Hey y’all! If you’re looking to take your brunch game to the next level, look no further than this delectable Bananas Foster French Toast. Imagine thick, fluffy slices of French toast smothered in a rich, buttery banana caramel sauce—it’s a heavenly combination perfect for any breakfast, brunch, or dessert occasion. Ready to indulge your taste buds? Let’s get cooking!
Why You’ll Love This
- It’s an indulgent twist on classic French toast with a decadent caramel banana topping.
- Perfect for impressing guests at brunch or for a luxurious breakfast treat.
- Easy to make with simple ingredients you probably already have at home.
- Great for using up overripe bananas that might otherwise go to waste.
- Customizable with your favorite toppings and variations.
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 8 thick slices of brioche or challah bread
- 4 tablespoons unsalted butter, divided
- 1/2 cup brown sugar
- 1/4 cup dark rum (optional)
- 3 large bananas, sliced
- Pinch of salt
- Powdered sugar, for serving
- Maple syrup or whipped cream (optional)
Directions
Step 1: Prepare the Batter
In a large bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined. This will be the custard base for your French toast.
Step 2: Soak the Bread
Dip each slice of bread into the egg mixture, making sure it’s fully coated. Allow the bread to soak for about 30 seconds on each side.
Step 3: Cook the French Toast
Heat 2 tablespoons of butter in a large skillet over medium heat. Cook the soaked bread slices for 3-4 minutes on each side until golden brown. Remove and set aside.
Step 4: Make the Bananas Foster Sauce
In the same skillet, melt the remaining butter. Add the brown sugar and stir until dissolved and bubbly. Carefully add the rum (if using) and cook for an additional minute to burn off the alcohol. Stir in the banana slices and a pinch of salt, cooking until the bananas are tender and coated in the caramel sauce, about 2-3 minutes.
Step 5: Assemble and Serve
Place two slices of French toast on each plate. Spoon the banana foster sauce generously over the top. Dust with powdered sugar and serve with maple syrup or whipped cream if desired.
Notes
- For a non-alcoholic version, skip the rum or substitute with a splash of vanilla extract. Read more here.
- To get perfectly cooked French toast, ensure your skillet is heated evenly before adding the butter and bread.
- If you’re using very ripe bananas, reduce the cooking time slightly to prevent them from becoming too mushy.
Variations
- Add a handful of chopped pecans or walnuts for a nutty crunch.
- Use coconut milk instead of whole milk for a tropical twist.
- Try it with a pinch of nutmeg or a splash of your favorite liqueur for added flavor.
Required Equipment
- Large mixing bowl
- Whisk
- Large skillet or griddle
- Spatula
- Measuring cups and spoons
Storage Instructions
Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. The banana foster sauce can be stored separately and reheated gently on the stovetop.
Suggested Pairings
This Bananas Foster French Toast pairs wonderfully with a freshly brewed pot of coffee or a glass of chilled orange juice. For a more elaborate brunch, serve alongside crispy bacon or a fresh fruit salad.
Pro Tips
- For the best flavor, use day-old bread as it will soak up the custard without getting too soggy. Learn more here.
- Don’t overcrowd the skillet; cook the bread slices in batches to ensure even browning.
- Use a non-stick skillet to prevent sticking and make cleanup easier.
FAQ
- Can I make this recipe ahead of time?
Yes, you can prepare the French toast and banana sauce separately a day in advance and reheat them before serving. - Can I freeze French toast?
Yes, freeze cooked French toast in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven when ready to eat. - What type of bread is best for French toast?
Thick, sturdy breads like brioche or challah are ideal as they hold up well to the soaking process.