GOLDEN VALLEY, Minn. -- This week KARE 11 Sunrise is teasing your tastebuds with breakfast recipes from some great Twin Cities restaurants.
It's leading up to the Aliveness Project's "Dining Out for Life" event Thursday, April 26, 2012.
Wednesday Paul Lynch, executive chef of Fire Lake in Minneapolis, showed Sven how to create a delicious Banana Foster French Toast.
Banana Foster French Toast
2 slices Brioche bread
1/4 cup Banana Foster mix
3 oz. french toast batter
1/2 cup strawberries, sliced
1 tablespoon Candied Walnuts, toasted
1 ounce maple syrup
3 cups brown sugar
5 tablespoons cinnamon
2 tablespoons vanilla extract
3 cups orange juice
Combine brown sugar, cinnamon, vanilla extract and orange juice. Bring to a simmer, reduce heat and simmer for 5 minutes.
Slice bananas in half length wise, add to syrup cook for 3 minutes, cooking until heated thru. Cool on wire rack. Rough chop in 1 inch pieces, cool and store until needed.
Spread 1/4 cup cooked bananas across the honey wheat bread. Close sandwich and wrap with plastic wrap.
For service dip sandwich in the french toast batter, place on griddle coated with clarified syrup. Gill on both sides until cooked thru and golden.
Serve two sandwiches per order top with strawberries, walnuts and powdered sugar.
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