Bananas Foster French Toast Recipe
Caramelized bananas, brown sugar glaze, whipped cream, candied
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Ingredients
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French toast base
Caramelized bananas & brown sugar glaze
Candied nuts (for crunch)
Finishing & garnish
Method
French toast base
Prepare custard
In a wide shallow bowl or pie dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and slightly frothy.
Soak bread
Arrange the 8 slices of brioche or challah in a single layer (you may work in batches). Pour or ladle the custard over the bread, letting each slice soak for 20–30 seconds per side until saturated but not falling apart. Transfer to a rack while you heat the skillet.
Cook French toast
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and swirl to coat (reserve remaining butter for subsequent batches). When butter is foaming, add 3–4 soaked slices without crowding. Cook 3–4 minutes per side until deep golden brown and slightly crisp, reducing heat if browning too fast. Repeat with remaining slices, adding butter as needed. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven.
Caramelized bananas & brown sugar glaze
Prepare bananas
Peel the 4 bananas and slice them on the diagonal into 1/2-inch thick pieces. Toss slices gently with 1 teaspoon lemon juice to prevent excessive browning.
Make brown sugar glaze and caramelize
In a large skillet over medium heat, melt 3 tablespoons unsalted butter. Add 1/2 cup packed light brown sugar and stir until dissolved and bubbling. Add 1/2 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon and a pinch of salt. Cook 1–2 minutes until syrupy. Add banana slices in a single layer and cook without stirring for 1–2 minutes to let bottoms caramelize, then gently flip and cook another 1–2 minutes until bananas are glossy and just softened.
Optional flambé
If using rum, remove skillet from heat, carefully add 2 tablespoons dark rum, then return briefly to heat and tilt pan toward flame (or use a long lighter) to ignite—allow flames to subside naturally. If you prefer not to flambé, simply stir the rum into the glaze off heat. Return bananas to the syrup and spoon glaze over them.
Candied nuts (for crunch)
Candy the pecans
In a small nonstick skillet over medium heat, add 2 tablespoons granulated sugar and 1 teaspoon butter. When sugar begins to melt, add 3/4 cup chopped pecans and a pinch of salt. Stir constantly until sugar coats the nuts and crystallizes slightly, about 2–3 minutes. Transfer to a parchment-lined plate to cool and separate pieces with a fork.
Finishing & plating
Assemble
Place 1–2 slices of warm French toast on each plate. Spoon generous portions of the caramelized bananas and brown sugar glaze over the top so the syrup runs onto the toast.