French Toast Recipe

Make custard

In a wide shallow bowl or baking dish whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt until smooth and slightly frothy.

Soak bread

Arrange 8 slices of brioche or challah in a single layer and pour the custard over them or dunk each slice for 20–30 seconds per side until soaked but not falling apart. Place on a wire rack to rest 1–2 minutes to allow excess to drip off before cooking.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons unsalted butter and let it melt and begin to foam but not brown. Working in batches, place soaked bread slices in the skillet (do not overcrowd). Cook 2–3 minutes per side until golden brown and set, pressing gently with a spatula if needed. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you cook remaining slices.

If you prefer a crisp exterior, add an extra 1 teaspoon butter to the pan between batches and increase heat briefly, watching carefully to prevent burning.

Prepare bananas

Peel the 2 ripe but firm bananas and cut them into 1/2" diagonal slices. Toss lightly with 1/2 teaspoon lemon juice to prevent browning.

Caramelize

In a medium skillet over medium heat melt 1 tablespoon unsalted butter. Add 2 tablespoons dark brown sugar and 1 teaspoon light corn syrup (if using). Stir until sugar dissolves and begins to bubble. Add banana slices in a single layer and cook 1–2 minutes per side, spooning sauce over them, until caramelized and glossy. Remove from heat and sprinkle with 1/4 teaspoon flaky sea salt. Keep warm.

Make caramel

In a small heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tablespoons water. Swirl pan gently (do not stir) and cook over medium heat until sugar melts and turns an amber/golden color, about 6–8 minutes. Watch closely to avoid burning.

Finish caramel

Remove pan from heat and carefully add 3 tablespoons cubed unsalted butter, whisking until incorporated. Slowly add 1/2 cup warmed heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in 1/2 teaspoon fine sea salt. Transfer to a heatproof jar and let cool slightly; sauce will thicken as it cools.

Make whipped cream

Chill a mixing bowl and whisk (or beaters) if possible. Pour 1 cup cold heavy cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to soft peaks (about 2–3 minutes by hand or 1–2 minutes with an electric mixer). Do not overwhip; keep refrigerated until ready to serve.

Assemble

Arrange warm French toast slices on plates. Spoon a generous tablespoon or two of salted caramel sauce over each stack. Top with several caramelized banana slices.

Brûlée top

Sprinkle the exposed banana slices or the top piece of toast lightly with demerara or raw sugar (about 1/2 tablespoon per serving). Using a kitchen torch, caramelize the sugar until crisp and golden. If you don't have a torch, place under a very hot broiler for 1–2 minutes, watching constantly.

Finish and serve

Add a dollop of whipped cream alongside or on top of the brûléed bananas. Drizzle extra salted caramel sauce over the plate and sprinkle a tiny pinch of flaky sea salt. Garnish with optional fresh mint. Serve immediately.