This delightful Bananas Foster French Toast puts a sweet and cozy spin on your morning! Think fluffy slices of toast topped with warm, caramelized bananas and a dash of cinnamon—so good!
It’s like having dessert for breakfast, and who can say no to that? I love pairing it with a drizzle of maple syrup. It’s my go-to for a cheerful brunch!
Key Ingredients & Substitutions
Bread: Rich, thick-sliced breads like brioche or challah soak up the egg mixture beautifully. If you don’t have either, you can use white sandwich bread or even sourdough—just toast them lightly first so they hold up better.
Eggs: Large eggs help bind the mixture and coat the bread. For egg-free options, try a plant-based egg replacer or substitute each egg with ¼ cup of unsweetened applesauce for a slightly fluffier result.
Milk: Use whatever milk you prefer—whole, skim, or plant-based options like oat or almond. Whole milk adds creaminess, but dairy-free alternatives work well too.
Rum: The rum adds that signature flavor to the banana topping. Not using alcohol? A few drops of rum extract or a splash of lemon juice will brighten things up just as nicely.
Bananas: Ripe bananas are key—they bring the sweetness. Overripe bananas are perfect here. Not a banana fan? Try sliced peaches or apples instead.
How Do I Cook the Perfect French Toast?
It might seem simple, but a few tips can really elevate your French toast:
- Use a spacious skillet or griddle so your slices don’t crowd each other.
- Keep the heat at medium. Too high and they burn outside, too low and they won’t brown well.
- Dip your bread slices thoroughly, but don’t oversoak or they’ll turn soggy.
- Aim for 3–4 minutes per side. Look for a golden brown crust as your sign they’re ready.
- As you cook, keep finished slices warm in a low oven to serve everything hot and fresh.
Delicious Bananas Foster French Toast Recipe
Ingredients:
For the French Toast:
- 4 slices of thick bread (like Brioche or Challah)
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Butter for the pan
For the Banana Topping:
- 2 ripe bananas, sliced
- ¼ cup brown sugar
- ¼ cup rum (optional)
- 1 tsp lemon juice
For Serving:
- Maple syrup for drizzling
Step-by-Step Instructions:
1. Prepare the Egg Mixture:
In a shallow bowl or dish, whisk together the eggs, milk, vanilla, and cinnamon until smooth and well blended. Set aside while you heat your pan.
2. Cook the French Toast:
Place a skillet or griddle over medium heat and melt a bit of butter to coat the surface. Dip each slice of bread in the egg mixture, coating both sides. Add to the skillet and cook 3–4 minutes per side until golden brown. Once done, transfer to a plate and keep warm.
3. Make the Caramelized Banana Topping:
In the same skillet, toss in the banana slices and sprinkle the brown sugar over them. Stir gently and cook for 2–3 minutes until the bananas soften and caramelize. If using rum, carefully add it now and cook another minute to let the alcohol evaporate. Stir in the lemon juice last to brighten the flavor.
4. Serve and Enjoy:
Stack your warm French toast on plates, then top generously with the banana mixture and syrup. Enjoy your decadent Bananas Foster French Toast while it’s hot!
Can I Use a Different Type of Bread?
Yes! While brioche and challah are top choices for their texture and richness, other thick breads like sourdough, whole wheat, or even gluten-free varieties work too—just make sure the slices are sturdy enough to handle the egg mixture.
What If I Don’t Have Rum?
That’s okay! You can skip the rum if you prefer not to use alcohol. For extra flavor, try adding a splash of vanilla extract, bourbon, or even a dash of apple cider vinegar for tang.
How to Store Leftovers?
Keep any leftovers in separate airtight containers—one for the French toast and one for the banana topping. Store them in the fridge for up to 2 days. When ready to eat, reheat the toast in a toaster or skillet and warm the topping gently on the stovetop or in the microwave.
Can I Make the Banana Sauce Ahead of Time?
Definitely! Prepare the banana topping in advance, let it cool, and store it in the fridge for up to 2 days. Just reheat it slowly on the stove when you’re ready to serve it with your toast.
