Bananas Foster French Toast is topped with sticky sweet banana slices and a brown sugar and rum syrup. Such an indulgent breakfast. Perfect for Mardi Gras or anytime you want a taste of New Orleans.
Bananas Foster is usually served with a scoop of vanilla ice cream. Instead of ice cream, I like to top this French toast with whipped cream. Absolutely divine!
There Are Three Steps To This Recipe
- Make the syrup.
- Caramelize the banana slices.
- Cook the French toast.
The bread slices are cooked in a combination of butter and oil. The butter adds flavor and the oil helps keep the butter from burning.
Bananas Foster French Toast Recipe Tips
- I like to use Challah bread for this recipe, but Texas toast or a sturdy white bread can be used instead.
- It is best if the bread is a couple of days old and a little stale. This way it absorbs the egg custard better.
- Use bananas that are just barely ripe. There shouldn’t be any black sopts on them. If they are too ripe, they will fall apart when they cook.
- If you aren’t ready to eat right away, keep the French toast slices warm in a 200 degree oven.
- If you don’t want to use rum, you can use a little rum extract instead.
- To prevent your French toast from being soggy, don’t dip it in the egg mixture for too long.
- If you want to add some pecans to this recipe, they can be added to the pan when you cook the bananas.
Try These Other Bananas Foster Recipes
- Bananas Foster Coffee Cake
- Bananas Foster Cake
- Bananas Foster Cheesecake
- Banans Foster Banana Pudding
- Bananas Foster Cupcakes
Bananas Foster French Toast
Bananas Foster French Toast is topped with sticky sweet banana slices and a brown sugar and rum syrup. Such an indulgent breakfast. Perfect for Mardi Gras or anytime you want a taste of New Orleans.
Ingredients
Syrup
- 8 tablespoons butter
- 1 cup packed light brown sugar
- 1 1/2 ounces dark rum
- 1/2 cup heavy cream
Bananas
- 2 medium bananas,, cut in half
- 2 tablespoons butter
- 2 tablespoons packed light brown sugar
French Toast
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 loaf challah bread,, cut into slices
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- whipped cream, optional
Instructions
- To make syrup, melt butter in a medium saucepan. Add the brown sugar and rum. Bring to a boil and simmer for 5 minutes, stirring frequently.Stir in heavy cream. Keep warm.
- In a large nonstick skillet, melt the butter and brown sugar for the bananas. Add the bananas cut side down and cook for a few minutes to soften the banana.Transfer bananas and any butter/sugar mixture to a plate.
- Wipe skillet clean.In a shallow bowl, whisk together the eggs, milk, vanilla, and cinnamon.
- Dip both sides of the bread into the egg mixture, letting it soak in some.
- Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in the wiped clean skillet over medium heat.
- Add 4 slices and cook until browned on both sides.
- Repeat with remaining butter, vegetable oil and bread.
- Top French toast slices with bananas and drizzle with syrup. If desired, top with whipped cream.
Notes
It’s best to use bananas that are just ripe. The skin should be all yellow with no black spots.
Nutrition
Calories: 869kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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