You’ll eat it, you’ll eat it and you’ll like it.

So I, have not cooked a kick ass meal in two weeks or some such. Its a pretty sad state of affairs around here when my roommates have the fridge filled with takeout. But I’ve decided to trade my wooden spoon in for a social life, and so far…its dividends are delicious. That said, I think if I were to go to the fridge right now and “whip” something up, devoid of all outside influence it might be some Portuguese sweet bread french toast with a salty caramel sauce and some bananas and mascarpone cheese.

6 Slices Portuguese sweet bread, sliced thick

4 Eggs, 2 whole and two yolks only

1 pt Heavy Cream

1 tsp. Black Pepper, YES, black pepper

1/2 tsp. Cinnamon

1/4 Cooking Oil, vegetable, preferably not corn or canola

2 Bananas, sliced on a slight diagonal

4 T. Butter

4 T. Brown Sugar

2 T. Makers Mark or Buffalo Trace Bourbon

1/4 tsp. Flaked Sea Salt

1/2 C. Mascarpone Cheese

Mix together the heavy cream and 2 whole eggs and two yolks, season with the cinnamon and black pepper. Dip the slices of bread in the batter allowing them to sit for a few seconds on each side until fully absorbed.  Heat the oil in a pan or skillet on medium high heat. Cook until both sides are golden brown and finish cooking in a 350 degree oven until they bread gets slightly “puffy”. In the same pan, melt your butter and sugar until syrupy and dissolved. Add the sliced bananas and cook until the bananas soften slightly. Flambe bananas with the bourbon and cook down until everything is slightly thickened. Add the salt to the pan and set aside to cool slightly. Layer 1-2 slices of the french toast on each plate and add a dollop of mascarpone on the top, place a few bananas around the toast on the plate and drizzle the pan syrup over the mascarpone. It may be simple, but its sexy stuff…