I have to admit something: the first time I made Bananas Foster French Toast, I nearly burned the kitchen down. Not because the recipe is hard—well, maybe a tiny bit—but because I got distracted by my cat giving me that look. You know the one. The one that says, “Really, human? Rum and sugar at 9 a.m.?” Anyway. The sauce bubbles up in a kind of audacious, “I dare you to resist me” way. And when it hits the toast… oh boy. Sweet, buttery, boozy caramel hugging soft French toast. You’re welcome in advance.
I usually make this when I need a pick-me-up. Like, the world is gray, laundry is looming, and I just need something ridiculous in the form of breakfast. Once, I made it midweek, for no reason at all. And yes, I ate most of it before anyone else even got home. Zero regrets.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 20 min | 30 min | 4 | Intermediate |
Why You’ll Love This
- Sweet, buttery, slightly boozy bananas over custardy French toast. Honestly, comfort in edible form.
- Comes together in one skillet, so minimal dishes—hallelujah.
- Fancy enough for brunch guests but easy enough to justify a Tuesday indulgence.
- Leftovers? Not likely.
Grab These (Ingredients)
Custard:
- 4 large eggs (I’m loyal to farm-fresh if I can get them)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
French toast:
- 1 loaf brioche, thickly sliced (1½ inches)
- Butter for cooking
Bananas Foster topping:
- 2–3 ripe bananas, sliced lengthwise
- 1/4 cup dark brown sugar
- 2 tbsp unsalted butter
- 1–2 tbsp dark rum (optional, but highly recommended—makes it smell like heaven)
- 1/2 tsp cinnamon
- Pinch of nutmeg
Let’s Make It
Whisk together eggs, milk, cream, vanilla, and a pinch of salt. Dip each slice of brioche for about 30 seconds per side. You want it custardy, not soggy, unless soggy is your thing. Heat a skillet with butter and cook the slices 3–4 minutes per side until golden and puffed. That smell—oh, it’s dangerous. I sometimes just take a nibble and pretend I’m testing for quality control.
Now, the bananas. Melt butter in a separate pan, toss in brown sugar, stir until bubbling, then add banana slices. Let them soften a bit, caramelize slightly. Sprinkle cinnamon and nutmeg. Feeling fancy? Swirl in the rum and carefully flambé (I’ve had some “oops” moments here—always a little nerve-wracking). No rum? Fine. Let it simmer until fragrant; still delicious.
Spoon those glorious bananas and sauce over the French toast. Yes, it will be messy. Yes, you will likely lick the sauce off your finger. Totally acceptable. My friends call it “brunch chaos,” and I call it a victory.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 12g |
| Carbs | 55g |
| Fat | 23g |
| Fiber | 2g |
| Sugar | 30g |
Note: Estimates because my kitchen isn’t a lab.
Variations & Add-Ins
- Tropical: Add a splash of coconut milk to the custard for extra richness.
- Chocolate lovers: Sprinkle dark chocolate shavings over bananas.
- Crunchy twist: Toasted pecans or almonds make a delightful topping.
Serving Ideas
Serve immediately. Dollop of whipped cream or a scoop of ice cream? Yes, please. Drizzle more caramel sauce if you’re feeling decadent. Coffee pairing: strong, bitter coffee cuts the sweetness nicely. Friends? They just eat it and nod like it’s a life-altering moment.
Storage & Reheating
Best eaten fresh. Leftovers? Store in an airtight container for a day, reheat gently in a skillet over low heat, maybe add a teaspoon of milk if it dries. Bananas may soften further, but honestly, that’s part of the charm.
My Two Cents
Do not skimp on butter or brown sugar. Seriously. Also, a tiny splash of rum is all you need—it adds depth, aroma, and a little drama. You’re welcome.
You Asked, I’m Answering
Q: Can I skip the rum?
A: Totally fine. Still amazing. Just add a touch extra vanilla.
Q: Can I use regular sugar instead of brown?
A: You could, but the deep caramel flavor comes from dark brown sugar—worth it, trust me.
Pinterest Vision
A cozy, Pinterest-style photo: two thick brioche slices stacked haphazardly, caramelized banana halves fanned over, glossy brown sugar sauce dripping down the sides, flecks of cinnamon, soft morning light, slightly messy napkin underneath, small copper skillet of extra sauce in the background, lived-in kitchen vibe, begging to be eaten.