French Toast Recipe

Make custard

In a wide shallow bowl or dish (large enough to soak a slice of bread), whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until evenly combined and slightly frothy.

Soak bread

Preheat a large skillet or griddle over medium heat. Melt 1 tablespoon of butter in the pan to coat. Working in batches of 2–4 slices depending on pan size, place a slice of bread into the custard and let it soak 15–30 seconds per side (longer if bread is very thick and dry) until the center is moist but not falling apart. Let excess drip back into the bowl.

Cook

Add remaining 1 tablespoon of butter to the pan as needed. Place soaked bread on the hot skillet and cook 2–3 minutes per side, or until deep golden brown and slightly crisp at the edges. Reduce heat slightly if browning too quickly to ensure the interior cooks through. Keep finished slices on a baking sheet in a warm (200°F/95°C) oven while you cook remaining batches.

Prepare bananas

While the French toast is cooking (or up to 10 minutes before serving), slice each banana in half lengthwise, then cut each half on a slight diagonal to create 2–3 pieces per half so the pieces are wide and flat for better caramelization. Toss the pieces lightly with the lemon juice to prevent browning.

Caramelize

Heat a small nonstick skillet over medium-high heat. Add 1 tablespoon unsalted butter. When foaming subsides, arrange banana pieces flat side down in the pan in a single layer. Sprinkle the brown sugar evenly over the exposed banana surfaces. If using, drizzle the rum or liqueur over the bananas (careful; it may flame briefly). Cook without moving for about 1–2 minutes, until the sugar melts and forms a glossy caramel and the banana underside is deep golden. Flip and cook the other side 30–60 seconds just to warm through. Remove from heat.

Warm Nutella

Spoon the Nutella into a small microwave-safe bowl and microwave in 10–15 second bursts, stirring between bursts, until it is pourable but not hot (about 20–30 seconds total depending on microwave). Alternatively, set the bowl over a pan of simmering water and stir until looser.

Assemble

Place 2 slices of French toast per serving on plates. Spread or drizzle 1–2 tablespoons of warmed Nutella over each stack (adjust to taste). Top with 3–4 pieces of bruleed banana per serving. Dust the plates lightly with powdered sugar (about 1/2 tablespoon per serving) using a fine sieve for an even dusting.

Garnish

If using, sprinkle toasted chopped hazelnuts over the Nutella and banana for crunch and add a small mint leaf for color. Serve immediately so the French toast stays warm and the bananas remain glossy.