BANANA FOSTER FLAMBE WAFFLE FRENCH TOAST

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4 portions (1 portion)


3 tbsp	Pecans
4 tbsp	Unsalted butter, cut into pieces
1/4 cup	Firmly packed dark brown sugar
1/2 tsp	Ground cinnamon
1/4 tsp	Ground cardamom
1/2 tsp	Vanilla extract
2	Bananas, halved lengthwise, then crosswise
	Kosher salt to taste
3 tbsp	Dark rum
4 scoops	Vanilla ice cream (for serving)
4	Eggs
1 cup	Reduced fat (2%) milk
1/4 cup	Granulated sugar
1/4 tsp	Ground cinnamon
1/4 tsp	Ground nutmeg
8	Krusteaz® Gourmet Belgian Waffles 7"
4 tbsp	Jubilee® Chocolate Syrup

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Preheat oven to 325°F. Toast pecans on a small, rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10-12 minutes. Let cool, then coarsely chop.
Step 2

Heat butter, ¼ cup dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.
Step 3

Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan. Cook 30-60 seconds, shaking pan occasionally, until lightly browned. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook 30-60 seconds, shaking pan occasionally, until bananas are browned and coated in sauce. Remove from heat.
Step 4

Drizzle dark rum (80-100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.
Step 5

In a large bowl, whisk eggs, milk, 1/4 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg until blended. Dip both sides of the waffle in the egg mixture. Place in a preheated sauté pan cook until golden brown, 4-5 minutes. Serve with syrup topped with bananas foster and Ice cream. Top with toasted pecans.