Caramelized Banana Foster French Toast

Serves 4 · 10 min prep · 20 min cook

Ingredients

• 8 slices thick-cut brioche bread
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 3 ripe bananas
• 4 tbsp unsalted butter
• 1/3 cup brown sugar
• 1 tbsp dark rum or rum extract
• 1/4 cup maple syrup
• 1/4 tsp kosher salt
• for dusting powdered sugar

Instructions

1. 1In a wide shallow dish, whisk together eggs, milk, heavy cream, vanilla, cinnamon, and salt until completely smooth with no streaks of egg white.
2. 2Heat a large griddle or 12-inch nonstick skillet over medium heat and melt butter, swirling to coat.
3. 3Dip 2–3 brioche slices into the custard for 10–15 seconds per side, letting excess drip off, then place on the hot griddle. Cook 2–3 minutes per side until deep golden brown and the edges look crisp. Transfer to a warm plate and repeat with remaining butter and bread.
4. 4While the last batch cooks, peel and slice the bananas into 1/2-inch thick rounds on the bias.
5. 5In a separate 10-inch skillet over medium heat, melt the remaining butter. Add brown sugar and stir constantly for 1 minute until the sugar dissolves and the mixture looks bubbly and caramel-like.
6. 6Add the banana slices in a single layer and cook undisturbed for 60–90 seconds until the undersides turn golden. Gently flip and cook another 45 seconds.
7. 7Carefully pour in the rum (or extract) and maple syrup; it will bubble vigorously. Tilt the pan and spoon the sauce over the bananas for 30–45 seconds until slightly thickened and glossy. Remove from heat.
8. 8Stack two French toast slices on each plate, spoon caramelized bananas and sauce generously over the top, and dust lightly with powdered sugar. Serve right away while the toast is still crisp on the edges.