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Amazing 6 Caramelized Banana French Toast Fixes

Caramelized Banana French Toast
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Create restaurant-quality French toast featuring perfectly caramelized bananas. This recipe transforms simple bread into a rich, custardy breakfast experience.

Ingredients

Scale
  • 6 thick slices of brioche or challah bread
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, divided
  • 3 ripe but firm bananas, sliced diagonally
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • Powdered sugar, for dusting (optional)
  • Maple syrup, for serving

Instructions

  1. In a shallow dish, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and salt until well combined. This is your custard base.
  2. Heat 1 tablespoon of butter in a large non-stick skillet over medium heat.
  3. Dip each slice of bread into the custard, allowing it to soak for about 20-30 seconds per side. Do not let it become soggy.
  4. Place the soaked bread in the hot skillet. Cook for 3-4 minutes per side, until golden brown and cooked through. Add more butter as needed between batches. Keep the cooked French toast warm in a low oven (200°F) while you prepare the bananas.
  5. For the caramelized bananas, combine the granulated sugar and water in a small, heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves.
  6. Stop stirring and let the mixture boil. Watch carefully as it turns an amber color. This takes about 5-8 minutes. Do not burn it.
  7. Remove the pan from the heat immediately when it reaches a deep amber color. Gently swirl the pan to ensure even color.
  8. Carefully add the sliced bananas to the caramel. Toss gently to coat. Cook for about 1 minute, just until the bananas are slightly softened and coated in the caramel.
  9. To serve, place two slices of French toast on each plate. Top generously with the warm caramelized bananas and drizzle with maple syrup. Dust with powdered sugar if desired.

Notes

  • Use slightly stale bread; it absorbs the custard better without falling apart.
  • For the best caramel color, never stir the sugar mixture once it starts boiling. Swirl the pan instead.
  • If the caramel starts to get too dark, remove it from the heat right away; it cooks fast.

Nutrition

Find it online: https://savorandpin.com/caramelized-banana-french-toast-recipe/