Slideshow: Behind The Scenes: Bananas Foster French Toast at Brenda's French Soul Food, SF

Soaking in Sauce
Soaking in Sauce
Thick slices of brioche are soaked in a milk mixture and placed on a hot griddle.
Flipping
Flipping
Brenda keeps an eye on the bread, turning it only when it's become a toasty brown.
Toasted
Toasted
When the bread turns a golden brown, it's set aside, ready for the toppings.
Caramel
Caramel
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.
Whisking
Whisking
The butter and brown sugar must be whisked vigorously until it turns a cohesive amber color.
The Fun Part
The Fun Part
Rum is poured over the brown sugar and butter mixture.
Bananas and Vanilla
Bananas and Vanilla
Vanilla is whisked into the sauce, then a whole sliced banana is added.
Bubbling Bananas
Bubbling Bananas
The bananas cook away in the sauce until they're warmed through.
Plating
Plating
The bananas are poured over the griddled toast.
Final Dish
Final Dish
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.
Head Chef
Head Chef
Chef Brenda Buenviaje stands in the entrance to the light-filled cafe.