Soaking in Sauce
Thick slices of brioche are soaked in a milk mixture and placed on a hot griddle.
Brenda keeps an eye on the bread, turning it only when it's become a toasty brown.
When the bread turns a golden brown, it's set aside, ready for the toppings.
Mise En Place
Butter, brown sugar, rum, and vanilla, ready to become the topping.
The two base ingredients for the Bananas Foster topping is similar to how you make caramel: sugar and butter. Using brown sugar gives it an extra depth of sweetness.
The butter and brown sugar must be whisked vigorously until it turns a cohesive amber color.
The Fun Part
Rum is poured over the brown sugar and butter mixture.
Bananas and Vanilla
Vanilla is whisked into the sauce, then a whole sliced banana is added.
The bananas cook away in the sauce until they're warmed through.
The bananas are poured over the griddled toast.
And served with a heavy dusting of confectioners' sugar and a small bowl of whipped cream.
The final dish is certainly big enough to share with one or two other people. The thick slices of toast are soft and custardy, and the bananas are rich with notes of caramel and vanilla.
Chef Brenda Buenviaje stands in the entrance to the light-filled cafe.