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.