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Heat the heavy cream, brown sugar, Fustini's Cara Cara Vanilla and Cinnamon Pear Balsamic Vinegar, and a pinch of salt in a small saucepan over medium heat until it comes to a simmer. Turn the heat down and simmer for 3 to 5 minutes. Once the sugar has dissolved and the liquid is smooth, remove from the heat and chill. Add the eggs and whisk to combine well. Soak the bread slices in this mixture until fully soaked. Heat the butter and Fustini's Blood Orange Olive Oil over moderate heat in a large skillet. Add the soaked bread slices, making sure to let any excess drip before placing in the hot oil. Cook the french toast on both sides until browned and slightly puffed.
Place egg yolks and sugar in large bowl and whisk to combine. Place cream, milk and sugar in medium size sauce pan over medium heat and bring to a simmer. Once hot, temper the egg yolks with a little hot cream, and then add back to the milk mixture and cook over low heat until thickened, 2 to 4 minutes. Strain and refrigerate overnight. Add the maple syrup and set in the compartment of the ice cream freezer and freeze until very cold and creamy. Remove from the ice cream freezer and drizzle the Fustini's Maple Balsamic Syrup into the soft frozen ice cream and stir with a spatula to swirl. Freeze solid or several hours before serving.
Heat a sauté pan over moderately high heat and add the clarified butter and Fustini’s Blood Orange olive oil. When hot, add the bananas and cook for 1 to 2 minutes. Add the brandy and flame. Remove from the heat and add the whole butter and swirl to mound.
To serve, place a piece of French Toast on each serving plate and spoon some ragout over the top. Scoop some of the ice cream on top and garnish with a drizzle of the Fustini’s Maple Balsamic Syrup.
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