Caramelized Banana Brown-Butter French Toast

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 slices (about 1-inch thick) thick-cut brioche or challah
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 6 tbsp, divided unsalted butter
• 3, sliced into 1/2-inch rounds ripe but firm bananas
• 3 tbsp brown sugar
• 1/3 cup, warmed pure maple syrup
• for dusting powdered sugar
• 1/4 cup, optional toasted pecans or walnuts

Instructions

1. 1In a wide shallow baking dish whisk the eggs, milk, cream, vanilla, cinnamon, and salt until the mixture is uniform and slightly frothy. No streaks of egg white should remain.
2. 2Heat a large nonstick or well-seasoned cast-iron skillet or griddle over medium heat. Add butter and swirl until melted and foaming.
3. 3Working in batches, dip each brioche slice into the custard for 10–15 seconds per side, letting excess drip back into the dish so the bread is saturated but not falling apart. Place soaked slices in the hot skillet.
4. 4Cook 3–4 minutes per side until deep golden brown and slightly crisp at the edges with a custardy center. Transfer finished slices to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish the remaining bread, adding more butter to the pan as needed.
5. 5In the same skillet melt the remaining butter over medium heat. Continue cooking 2–3 minutes, swirling often, until the butter turns nutty brown and smells toasty; watch closely so it does not burn.
6. 6Add the banana rounds and brown sugar to the brown butter. Cook 2–3 minutes, gently flipping once, until the bananas are caramelized, glossy, and just starting to soften but still hold their shape.
7. 7Stack two slices of French toast on each plate. Spoon the warm caramelized bananas and all the brown-butter pan sauce over the top.
8. 8Dust lightly with powdered sugar, drizzle with warm maple syrup, and scatter toasted nuts if using. Serve immediately while the toast is crisp outside and the bananas are still warm and sticky.