Brown-Butter Banana Bread French Toast

Serves 4 · 10 min prep · 18 min cook

Ingredients

• 8 slices day-old banana bread, cut into 1-inch slices
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 4 tbsp unsalted butter
• 2 ripe bananas, sliced
• 1/3 cup maple syrup, warm
• 1 tbsp powdered sugar, for dusting

Instructions

1. 1In a wide shallow bowl, whisk together the eggs, whole milk, heavy cream, vanilla, cinnamon, and salt until completely smooth and lightly frothy, about 30 seconds.
2. 2Place a large nonstick skillet or griddle over medium heat. Add butter and cook, swirling, until the butter foams, turns golden brown, and smells nutty, 2 to 3 minutes. Watch closely so it does not burn.
3. 3Working in batches, dip each banana-bread slice into the custard for 8 to 10 seconds per side, letting excess drip back into the bowl. The bread should be saturated but not falling apart.
4. 4Lay 3 to 4 soaked slices in the brown butter. Cook until deep golden and crisp on the bottom, 3 to 4 minutes. Flip carefully and cook the second side another 2 to 3 minutes until caramelized and heated through.
5. 5Transfer cooked slices to a warm plate or low oven (200°F). Add the remaining butter to the skillet, brown it again if needed, and cook the remaining slices the same way.
6. 6In the same skillet after the last batch, quickly warm the sliced bananas in residual butter for 1 minute until lightly caramelized and fragrant.
7. 7Stack French toast on each plate. Top with warm banana slices, a generous drizzle of maple syrup, and a light dusting of powdered sugar. Serve immediately while the edges are still crisp.