Bananas Foster French Toast
10m prep 20m cook 30m ready
Golden brioche French toast topped with warm caramelized bananas in a spiced rum sauce. A decadent breakfast or brunch treat.
Ingredients
- 237 ml whole milk
- 3 eggs
- 14.8 ml sugar
- 8 day-old brioche or challah
- vegetable oil for frying
- 59.1 ml unsalted butter
- 237 ml dark brown sugar packed
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 1.23 ml kosher salt
- 59.1 ml rum
- 2 bananas sliced into bite-size pieces
- vanilla ice cream optional
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 1.06 mg
- Magnesium: 44.5 mg
- Phosphorus: 173 mg
- Potassium: 575 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 237 ml whole milk
- 3 eggs
- 14.8 ml sugar
- 8 day-old brioche or challah
- 59.1 ml unsalted butter
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 1.23 ml kosher salt
- 59.1 ml rum
Prepare
- vegetable oil, for frying
- 237 ml dark brown sugar, packed
- 2 bananas, sliced into bite-size pieces
- vanilla ice cream, optional
Let's Cook
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Step 1.
Preheat the oven to 250°F. In a large mixing bowl, beat together the whole milk, eggs, and sugar until well combined.
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Step 2.
Soak each slice of day-old brioche or challah in the egg mixture, making sure the entire surface is submerged. Let the bread soak for a few seconds per side so it absorbs the custard without becoming soggy.
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Step 3.
Heat 2 tablespoons of vegetable oil in a wok over medium-high heat, swirling to coat the cooking surface evenly. Fry as many soaked bread slices as fit in a single layer until golden brown, about 3 minutes per side. Transfer the cooked French toast to a baking sheet and keep warm in the preheated oven. Repeat with remaining bread, adding more oil if needed.
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Step 4.
While the French toast is in the oven, wipe the wok clean with a paper towel to remove any bread crumbs (be careful, the wok may still be hot). Return the wok to medium heat and add the butter, brown sugar, cinnamon, nutmeg, salt, and rum. Stir constantly until the sugar dissolves and the sauce thickens, about 5 minutes.
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Step 5.
Add the sliced bananas to the sauce and stir gently until they are well coated and warmed through, about 1 minute. To serve, place 2 slices of French toast on each plate and spoon the warm banana sauce over the top. Optionally, top with a scoop of vanilla ice cream.
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