French toast and an iconic New Orleans dessert collide in this decadent Bananas Foster French Toast recipe. Made with a caramelized banana topping and a rich rum sauce this Bananas Foster French Toast is a decadent spin on classic French toast.
2underripe bananassliced in 1 inch slices on a bias
¼cupdark rumoptional
Instructions
French Toast
Preheat oven to 350℉.
In a large, shallow mixing bowl, whisk eggs, milk, cinnamon, salt, and vanilla together until well combined.
Preheat a large cast-iron or stainless steel skillet over medium heat and add 1 tablespoon butter to melt.
Dip the bread into the egg custard, allowing it to soak for 5-10 seconds per side. Remove the bread from the custard and shake off excess custard.
Place the soaked bread into the heated skillet, you may need to work in batches as to not overcrowd the pan and brown for 2-3 minutes per side. Remove the french toast from the skillet and place it on a baking sheet and place the french toast into the oven to bake for 15 minutes, while making the bananas foster sauce.
Bananas Foster Sauce
Melt the remaining 5 tablespoons of butter in the same skillet over low heat. Add brown sugar and stir until sugar dissolves.
Once the sugar is dissolved and the butter begins to bubble and brown, add the bananas and cook for 1 minute on each side. Remove the caramelized bananas from the pan to a serving dish.
Remove the pan from the heat and add in the rum. Carefully return to the heat, keeping in mind the sauce may ignite. That is okay! The flame will go out as the alcohol cooks off. Cook over medium heat until the flame dies out and the sauce is nice and bubbly about 2-3 minutes. Cook over medium heat until the flame dies out and the sauce is nice and bubbly about 2-3 minutes. If you are not using alcohol, simply cook until the sauce is bubbly.
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
Saute Pan: Do not use a nonstick skillet if flambeeing 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: The rum is optional and should be omitted if preparing for children.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.