Saturday, March 3, 2012

Bananas Foster French Toast

I made this this morning for breakfast and it was SO delicious!  It's very sweet though...just how I like it(:  I actually made this with left over hamburger buns that we had in the pantry, but any white bread would be fine.  Challah bread always works the best for french toast because it absorbs the egg-milk mixture so well.  I absolutely love bananas foster...and I love converting dessert into why not make bananas foster french toast?  The bananas get all caramelized and brown sugar-molassesy and taste absolutely amazing.  The maple syrup compliments the bananas and brown sugar really well too.  And the nuts give it a satisfying crunch and boost of flavor.   This was barely on my plate a minute...I ate it so fast.  I wouldn't change anything about this dish; it's just so perfect. 


  • 2 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, divided
  • 8 slices of thick, white bread
  • 1/4 cup dark corn syrup
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup chopped nuts
  • 3 ripe bananas, halved crosswise and lengthwise
  • 1/2 teaspoon vanilla extract


In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 bread slices in egg mixture to coat both sides. Using a fork, remove slices from egg mixture, letting excess mixture drip off. Place bread slices in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and bread. Set aside and keep warm.
In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and vanilla extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

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