I finally perfected Bananas Foster French Toast, pairing tender golden brioche with a decadently caramelized brown sugar banana topping that even surprised me.

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I’ve always been sucker for breakfast that tastes like a secret, and this Bananas Foster French Toast does exactly that. Thick brioche soaks up custardy goodness and late night cravings show up at breakfast, I swear.

The showstopper is those caramelized bananas that flip every bite into something a little dangerous, like dessert that wandered into brunch. I messed up the first time, flipped too soon, but it still wowed the table.

It’s a version that gets weirdly simple and borderline sinful, and you’ll be plotting when to make it again before the toast is gone.

Ingredients

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Brioche: rich, buttery bread high in carbs and calories, gives soft custardy texture.
Eggs: great protein source, helps bind custard, adds richness and some vitamin D.
Bananas: natural sweetness, fiber and potassium, ripe ones caramelize beautifully in pan.
Dark brown sugar: molasses flavor that makes deep caramel notes, mainly adds simple carbs.
Unsalted butter: adds fat, silky mouthfeel and helps caramelize, not a health food though.
Dark rum: optional boozy warmth and depth, mostly evaporates when flambed but keeps flavor.
Cinnamon: warm spice, low calorie, adds scent and slight sweetness without sugar load.

Ingredient Quantities

1 loaf brioche about 12 thick slices

4 large eggs

1 cup whole milk

1/2 cup heavy cream

2 tbsp granulated sugar

1 tsp pure vanilla extract

1/2 tsp ground cinnamon

1/4 tsp kosher salt

4 tbsp unsalted butter, divided

1/2 cup packed dark brown sugar

3 ripe but firm bananas

1/4 cup dark rum optional

1 tbsp banana liqueur optional

Powdered sugar for dusting optional

Maple syrup for serving optional

Vanilla ice cream or whipped cream for serving optional

How to Make this

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1. Preheat oven to 200°F and heat a large skillet or griddle over medium heat; line a baking sheet with foil to keep cooked toast warm in the oven.

2. Whisk 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp kosher salt until smooth.

3. Slice the brioche into about 12 thick slices, then soak each slice briefly in the custard (10 to 30 seconds per side for thick brioche) so they’re saturated but not falling apart. Don’t let them get waterlogged or it’ll be mushy.

4. Melt 2 tbsp unsalted butter in the hot skillet, cook the soaked brioche in batches until golden brown and crisp, about 3 to 4 minutes per side; add more butter between batches as needed. Keep finished slices on the foil-lined pan in the oven to stay warm.

5. In the same skillet, lower heat to medium low and add the remaining 2 tbsp unsalted butter. Stir in 1/2 cup packed dark brown sugar until it melts and becomes syrupy.

6. Slice 3 ripe but firm bananas on the diagonal and add them to the skillet, cooking gently 1 to 2 minutes per side until they’re caramelized but still hold their shape. Be gentle when flipping so they don’t turn to mush.

7. If using alcohol, remove the pan from the heat, add 1/4 cup dark rum and 1 tbsp banana liqueur, then either carefully ignite to flambé or return to low heat and simmer until most alcohol cooks off and sauce thickens. Never pour booze from the bottle into a hot pan and take precautions if you light it.

8. Spoon the caramelized banana and sauce over the warm brioche French toast, letting the sauce soak in a little so every bite is sticky and rich.

9. Dust with powdered sugar if you want, serve with maple syrup and a scoop of vanilla ice cream or whipped cream for extra decadence. Eat right away while everything is warm.

Equipment Needed

1. Large heavy skillet or griddle, about 10 to 12 inches, for frying the soaked brioche
2. Baking sheet and a sheet of foil to keep the toast warm in the oven
3. Large mixing bowl for the custard
4. Whisk to blend eggs, milk and cream (a fork works in a pinch)
5. Measuring cups and spoons for the milk, cream, sugars and rum
6. Serrated knife and a cutting board to slice the brioche and bananas cleanly
7. Spatula and/or tongs to flip the toast without tearing it
8. Wooden spoon or heatproof silicone spatula for the caramel and a small heatproof cup or ladle to add the rum safely (plus oven mitts for handling hot pans)

FAQ

Can I use a different bread than brioche? A: Yes, challah, Texas toast or a dense egg bread works great too, just pick slices about 1 inch thick. Day old or slightly stale bread soaks up the custard better, fresh bread can get soggy if you soak it too long.

How long should I soak the slices so they cook through but dont fall apart? A: Dip each slice about 10 to 20 seconds per side so it's saturated but not mushy. Let excess drip off, then cook on medium heat. If you want extra fail-safe, finish in a 350 F oven for 8 to 10 minutes.

How do I caramelize the bananas and is it safe to use rum? A: Melt butter and dark brown sugar in a skillet, add bananas last and cook 1 to 2 minutes so they get golden but not mushy. If you use rum do it carefully: remove pan from heat before adding liquor, then return briefly and ignite if you want to flambé, or skip flaming and just simmer off the alcohol. If you're nervous just skip the booze, it'll still taste amazing.

Can I make parts of this ahead of time? A: Yes. You can mix the custard and soak the bread the night before up to about 12 hours in the fridge for quick morning cooking. Cooked french toast keeps 1 to 2 days refrigerated and reheats best in a 350 F oven or toaster oven so it stays crisp. Caramelized bananas are best made right before serving.

