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Bananas Foster French Toast
5 from 16 votes

Bananas Foster French Toast

Bananas Foster French Toast features brioche slices soaked in a cinnamon-vanilla custard, pan-fried to a golden brown, and topped with a warm banana and pecan sauce simmered in butter, brown sugar, maple syrup, and rum. The bread's custard soak and rich banana topping strike a balance of creamy, sweet, and caramelized flavors, ideal for a special breakfast or brunch. Optional whipped cream adds another layer of richness.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 people
Calories: 586 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 300 degrees Fahrenheit.
To Make the Custard
  1. 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
  1. Preheat a skillet or griddle over medium-low heat.
  2. 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.
  3. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 586

% 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.