Bananas Foster French Toast
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5.0
6 reviews
Excellent
Bananas Foster French Toast
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Bring a little flair to brunch with custardy French toast, caramelized bananas, and a buttery rum flambé sauce. Alcohol-free option included.
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Ingredients
French Toast
- 2 cups milk whole, 2%, 1%, or milk alternative
- 5 large eggs
- 1/4 cup brown sugar
- 1/4 cup dark rum
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 16 (1-inch thick) slices challah brioche or Texas toast
Rum Sauce
- 1/2 cup unsalted butter
- 1 cup brown sugar light or dark
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 3 medium bananas sliced into coins
- 1/2 cup dark rum
- 1/4 cup Chopped Pecans optional
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Instructions
For the French Toast
- In a large mixing bowl, whisk together 2 cups milk and 5 large eggs.
- Add in 1/4 cup brown sugar, 1/4 cup dark rum, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk until well combined. Slowly sprinkle in 1/2 cup all-purpose flour and whisk until smooth.
- Heat a lightly buttered griddle or 12-inch nonstick skillet over medium-high heat.
- Working in batches, soak 16 (1-inch thick) slices challah in the egg mixture until thoroughly saturated but not falling apart, about 30 to 60 seconds. Lift each slice and allow the excess egg mixture to drip off, gently running the edge of the bread along the bowl or use your fingers to remove extra liquid.
- Place soaked bread slices on the griddle and cook over medium-high heat for 2 to 3 minutes per side, or until golden brown. Repeat with the remaining slices.
- Keep cooked French toast warm in a 200°F (95°C) oven while finishing remaining batches.
For the Rum Sauce
- To make the rum sauce, melt 1/2 cup unsalted butter in a 3-quart saucepan over medium heat.
- Add 1 cup brown sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1 pinch ground nutmeg. Stir constantly using a spoon or rubber spatula until the mixture is bubbly.
- Slice 3 medium bananas into 1/4-inch thick coins. Stir into the sauce and cook for about 4 minutes, or until the bananas are caramelized.
- Turn off the heat and remove the saucepan from the stove. Carefully add 1/2 cup dark rum. Ignite the rum with a long-handled lighter or matches. Swirl the pan until the flames extinguish. (For a dramatic presentation, you may flambé the sauce after pouring it over the French toast instead.)
- Drizzle the rum sauce evenly over the cooked French toast. Sprinkle with 1/4 cup chopped pecans, if using. Serve immediately.
Notes
- For an alcohol-free option, you can substitute the rum in the batter with 1 1/2 teaspoons rum extract mixed with 1/4 cup water. For the sauce, mix 1 tablespoon rum extract with 1/2 cup water. Note that the sauce will not ignite without alcohol.
- Serving Suggestion: Serve warm with additional fresh bananas or a dollop of whipped cream if desired.
Nutrition Information
Show Details
Serving
1slice
Calories
213kcal
(11%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
84mg
(28%)
Sodium
167mg
(7%)
Potassium
217mg
(6%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
328IU
(7%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Slices
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 213kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 84mg | 28% |
| Sodium | 167mg | 7% |
| Potassium | 217mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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