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.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: Southern

Keyword: bananas foster, Mardi Gras

Servings:

Equipment

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.

I like to use Challah bread for this recipe, but Texas toast or a sturdy white bread can be used instead.

Nutrition