Banana-Bourbon French Toast
Recipe by Rori Trovato, adapted from Doug Newman: the Red Bird Inn, New Marlborough, Massachusetts

Sauce:
2 tablespoons unsalted butter
1 cup light brown sugar
4 bananas, sliced lengthwise
1/2 cup bourbon

Batter:
6 large eggs
1/4 teaspoon salt
2 tablespoons vanilla
1/2 cup heavy cream or half-and-half
4 to 8 tablespoons butter
8 slices country-style white bread (preferably 4 to 7 days old)
Maple syrup, optional

To make sauce: In a small pan, melt butter and brown sugar over medium heat; carefully add bananas and simmer for 2 minutes. Remove from stove and add bourbon; return to flame and continue simmering an additional 2 minutes. Cover and keep warm until ready to use.

To make batter: In a large bowl, lightly whisk eggs and salt. Add vanilla. Pour in cream, continuing to whisk until well blended.

Melt 1 to 2 tablespoons butter in a large frying pan over medium-high heat. Dip 2 bread slices in batter and cook each side until golden brown. Repeat with remaining bread slices.

Transfer 2 bread slices to individual plates and top with banana slices and sauce. Serve with maple syrup, if desired.

Makes 4 servings.