Tessa's Recipe Rundown
Taste: The banana topping is full of sweet caramel flavors, while the French toast itself is caramelized, rich, with a lovely hint of cinnamon. When it all comes together, it’s DIVINE.
Texture: The French toast is caramelized at the edges, fluffy inside, and the bananas are floating in a thick sauce.
Ease: The French toast only cooks on the stovetop for a few minutes before finishing off in the oven, leaving you time and space to make the banana topping.
Appearance: Absolutely, positively mouthwatering.
Pros: So delicious!
Cons: None.
Would I make this again? 100% yes!
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This Bananas Foster French Toast recipe is the most indulgent, decadent breakfast you’ll ever eat.
This French Toast makes for the perfect weekend breakfast, a fun birthday celebration, or just when you feel like indulging!
This is one of those recipes that’s so ridiculously delicious and mouth-watering that it’s almost too good to believe.
Rich, sweet, caramel-y, and oh-so heavenly, this Bananas Foster French Toast belongs on your next breakfast or brunch table.
I promise, there won’t be a crumb leftover!
How to Make Bananas Foster French Toast
Which Type of Bread is Best for French Toast?
- My all-time favorite French toast bread will always be Challah bread.
- It’s already so rich and eggy that it really enhances the kind of light and fluffy yet custardy texture inside a thick slice of French toast.
- If you want a sturdier chewier texture, go for country-style bread or even Texas toast.
- Make sure the bread you use is tightly crumbed, meaning it doesn’t have large holes or super thick crusts.
- I don’t recommend using sandwich bread as it’s not sturdy or thick enough.
Tips for Mixing French Toast Batter
- Use good-quality eggs.
- Use whole milk. You could use 2% milk but you’ll lose out on some of the flavor and richness.
- Whisk really well. There should be no unincorporated pieces of egg yolk or egg white.
Tips for Cooking French Toast
- You can use a griddle, but I actually prefer a pan. I think it allows for better frying in an even layer of butter and oil.
- We’re frying in a combination of butter and oil to get the best texture and flavor. The oil helps to seal and crisp the outside of the bread so the inside stays nice and custardy, while the butter adds flavor.
- As you get ready to cook, get your bread soaking in the custard mixture as close to the pan as possible, to avoid drips.
- Let any excess drip off each slice before you carefully place it into the hot pan.
- Fry for about 2 to 3 minutes per side, for perfectly crisp edges.
- My favorite tool for flipping and removing French toast is a fish spatula; it’s thin enough to slide right under and doesn’t pick up and transfer a bunch of grease because it’s slotted.
Bananas Foster Topping Tips
- Don’t use overripe bananas, as they won’t hold their shape while they’re cooked.
- Typically bananas foster calls for rum, but I figured since this is a breakfast recipe that might be a little much.
- Feel free to add some after the sugar has dissolved in the butter, if desired. It’d certainly be appropriate for a celebratory brunch!
Keeping Bananas Foster French Toast Warm
Keep the finished slices of French Toast warm in a 250°F oven. Keep the topping warm over the lowest heat setting on the stovetop. This little trick means everything comes to the table warm and ready to eat without hassle.
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Ingredients
French Toast:
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla
- Pinch fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- Challah bread, cut into 6 1/2-inch slices
- Unsalted butter, for frying
- Vegetable oil, for frying
Bananas Foster Topping:
- 4 tablespoons (57 grams) unsalted butter
- 1/4 cup (50 grams) light brown sugar
- 2 firm bananas, sliced
- Pinch cinnamon
Instructions
Make the French Toast:
- Preheat oven to 250°F.
- In a large shallow bowl or dish, whisk together eggs, milk, vanilla, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.
Make the Topping:
- In a small skillet, melt the butter. Add the brown sugar and stir until dissolved. Add banana slices to the pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.
This was so gooooood and Yummy, and for 2 people even better
Had this for a Sunday Supper and I added some Rum extract with the Vanilla and even more Yum and topped with whipped cream talk about indulgence lol 🙂
Latreasem1: What are you talking about????? This is French Toast recipe not the bread recipe, Geeeeeezzz.
You need to put a hyphen between 61/2″ slices, I looked at that and said to myself 61/2″ slices what the hell. Actually should read 6-1/2″ slices, I am sure that is what you meant!!!!
My wife made it for my boy and I. For some reason the brown sugar became all clumpy in one blob. Any ?insight
I have a question about the Challah Bread recipe. Is there such a thing as over proofiing? I think I may have let my dough proof too long in the first proof. I fell asleep on the first proof. I also realized it was too cold in my apartment, and I turned on my oven to warm, and sat the bowl on top of the stove. That was when it began to expand. That was at 5am, and I was very tired. I said I would take a quick nap and punch it down. well it was three hours later before I punched it down. When It baked, it wasn’t as high as yours. Even though I proofed it a second time, and again after the braid.
Omg!! I made this for Thanksgiving morning!! Love love love!! Delicious!!
Wow!!!! I’m in love with this french toast! I wanna reach out and grab it! This is a must try!
I feel I were to use rum, how much should I use?
This is a great recipe. I did it this way and the traditional way both are great.
HOLY MOLY these look fantastic! And I totally feel you on the banana/baby food connection lol, I usually need a little texture with them too!
PHEW! Glad I’m not the only one 😉
I’ve actually been making my French Toast this way for a month or so and have fallen head over heals! Challah is definitely the best for this but I have a hard time finding it since the local grocer stopped carrying it. I would make my own but that’s a lot of work! I add a bit of honey infused Whiskey in the egg mixture and burn some off with the bananas, highly recommended!
Thank you for the lovely recipe. I love French Toast and this is a nice twist on it.