ORLANDO, Fla. — Brunch is a time to eat the things you don't normally get to — a time to order what you really want and not what you "should" have.

The Hampton Social at Pointe Orlando gives you a chance to sink your teeth into a rich, doughy version of French toast.

Let's eat! Here's the recipe:

The Hampton Social's Bananas Foster French Toast

Ingredients:

  • 2 New England lobster roll bun
  • 4 ounces French toast batter
  • 3 fried plantains
  • 4 ounces Amaretto caramel sauce, warm
  • 2 tablespoons toasted pecans
  • ½ tablespoon powdered sugar

Instructions:

  1. Cut bread in half lengthwise, dredge bread in batter and place on griddle about 1.5 minutes. Flip and cook additional 1.5 minutes.
  2. Cut plantains into 1-inch coins, and fry in a 350-degree fryer for 1.5 to 2 minutes until caramelized and an amber color. Do not burn the plantains.
  3. Remove from the fryer, and drain oil well. Place plantains on a Sava-A-Day tray to drain excess oil.
  4. Once toast is cooked and caramelized, place two pieces flat on a 10-inch plate, with ends set at 7 o'clock to 2 o’clock and the other with ends going 9 o'clock to 1 o’clock. The outer curve of the bread should face the upper part of the plate. There should be a little space between each toast.
  5. Place the remaining two pieces on top of the first two, with ends set 10 o'clock to 6 o’clock and the other with ends going 12 o'clock to 4 o’clock. The outer curve of the bread should face the right part of the plate. There should be a little space between each toast.
  6. Place crispy plantains on top of the toast, and let them fall naturally on the plate, especially in between the toast.
  7. Ladle 2 ounces of the warm caramel sauce over the plantains and the toast.
  8. Place the remaining warm caramel sauce on the plate at 1 o’clock.
  9. Garnish the toast coast to coast with toasted pecans. Dredge the toast with powdered sugar.