Candied Bacon, Bananas Foster Stuffed French Bread
When More is More
Candied Bacon Bananas Foster
- 6 slices GODSHALL’S Turkey Bacon (Maple if available) Diced fine
- ½ cup of Butter
- 1 cup of light brown Sugar
- 4 tablespoons of dark rum or brandy
- 1 tablespoon of pure vanilla
- ½ teaspoon cinnamon
- 3 ripe bananas
- ¼ cup chopped walnuts
- 1 Loaf of Challah Bread or other crusty bread cut to 1 ½ inch slices
- 4 eggs
- ½ cup half and half
- 1 teaspoon of pure vanilla
- 2 cups Captain Crunch Cereal crushed to powder (optional dredge)
- 1 ½ cup of Ricotta Cheese
- 1 tablespoon cinnamon
- 2 heaping tablespoons of confectioners sugar
- From the flat bottom of the bread, cut pockets into the bread, being careful not to pierce the sides or top. Keep the blade parallel to the surface of the bread so as not to cut a hole in the pocket.
- Blend the ricotta, cinnamon, and confectioner’s sugar and push up into pockets in the bread. Each large slice should take 3 heaped tablespoons and become somewhat convex on the outside.
- Whisk the eggs, vanilla and half and half together and pour into a low flat bottomed bowl to dredge bread through.
- Pour powdered Captain Crunch into a similar dredging bowl and set both near a pan over medium high heat and the bottom of which is generously coated with vegetable oil or melted butter.
- Drag slices from egg mixture to powdered cereal and then into frying pan. Lightly brown on both sides. Transfer to preheated oven to keep warm.
- Peel and slice bananas lengthwise then in half. Set aside.
- In the same pan, lightly brown the diced bacon; then add butter and melt, stir in brown sugar, rum or brandy, vanilla and cinnamon. When this mixture begins to bubble, add bananas and walnuts. When they begin to get hot, turn the bananas.
- Serve generous amounts of the sauce and bacon over the bananas placed on the French Toast. Serve hot.