Rachael Ray: Rum Raisin French Toast Recipe
When decided what recipe would be perfect to share for Mother’s Day, Rachael chose to cook up one that is actually two recipes put together. Her rum raisin French toast with bananas foster and ham steak.
She said it tastes like melted rum raisin ice cream topped with maple bananas foster. She said it’s a great recipe to make all year long but is perfect for Mother’s Day. To make this recipe, stale bread works best, and you can use store bought cinnamon raisin bread if you want, you just have to make sure the bread isn’t too dense.
Rachael Ray: Maple Bananas Foster Recipe
When making the custard mixture, Rachael suggested breaking your eggs on the counter not on the side of the bowl to reduce the risk of getting shells in the mixture. She said her secret ingredient for this recipe is almond extract, but as misleading as the name of the recipe may be, I was surprised that there wasn’t real rum used to make the French toast. It’s actually rum extract, which is obviously totally different!
This recipe takes a little time because of all its components but the final product is well worth it!
Rachael Ray: Rum Raisin French Toast Recipe with Maple Bananas Foster and Ham Steak Ingredients
- 4 eggs
- 2 C half & half
- 1 tsp rum extract
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- A little freshly grated nutmeg
- 8 thick slices challah with raisins, cinnamon raisin brioche or good quality cinnamon-raisin white or wheat bread (just make sure the bread isn’t too dense in consistency)
- Butter, for grilling plus 3 tablespoons for bananas
- 1 cinnamon stick
- 4 bananas, peeled and sliced on a bias 1/2-inch thick
- 3 tbsp dark brown sugar
- 1/2 C spiced, high-proof rum (90 proof or better) such as Mount Gay Black or Sailor Jerry’s
- 1 C real maple syrup
- A drizzle of canola or vegetable oil
- 1 1/2 lb ham steak
Rachael Ray: Rum Raisin French Toast with Maple Bananas Foster Recipe and Ham Steak Directions
Heat a griddle pan over medium heat. Place a baking sheet in oven and heat to 275ºF.
Put a cast-iron skillet over medium-high heat for the ham steak.
Whisk the eggs, half & half, extracts and nutmeg.
Soak the bread in the mixture, being sure to get it on each side.
Butter the griddle and cook 2-3 slices of bread at a time, cooking until they are golden on each side and the custard mixture has cooked through the bread.
Put cooked toast on the baking sheet in the oven to keep warm and repeat with the remaining bread slices.
When the toast is done, heat a second skillet over medium-high heat and melt 3 tbsp butter.
When it foams, add the bananas and cinnamon stick; sprinkle a little freshly grated nutmeg and the dark brown sugar over top.
Toss to melt, add the maple syrup and heat through; remove pan from heat, add the rum and ignite.
When the flame subsides, place the pan back on the stove and keep warm over low heat.
Add a small amount of oil to the skillet then add the ham steak, brown on each side and heat through.
Douse pan with a little water to deglaze.
Cut the ham steak into 4 portions.
Layer a slice of toast, a slice of ham and another slice of toast.
Put 1/4 of the bananas on top and serve.