Rice Krispie-Crusted French Toast with Brûléed Bananas and Bourbon-Caramel Sauce

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From Laurent Géroli, Executive Chef at the Brown Hotel

Rice Krispie-Crusted French Toast with Brûléed Bananas


  • 2 half-inch slices brioche 
  • 6 eggs 
  • 1/4 cup heavy cream 
  • 1 TBSP ground cinnamon 
  • 2 tsp bourbon vanilla extract (or regular vanilla) 
  • 1 cup Rice Krispies cereal 
  • 2 oz. milk chocolate coins or pieces
  • 1 banana, cut in half lengthwise
  • 4 TBSP sugar
  • 1/3 cup bourbon-caramel sauce


Set up dredging station with two bowls. In the first, mix together eggs, cream, cinnamon and vanilla to make a batter. In the second, fill with Rice Krispies cereal. Dip each slice of brioche into the egg mixture first and then crust with cereal. Heat a griddle on the stove and cook each slice of soaked bread until browned on both sides, about four minutes each side.

Place the first slice of toast on a plate and top with chocolate pieces and then the other slice to melt chocolate in between. On a fire-safe surface, place banana, cut-side up, and sprinkle with sugar. Using a blow-torch, brûlée sugar until it forms a hard brown shell. Place banana on top of French toast stack and top with bourbon-caramel sauce.

Bourbon-Caramel Sauce


  • 1 cup granulated sugar
  • 1/2 cup water
  • 4 TBSP unsalted butter
  • 1 cup heavy cream
  • 1/2 cup bourbon

Method :

In a large saucepan, mix sugar and water. Cover and cook over low heat until the sugar dissolves. Increase the heat to medium-high and boil, stirring occasionally with a wooden spoon until the mixture turns medium brown in color, about 5 minutes. Whisk in butter until melted and then take saucepan off heat and slowly add heavy cream while continuing to stir. Once cream is incorporated, simmer until the sauce is thick and smooth, about 2 minutes. Finish by stirring in the bourbon.

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