Bananas Foster French Toast

If you’ve been to New Orleans, chances are you’ve tasted Banana’s Foster! But iconic dessert of caramelized bananas and dark rum isn’t just part of a dessert menu. You’ll also find Banana’s Foster French Toast on many breakfast menus as well. This decadent Bananas Foster French toast recipe is made with rich challah or brioche bread, sautéed bananas and rum in a gooey buttery sauce. It’s perfect for a special occasions.

What is Banana’s Foster?

Banana’s Foster is an iconic New Orleans dessert that was created at Brennan’s restaurant by chef Paul Blangé in 1951.

It was named after Richard Foster who was friend’s with Owen Brennan. It features bananas sautéed in butter, rum, banana liqueur, cinnamon and brown sugar flambéed at the table.

The buttery Foster sauce is served over a scoop of vanilla ice cream making it a deliciously decadent dessert. For more about the history of Banana’s Foster, visit Brennan’s website.

What makes this recipe so special?

Unlike traditional French toast, which is limited to the number of slices you can fit in a skillet, this recipe is baked in the oven which means all the French toast is ready at the same time. Secondly, often the egg mixture runs out before all the bread slices have been coated or they end up too soggy.

Ingredients for Bananas Foster French toast recipe

Use a good quality thick white bread like Challah bread or Brioche. I adapted this recipe from a recipe for baked French toast from Cook’s Illustrated, 2019.

• 3 large eggs
• 1 Tablespoon vanilla extract
• 2 teaspoons packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 2 Tablespoons unsalted butter
• 1 cup whole milk
• 8 slices thick white bread“

For the Bananas Foster topping, I’ve used my recipe for Tropical Bananas Foster. I use about 1/2 of a banana per person.

• 2 ripe but firm bananas, sliced
• 1/4 cup  brown sugar
• 1/4 cup unsalted butter
• 1/4 cup rum (substitute 1 Tablespoon rum extract for a non-alcoholic version). 

How to make this French toast recipe

Since this is baked French toast, it’s first bake it on the lowest rack of the oven and then finish under the broiler element to get that classic golden brown exterior. No more soggy French toast! The sugar and eggs are whisked together first and then the butter an milk is whisked separately. This method results in a creamier custard that’s completely emulsified. 

• Adjust one oven rack to lowest position in oven, and top rack about 6″ from broiler element. Preheat oven to 425 degrees F.
• Coat the bottom of a rimmed baking sheet with cooking spray or vegetable oil to prevent sticking.
• In a large bowl, whisk eggs, vanilla, sugar, cinnamon and salt in a large bowl until the sugar is dissolved, and mixture is smooth with no streaks of eggs.

• Whisk in melted butter until completely blended, then whisk in milk.

Blend until milk is fully incorporated and well blended.

• Pour the egg mixture in the bottom of the baking sheet. Place bread slices in egg mixture.

• Once all the slices of bread are on the baking sheet, flip them over starting with the one you placed down first. This will ensure that each slice is soaks up the egg mixture evenly. Let the bread slices soak up all the remaining custard, about one minute.

• Place baking sheet on the lower rack and bake French toast until bottoms are golden brown, about 10 to 15 minutes.
  

• While the French toasting is baking, prepare the banana topping.
• Transfer sheet to upper rack and turn the broiler on, leaving the baking sheet in the oven while it’s heating.
• Broil until the tops are golden brown. Rotate baking sheet if necessary, about 1 to 4 minutes.

Making the banana topping

• Slice the bananas into 1/4″ thick slices.
• Melt the butter and brown sugar in a large skillet over a medium heat.
• Next, add the banana slices and cook a couple of minutes until everything is caramelized and bubbly.
• Then add the rum and cook another minute or two.
• Pour the sauce over the finished French toast. 

How to make this dish “extra”!

• Top with toasted pecans for a “praline” twist!
• Add toasted coconut and macadamia nuts for a tropical twist.

More of my favorite breakfast recipes

We serve this Blintz Souffle Casserole for Christmas morning.

Mother’s Day wouldn’t be the same without this Lox and Bagels Board.

Leek and Onion Quiche

Eggs Royale or Eggs Florentine make any day feel special.

Spinach and Mushroom Breakfast Casserole is an easy make-ahead vegetarian option.

Hatch Chile Casserole is low carb, vegetarian, and gluten free.

Asparagus and Mushroom Quiche

Don’t forget Kir Royal or Peach Bellinis for any special occasion brunch.

Here’s an authentic French Toast from France called “Pain Perdu”.