When John and I visited the Degas House in New Orleans, we were treated to a wonderful Creole brunch that featured Bananas Foster French Toast. So, when we read that Dorie recommends serving these super-light Waffles and Cream with vanilla ice cream, or whipped cream, and caramel sauce we had to take it one step further and pull a recipe from our Baked Sunday Mornings archives, Whiskey Caramel Sauce. But, we didn’t stop there. We added sliced bananas and pecans until it was reminiscent that lovely brunch. We also served crisp bacon on the side. Oh, my! It was delicious.
- 2 ounces (1/2 stick) unsalted butter, cut into ½-inch cubes
- 1 cup firmly packed light brown sugar
- ¼ cup good-quality whiskey
- ½ cup heavy cream
- In a small saucepan over medium heat, stir together the butter and sugar until the mixture is smooth and the sugar is completely melted.
- Add whiskey and cook for 3 minutes, stirring constantly.
- Add cream and cook an additional 3 to 5 minutes.
- Remove from heat and set aside.
- (You can also refrigerate—the sauce will thicken into a caramel-sauce-like syrup.)
This recipe is perfect for us because it comes together much more quickly than most Belgian waffle recipes, and it makes the perfect amount for two! We will undoubtedly enjoy these all summer with fresh fruit. And, since we have plenty of Whiskey Caramel Sauce leftover, we’ll just be looking for ways to use it up – Bread Pudding, anyone?
The Degas House on Esplanade Avenue in New Orleans was the home of the famed French Impressionist Artist, Edgar Degas, when he lived with his New Orleans family, the Mussons, in the 1870’s. Degas House is adorned with reproductions of the paintings and sculptures of Edgar Degas. Degas House is the only home or studio he worked that is open to the public. It was while he lived and painted in New Orleans that Degas’ Impressionist style emerged. If you are ever in New Orleans, it’s a remarkable place to visit.