Banana Foster French Toast
This indulgent brunch dish takes thick brioche French toast to the next level by topping it with a warm caramelized banana sauce inspired by the iconic New Orleans dessert. It is rich, buttery, and deeply satisfying while still being simple enough to pull together on a weekend morning.
Thick brioche French toast served with a warm caramelized rum banana topping.
Nutrition per serving
Ingredients
Base
Batter
Topping
Instructions
Make the Egg Custard
Whisk together eggs, milk, a pinch of cinnamon, and a splash of vanilla extract in a wide shallow bowl until fully combined. The mixture should be uniform and slightly frothy. Set out the brioche slices and let them soak in the custard for 2 minutes per side.
Cook the French Toast
Heat a knob of butter in a large non-stick skillet over medium heat until foaming. Cook the soaked brioche slices in batches for 3 to 4 minutes per side until deeply golden brown and slightly crisp on the outside while remaining custardy in the center.
Make the Banana Sauce
In a separate saucepan melt butter over medium heat and add brown sugar, stirring until dissolved into a smooth caramel. Add banana slices and cook gently for 2 minutes until softened and coated. Add a splash of rum extract or real rum and stir to combine.
Plate and Serve
Arrange two slices of French toast on each plate and spoon the warm caramelized banana sauce generously over the top. Finish with a dusting of powdered sugar and a dollop of whipped cream or a small scoop of vanilla ice cream for an extra indulgent presentation.
Substitutions
Common mistakes
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