Recipe Tags: Birch Syrup, Body Makeup, Canadian Maple Syrup, Caramelized Bananas, Cherished Memories, Distinctive Flavour, Eastern Canada, Forsythia, French Toast, Hot Off The Grill, Maple Syrup Season, Morning Doves, Morning Person, Province Of Ontario, Spring March, Sugar Bush, Sugar Shack, Sugarbush, Sweet Scent, Time Change
French Toast with Caramelized Bananas and Walnuts
- Maple syrup is a distinctly North American product. Canada produces about 83% of the world’s supply. Quebec produces nearly 92% of this, Ontario 4% and the Maritime Region (New Brunswick, Nova Scotia and Prince Edward Island) 4%. Maple syrup is also produced in the Northeastern United States from Minnesota to Maine and south to West Virginia.
- During the sugaring season, the average tree yields 35 to 50 litres of sap, which produces one to 1.5 litres of maple syrup. On average, it takes 40 litres of sap to make one litre of syrup.
- Birch syrup, made from birch trees, is used the same way as maple syrup but is more difficult to make (and this is reflected in the price). On average, it takes 80 to 100 litres of sap to produce one litre of syrup (twice that needed for maple syrup).
I always have maple syrup in the refrigerator even if I have to purchase it at Costco. Whenever we have vistors from the East it is a requirement that they must bring at least one litre of maple syrup with them or they are just not welcome…just kidding…but do keep it in mind:D
This recipe is based on one I found in Canadian Living magazine. This year they are celebraing their 35th anniversary so they have been around for a while and still going strong. In fact I always remember as a teenager wanting to work for that publication. I don’t know whatever happened to that dream but here we are.
Notes: The orginal recipe called for using toasted pecans but one of my favourite ice creams has always been Maple Walnut so this combination appealed to me more. When making French toast my preference is to use Italian bread for that chewy effect I love, but use any type you prefer from cinnamon swirl to brioche. The cooking time for the bananas is dependent on how ripe they are so to avoid an unappealing result be mindful of the total cooking time. Oh and don’t forget the rum which makes this an adult only breakfast. The kids can have straight maple syrup for their sugar high:D
Enjoy the recipe!
**French Toast with Caramelized Bananas and Walnuts**
1/3 cup(75 mL) chopped walnuts
1-1/2 cups( 375 mL) 5% cream or milk
2 tablespoons (25 mL) maple syrup
1 teaspoon (5 mL) cinnamon
1 teaspoon (5 mL) vanilla
1/4 tsp (1 mL) salt
1 loaf (1 lb/500 h) Italian bread
2 tablespoons (25 mL) butter
6 firm ripe bananas, halved crosswise and lengthwise
3/4 cup (175 mL) maple syrup
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) corn syrup
1/4 cup (50 mL) dark rum
In baking sheets, toast walnuts in 325F (160C) oven, about 6 minutes. Set aside. (To toast nuts I usually take the easy way out and add my nuts to a pyrex plate which I put in the microwave on HIGH for approximately 1 minute. Depending on the amount of nuts on the plate, you may need to add minutes to your cooking time until you smell that toasted nut scent).
In the same skillet, bring maple syrup, sugar, corn syrup and rum to a boil over medium-high heat; reduce heat and simmer for 2 minutes. Stir in bananas; simmer for 1 minute. Spoon over French toast; sprinkle with walnuts.
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