Banana Bread French Toast Recipe

Prepare slices

If your banana bread is very fresh, let it dry slightly by leaving slices uncovered for 1 hour or toasting briefly at 300°F (150°C) for 6–8 minutes. Optionally spread the mashed banana over one side of each slice for extra banana intensity; allow a moment to absorb.

In a shallow, wide dish large enough to hold the banana bread slices, whisk together eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, salt, and granulated sugar until evenly combined and slightly frothy.

Soak each banana bread slice for 20–30 seconds per side, letting the custard absorb but not become falling-apart soggy. Transfer to a wire rack briefly to let excess drip off before frying.

Place mascarpone, powdered sugar, and vanilla in a medium bowl. Using a hand mixer or whisk, beat until smooth and spreadable but still thick, 1–2 minutes. If the mixture is too stiff, add up to 1 tablespoon milk and beat briefly to loosen. Transfer to refrigerator until ready to use.

In a small saucepan over medium heat, add the granulated sugar in an even layer. Without stirring, let sugar melt and begin to caramelize; after edges start to color, gently swirl the pan or stir with a heatproof spatula to encourage even melting.

When sugar reaches an amber color (watch closely to avoid burning), remove from heat and whisk in butter until incorporated. Carefully stir in heavy cream (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in sea salt and chopped toasted walnuts. Keep warm on the lowest heat setting, stirring occasionally.

In a medium skillet over medium heat, melt 1 tablespoon butter. Add diced apples, brown sugar, lemon juice, and cinnamon. Cook, stirring occasionally, until apples are tender but still hold shape, about 8–10 minutes. If mixture looks dry or is sticking, add up to 2 tablespoons water. Taste and adjust sweetness or lemon as desired. Remove from heat and keep warm.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1 tablespoon neutral oil to the pan (the oil raises the smoke point). When butter is foaming and the pan is hot, add soaked banana bread slices in a single layer, leaving space between slices.

Cook 3–4 minutes per side until deep golden brown and crisp on the edges. Adjust heat as needed so the custard cooks through without burning the exterior. Transfer cooked slices to a warm sheet pan or plate and keep in a low oven (200°F / 95°C) if making a large batch.

To serve, spoon a generous dollop (about 2 tablespoons) of whipped mascarpone onto each French toast slice, top with 2–3 tablespoons warm apple compote, and drizzle 1–2 tablespoons walnut caramel over the mascarpone and around the plate. Finish with a light dusting of powdered sugar and an extra sprinkle of toasted walnut if desired. Serve immediately with maple syrup on the side.