Bananas Foster French Toast
This Bananas Foster French Toast features buttery French toast topped with caramelized bananas in a rich brown sugar sauce spiked with rum (or not).
Servings: 8
Ingredients
For French Toast
- 6 large eggs
- ½ cup half and half or cream
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- 8 slices challah or french bread 1-inch thick slices
For Bananas Foster Sauce
- 5 tablespoons unsalted butter
- ⅓ cup brown sugar
- 2 large underripe bananas sliced on bias into 1-inch thick slices
- ¼ cup dark rum optional
Instructions
French Toast
- Preheat oven to 350℉ (175℃).
- In a large, shallow mixing bowl, whisk together 6 large eggs, ½ cup half and half , 1 teaspoon vanilla extract, ½ teaspoon cinnamon, and ¼ teaspoon salt together.
- Preheat a large cast-iron or stainless steel skillet over medium heat and add 1 tablespoon unsalted butter. Let the butter melt.
- Dip the bread into the egg custard, allowing each sliced to soak for 5-10 seconds per side, or until saturated but not soggy. Remove the bread from the custard, shake off excess, and place it onto the buttered skillet, working in batches if needed. Brown for 2-3 minutes per side, or until a golden crust forms.
- Once browned on each side, remove the bread from the skillet and place onto a baking sheet, repeating the process until all the slices are browned. Then transfer the baking sheet to the oven and bake for 15 minutes to finish cooking through.
Bananas Foster Sauce
- Wipe out the skillet used to make the French toast, then return to the stove. Add 5 tablespoons unsalted butter to the skillet and let melt over low heat. Once melted, add in ⅓ cup brown sugar and whisk constantly, until the sugar dissolves and the mixture is bubbly.
- Once the sugar is dissolved and the butter begins to bubble and brown, add the sliced banana in a single layer to the skillet. Cook for 1 minute on each side. Remove the caramelized bananas from the pan to a serving dish and turn off the heat.
- Remove the pan from the stove and add in ¼ cup dark rum. Carefully return to stove and turn the heat back to medium. If using a gas stove, the sauce may ignite, which is fine. Cook over medium heat until the flame dies out or the sauce is nice and bubbly, about 2-3 minutes.
- To serve, place 2 slices of the french toast on a plate, top with a few slices of the caramelized bananas, and a bit of the syrup.
Video
Notes
Pan: Do not use a nonstick skillet if flambéing rum later. It is best to use a cast-iron skillet (as I did in the photos) or a stainless steel skillet.
Bread: Use any thickly sliced bread you like. Stale or day-old bread is best, as it will absorb the custard better.
Half-and-Half: Use milk, cream, or half-and-half interchangeably. Cream and half-and-half will result in a richer french toast.
Rum: Adding dark rum is optional and should be omitted if preparing for children. If not using, add 1 teaspoon of vanilla extract to the sauce for depth. If using rum, only use dark, not white or flavored, rum.
Storage: Bananas Foster Sauce is best served immediately after preparing, as the bananas can become mushy as they sit. Any leftover french toast can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 433kcal | Carbohydrates: 50g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 190mg | Sodium: 671mg | Potassium: 246mg | Fiber: 3g | Sugar: 15g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 170mg | Iron: 3.7mg
