Bananas Foster French Toast
User Reviews
5
Bananas Foster French Toast
Description
This recipe uses day-old brioche bread, known for its tender crumb, soaked in a custard of eggs, sugar, half and half or milk, cinnamon, and vanilla. The soaked bread is cooked in butter until golden and then kept warm in the oven. Meanwhile, a banana topping is prepared by cooking butter, brown sugar, maple syrup, and rum or rum extract with sliced bananas and pecans, creating a glossy, caramelized sauce.
The combination produces French toast with a tender, custardy interior and lightly crisp edges, complemented by the sweet, buttery banana sauce that brings in complexity from the rum and nuts. The dish can be served with whipped cream for added richness.
Using stale or oven-dried bread prevents the custard from soaking in too quickly, maintaining texture. The rum's alcohol cooks off during simmering, making it kid-friendly. The custard can be prepared the day before for convenience, and cooking times will vary based on bread thickness. Nutrition varies depending on ingredient brands.
Ingredients
- 12 lices brioche bread day old is best
- unsalted butter about 6 tablespoons or more, as needed, for frying
- Whipped Cream for serving, optional
To Make the Custard
- 4 egg large
- 2 tablespoons granulated sugar
- 1 1/2 cups half and half or whole milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract pure
To Make the Banana Topping
- 6 tablespoons butter unsalted
- 1/2 cup brown sugar packed
- 1/4 cup maple syrup
- 1/4 cup dark rum or 1 teaspoon rum extract
- 1/4 cup pecan chopped, optional
- 2 banana firm, peeled and sliced
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
To Make the Custard
- In a medium bowl or shallow dish, whisk together the eggs, sugar, Half and Half (or milk), cinnamon and vanilla.
To Make the French Toast
- Preheat a skillet or griddle over medium-low heat.
- In batches, dip the bread into the custard to coat both sides. Remove the bread from the custard mixture letting the excess moisture drip off.
- Add 1 tablespoon of unsalted butter into the skillet. Place the bread in the pan and cook for about 2 to 3 minutes per side or until lightly golden. Remove the French toast from the skillet and place on a rack or baking sheet in the oven to keep warm. Add more butter to the pan as needed and repeat with the remaining bread.
To Make the Banana Topping
- Heat the butter in a saute pan over medium-high heat. Whisk in the brown sugar and maple syrup and cook for about 5 minutes or until all the sugar has melted and thickened slightly. Add the pecans (if using) and mix to combine. Add the banana slices and cook for about a minute. Remove the pan from the heat and add the rum or rum extract. Return the pan to the heat and cook for about 3-4 minutes. This will burn off the alcohol in the rum leaving you with just the flavor.
- To serve, place a couple slices of French toast on a plate and spoon the bananas and syrup over the French toast. Serve immediately with a dollop of whipped cream (optional)
Notes
- Use day-old or oven-dried brioche bread to absorb custard without becoming soggy.
- The rum used in the banana sauce cooks off during simmering, making the dish suitable for children.
- The custard can be made in advance and refrigerated overnight for easier preparation.
- Adjust cooking time for the bread slices according to thickness and custard absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 162mg | 54% |
| Sodium | 366mg | 15% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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