Any easy swaps for dairy or eggs? A: For dairy free use full fat coconut milk plus a splash of coconut cream instead of milk and cream. For egg free try a commercial egg replacer or a mix of chickpea flour and water, results wont be exactly the same but still tasty. Reduce sugar a bit if you prefer it less sweet.

Best ways to serve and keep it looking pretty? A: Dust with powdered sugar, add a scoop of vanilla ice cream or whipped cream, drizzle maple syrup and scatter toasted pecans or bananas. To keep cooked slices warm while finishing the batch use a low oven at 200 F on a wire rack over a sheet pan.

Bananas Foster French Toast Recipe Substitutions and Variations

Brioche: swap with challah or thick-cut Texas toast. Both hold up to the custard and give a similar soft, eggy crumb. If using denser bread toast it a hair longer so it soaks but doesn’t fall apart.
Eggs: replace with 1 cup blended silken tofu for richness (use straight across for 4 eggs) or use 4 tbsp ground flax + 12 tbsp water (mix and let sit) for a vegan binder. Tofu keeps a custardy texture, flax is less rich but works.
Whole milk + heavy cream: use 1 1/4 cups whole milk plus 2 tbsp melted butter if you don’t have cream, or use full-fat canned coconut milk for a dairy-free version. Coconut milk will add a mild coconut note, so taste first.
Dark brown sugar: swap with light brown sugar plus 1 tsp molasses, or use coconut sugar 1:1 for a less molasses-y caramel. If swapping with granulated sugar, add about 1 tbsp molasses per 1/2 cup to mimic flavor.

Pro Tips

– Let the brioche dry out a bit first. Day old or slightly stale slices soak up custard without falling apart. If it’s fresh, pop the slices on a tray in a low oven for 10 minutes to firm them up, then slice. Works every time, trust me.

– Don’t over-soak, test one slice first. Thick brioche needs a longer dip but you want it saturated not mushy. If your pan’s too hot the outside will burn before the inside cooks so adjust heat after the first batch.

– Mix butter with a tiny bit of neutral oil when frying so it browns but doesnt burn, and wipe the pan between batches if bits build up. Keep finished slices on a wire rack in a warm oven so they stay crisp instead of steaming soft on a plate.

– Caramelize bananas gently and add booze off the heat if you’re gonna flambé, or just simmer to burn off alcohol. If you want the bananas to hold shape, slice them on the diagonal and flip very carefully. You can make the sauce ahead and rewarm so service is fast and everything’s hot together.

Bananas Foster French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected Bananas Foster French Toast, pairing tender golden brioche with a decadently caramelized brown sugar banana topping that even surprised me.

Servings

servings

Calories

625

kcal

Equipment: 1. Large heavy skillet or griddle, about 10 to 12 inches, for frying the soaked brioche
2. Baking sheet and a sheet of foil to keep the toast warm in the oven
3. Large mixing bowl for the custard
4. Whisk to blend eggs, milk and cream (a fork works in a pinch)
5. Measuring cups and spoons for the milk, cream, sugars and rum
6. Serrated knife and a cutting board to slice the brioche and bananas cleanly
7. Spatula and/or tongs to flip the toast without tearing it
8. Wooden spoon or heatproof silicone spatula for the caramel and a small heatproof cup or ladle to add the rum safely (plus oven mitts for handling hot pans)

Ingredients

1 loaf brioche about 12 thick slices
4 large eggs
1 cup whole milk
1/2 cup heavy cream
2 tbsp granulated sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp kosher salt
4 tbsp unsalted butter, divided
1/2 cup packed dark brown sugar
3 ripe but firm bananas
1/4 cup dark rum optional
1 tbsp banana liqueur optional
Powdered sugar for dusting optional
Maple syrup for serving optional
Vanilla ice cream or whipped cream for serving optional

Directions

Preheat oven to 200°F and heat a large skillet or griddle over medium heat; line a baking sheet with foil to keep cooked toast warm in the oven.
Whisk 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon and 1/4 tsp kosher salt until smooth.
Slice the brioche into about 12 thick slices, then soak each slice briefly in the custard (10 to 30 seconds per side for thick brioche) so they’re saturated but not falling apart. Don’t let them get waterlogged or it’ll be mushy.
Melt 2 tbsp unsalted butter in the hot skillet, cook the soaked brioche in batches until golden brown and crisp, about 3 to 4 minutes per side; add more butter between batches as needed. Keep finished slices on the foil-lined pan in the oven to stay warm.
In the same skillet, lower heat to medium low and add the remaining 2 tbsp unsalted butter. Stir in 1/2 cup packed dark brown sugar until it melts and becomes syrupy.
Slice 3 ripe but firm bananas on the diagonal and add them to the skillet, cooking gently 1 to 2 minutes per side until they’re caramelized but still hold their shape. Be gentle when flipping so they don’t turn to mush.
If using alcohol, remove the pan from the heat, add 1/4 cup dark rum and 1 tbsp banana liqueur, then either carefully ignite to flambé or return to low heat and simmer until most alcohol cooks off and sauce thickens. Never pour booze from the bottle into a hot pan and take precautions if you light it.
Spoon the caramelized banana and sauce over the warm brioche French toast, letting the sauce soak in a little so every bite is sticky and rich.
Dust with powdered sugar if you want, serve with maple syrup and a scoop of vanilla ice cream or whipped cream for extra decadence. Eat right away while everything is warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.