Bananas Foster French Toast
This was such a delicious breakfast treat we enjoyed recently. We had some very ripe bananas that were on the verge of joining the bag in the freezer. We thought this would be a nice change of pace instead - and I've been in the mood for french toast for awhile!
The sauce in this dish is wonderful - so rich, buttery, and full of rich caramel flavor. You can amp up the cinnamon flavor with an additional sprinkle over the top once plated if desired!
This was a wonderful treat, and definitely perfect for a special occasion breakfast or brunch.
Bananas Foster French Toast from Handle the Heat
2 large eggs
1 cup whole milk
2 teaspoon vanilla
1/4 tsp salt
1 teaspoon cinnamon
1/2 teaspoon allspice
8 slices of bread (I used wheat)
Nonstick cooking spray
Bananas Foster Topping
6 tablespoons butter
1/4 cup + 2 TBS light brown sugar
3 ripe bananas, sliced
Dash of cinnamon
- Preheat oven to 250 degrees.
- In a pie plate (or similar shaped dish) whisk together the eggs, milk, vanilla, salt, cinnamon, and allspice.
- Preheat a large nonstick skillet over medium to medium-high heat. Spray with nonstick cooking spray.
- Soak bread for about 2-3 seconds per side in the egg mixture. Cook for a couple minutes per side in the prepared skillet, until golden brown on each side. Place cooked french toast on a baking sheet and place in the preheated oven between batches to keep warm.
- Meanwhile, melt the butter in a skillet and stir the brown sugar into the butter until dissolved. Once the sauce is smooth, add the bananas in and toss in the caramel sauce until heated through. Sprinkle with cinnamon.
- Serve bananas with caramel sauce drizzled over the french toast.