Your family will go bananas for this dressed-up French toast recipe.
The inspiration for this recipe came from my parents. Dad is known to whip up a mean French toast, and Mom loves Bananas Foster. Like a true product of my parents, I combined them for a showstopping breakfast.
My parents live on a lake in the mountains of North Carolina, and my family and friends often stay with them for a long weekend. Dad is typically up before anyone else, building a fire, making coffee and cooking up delicious breakfast. His French toast recipes vary depending on what bread we have available and what fruits are in season, but no matter the options it is always a hit.
Undoubtedly, if Banana Fosters is on a menu at a restaurant, my mother is going to order it, especially if it is offered tableside with a flaming flourish. She makes her own killer Bananas Foster at Thanksgiving and is quite the entertainer when preparing the dish. Friends and family often ask her to make her recipe, so it has become a staple dish in their home.
I wanted to create a breakfast for my family that is not the typical eggs and bacon, and this was a no-brainer. It is an easy and quick fix and presents beautifully.
Although this recipe uses half and half, you can use any type of milk to make French toast. Whole milk, skim milk, non-dairy milk or heavy cream can be used. Brioche is my favorite bread for its thickness and sturdiness and its high butter and egg content, but you can also use sourdough, French bread or three-day old white bread — any bread that hold up and not fall apart in the custard.
Next time you want to offer a unique breakfast with a flair of entertainment, this is a great option.
- 8 slices brioche bread
- 4 large eggs
- 3/4 cup half and half
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons butter
- 1/2 cup whipped cream
- 1 stick butter
- 1/2 cup dark brown sugar
- 1/4 cup dark rum
- 4 bananas cut on the bias into 1/2-inch slices
- 1 cup chopped pecans
For the Bananas Foster Topping
- First, make the French toast custard. In a deep baking dish, mix the eggs, half and half, vanilla and cinnamon. Whisk until well combined.
- Preheat a griddle over medium heat.
- Lay the slices of brioche in the dish to soak in the custard for about 3 minutes. Remove the bread from the custard, letting the excess moisture drip off.
- Melt the butter on the warmed griddle then add bread slices and cook, turning once, until golden, 3 to 4 minutes per side. If you have a smaller griddle and all the bread couldn't cook at once, repeat with the remaining bread. Set aside.
- In a saute pan, melt the butter over medium heat. Add the brown sugar and whisk until well combined. Cook for about 5 minutes or until the sugar has melted and the mixture has thickened slightly.
- Stir in the pecans and mix well. Add the banana slices and cook for about a minute.
- Remove the pan from the heat and add the rum. (Be extra careful, it could flame up)
- Return the pan to the heat and cook for a couple of minutes. This will help to burn off the alcohol leaving you with just a rum taste.
- Serve the French toast topped with the caramelized banana mixture and a dollop of whipped cream.