Chico Malo – Nana’s Drunken French Toast
(5 oz) can
plus 1/2 T. extra
sweetened condensed milk
plus 1 T. extra
extra for garnish
room temperature, soft
Aged Rum Syrup
not too ripe, sliced lengthwise
Slice the baguette, lengthwise, about 1/2″ thick
Whisk together milks and heavy cream with eggs.
Soak bread in mixture for at least 4 hours and up to overnight.
Cream together spices and salted butter. Set aside.
Whisk together extra condensed milk and heavy cream. Set aside.
Heat 1 T. vegetable oil and 1 T. butter, in pan, over medium heat. If you have a griddle it is better.
Cook bread until golden brown on both sides, about 3 minutes each side.
Flood serving plate with extra cream/milk mixture.
Stack “toast” upward, as if you were building a campfire, over sauce.
Place sliced bananas on “toast” and sprinkle, just bananas, with granulated sugar.
Using a kitchen torch, caramelized sugar on bananas.
Pour some aged rum syrup over whole dish and add a dollop of 5-spice butter on side of plate. Grate some extra piloncillo over whole dish.
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