This Bananas Foster French Toast recipe is made with rich & buttery brioche bread topped with a caramel banana sauce!
Breakfast or Dessert?
Bananas Foster was designed by chef Paul Blangé at Brennan’s restaurant in New Orleans. It simmers bananas in a rich caramel rum banana sauce.
In this recipe, the Bananas Foster is cooked and then added as a topping to a rich French Toast made with brioche bread.
BREAD Buttery brioche bread is the perfect bread for French Toast. It is made with eggs, milk, and lots of butter and so it’s thick and fluffy. Can’t find brioche? Then any thickly sliced bread will do – white, Texas Toast, or French.
SAUCE This recipe calls for dark brown sugar, but light brown sugar can be used in its place.
We used Meyer’s rum in this recipe, but again, any dark rum of choice will do. If rum is omitted from the recipe, then it doesn’t need to be ignited or burned off. The sauce will still taste delicious.
VARIATIONS Try making our French Toast Casserole, baked in the oven. Top this casserole with the Bananas Foster sauce.
No Rum? No problem! Rum extract (or even maple or brandy extract) can be used in place. You’ll only need a tiny bit as extracts can be quite strong.
How to Make Bananas Foster French Toast
This impressive dish is super fun to make, and it’s actually simpler than it looks!
- Prepare French Toast:
- Dip bread into the egg mixture per recipe below
- Cook in a skillet or on a griddle.
- Prepare Bananas
- Cook sugar, butter, cinnamon & salt until it boils.
- Add bananas & cook.
- Add rum & vanilla, then light it on fire until alcohol burns off.
- Serve and Enjoy!
- Spoon banana mixture over French toast.
- Serve & enjoy!
French Toast Tips
- Bread that is a little bit stale (slightly crusty) is the secret to a crispier French toast as it soaks in more of the custard. To do this cut the loaf (if it isn’t already sliced), and let it sit out overnight. The bread should be a little bit dry and ready for cooking by morning.
- Be sure to dip the bread long enough to let the custard mixture soak in so it’s moist in the middle.
- Use medium-low heat to cook the bread so it doesn’t burn before the center is cooked. If you don’t have a griddle, a skillet works too.
- Keep cooked French toast warm in the oven at 200°F if preparing batches.
More Ways to French Toast
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Bananas Foster French Toast
Light & fluffy French toast is smothered in a Bananas Foster sauce and served warm straight from the stovetop!
Preheat the griddle to 275°F.
In a medium mixing bowl, whisk together 2 eggs and 1 egg yolk.
Add milk, brown sugar, and vanilla to the egg mixture, and beat until combined.
Dip each slice of bread in the egg mixture and place on the griddle, cooking 2-3 minutes per side until golden brown. Remove from heat and set aside.
In a large stainless steel skillet, melt dark brown sugar, butter, cinnamon, and salt and stir until a light boil begins.
Add the bananas in a single layer and cook for 1 minute, then flip.
Add rum and vanilla then use a long match or grill lighter to carefully set the mixture on fire and flambe the bananas until the alcohol cooks off.
Top the french toast with the banana mixture and enjoy.
Dark rum can be omitted from the recipe, if desired, but then is not technically bananas foster.
If rum is omitted, you do not need to burn it off.
Slice bananas at least ½ inch thick but you can slice them larger.
Bananas foster should be enjoyed immediately.
Light brown sugar can be used in place of dark.
I used Myer’s rum in the recipe, but any dark rum of choice will do.
If you are not using a nonstick griddle, you’ll want to use nonstick spray on your griddle or pan.
If brioche isn’t available, thickly sliced French bread, white bread, or Texas toast can be used.
Calories: 646, Carbohydrates: 76g, Protein: 16g, Fat: 29g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 301mg, Sodium: 573mg, Potassium: 343mg, Fiber: 2g, Sugar: 30g, Vitamin A: 1215IU, Vitamin C: 5mg, Calcium: 141mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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