespoons orange juice

      1 cup light brown sugar

      1 teaspoon orange zest

      Pinch of salt

      1/4 cup pecan pieces


      Melt butter; add the rest of the ingredients & saut until soft and hot. Spoon over the French toast. Sprinkle with powdered sugar.