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Bananas Foster French Toast

Bring a little flair to brunch with custardy French toast, caramelized bananas, and a buttery rum flambé sauce. Alcohol-free option included.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16 Slices
Calories: 213 kcal
Course: Breakfast
Cuisine: American

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

Instructions

For the French Toast
    Cup of Yum
  1. In a large mixing bowl, whisk together 2 cups milk and 5 large eggs.
  2. 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.
  3. Heat a lightly buttered griddle or 12-inch nonstick skillet over medium-high heat.
  4. 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.
  5. 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.
  6. Keep cooked French toast warm in a 200°F (95°C) oven while finishing remaining batches.
For the Rum Sauce
  1. To make the rum sauce, melt 1/2 cup unsalted butter in a 3-quart saucepan over medium heat.
  2. 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.
  3. 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.
  4. 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.)
  5. 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

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

% 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.