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Banana Foster French Toast Recipe

Name: Paul's On Main Streets BANANA FOSTER FRENCH TOAST Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices Thick-cut brioche slices; 4 count Large eggs; 1 cups Whole milk; 0.5 cups Heavy cream; 2 tbs Granulated sugar; 1 tsp Pure vanilla extract; 0.5 tsp Ground cinnamon; 0.25 tsp Salt; 3 tbs Unsalted butter (for pan); 3 count Ripe but firm bananas; 4 tbs Unsalted butter; 0.5 cups Light brown sugar, packed; 3 tbs Dark rum (for flame / flavor); 1 tbs Banana liqueur (optional, for deeper banana flavor); 1 tbs Fresh lemon juice; 0.25 tsp Ground nutmeg; 0.125 tsp Kosher salt; 2 tsp Powdered sugar; 1 scoop Vanilla ice cream or whipped cream (optional); 2 tbs Chopped toasted pecans or walnuts (optional)

Inspired by Paul's On Main Street

Time35m

Serves4

Thick cut brioche, caramelized bananas, and rich rum infused syrup

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Ingredients

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French Toast

8 slices Thick-cut brioche slices

4 count Large eggs

1 cups Whole milk

1/2 cups Heavy cream

2 tbs granulated sugar

1 tsp Pure vanilla extract

1/2 tsp Ground cinnamon

1/4 tsp Celtic sea salt

3 tbs Unsalted butter (for pan)

Banana Foster Topping & Syrup

3 count Ripe but firm bananas

4 tbs Unsalted butter

1/2 cups Light brown sugar, packed

3 tbs Dark rum (for flame / flavor)

1 tbs Banana liqueur (optional, for deeper banana flavor)

1 tbs Fresh lemon juice

1/4 tsp Ground nutmeg

1/8 tsp Kosher salt

To Serve

2 tsp Powdered sugar

1 scoop Vanilla ice cream or whipped cream (optional)

2 tbs Chopped toasted pecans or walnuts (optional)

Method

French Toast

Prepare 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 salt until smooth and slightly frothy.

Soak brioche

Heat a large skillet or griddle over medium heat. Melt about 1 tablespoon butter in the skillet and keep warm. Dip each brioche slice into the custard mixture for 15–20 seconds per side, allowing it to absorb but not become soggy. Let excess drip off.

Cook French toast

Add remaining 2 tablespoons butter to the skillet as needed. Cook soaked brioche slices 2–3 minutes per side, or until golden brown and set in the center. Work in batches to avoid overcrowding; keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Banana Foster Topping & Syrup

Prepare bananas

Peel and slice 3 ripe but firm bananas on the diagonal into 1/2-inch thick slices. Set aside.

Caramelize sugar and butter

In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add 1/2 cup packed light brown sugar and stir until sugar dissolves and mixture begins to bubble, about 1–2 minutes. Stir in 1 tablespoon fresh lemon juice and 1/8 teaspoon kosher salt.

Cook bananas

Add the banana slices in a single layer and cook without stirring for 1–2 minutes so underside caramelizes, then gently flip and cook another 30–60 seconds until bananas are warmed and glossy. Sprinkle 1/4 teaspoon ground nutmeg over the bananas and stir gently to combine.

Add spirits and flame (optional)

Remove the skillet from heat briefly. Add 3 tablespoons dark rum and 1 tablespoon banana liqueur (if using). If you are comfortable and using an open flame, carefully ignite the rum with a long lighter to flambé: let flames burn until they subside (about 10–20 seconds). If you prefer not to flame, return skillet to low heat and simmer 30–45 seconds to cook off alcohol. Stir the sauce to combine; the syrup should be thickened slightly.

To Serve

Assemble: Place 2 slices of warm brioche French toast on each plate (serves 4). Spoon generous portions of the warm banana foster and sauce over the top.

Finish: Dust with 1/2 teaspoon powdered sugar per plate or to taste. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired and sprinkle 1/2 tablespoon chopped toasted pecans or walnuts over each serving.

Serve immediately while warm. Leftover banana syrup can be refrigerated in a sealed container for up to 3 days and gently reheated before using.