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Banana's foster french toast
Breakfast, Brunch, Main Dishes

Banana's Foster French Toast

This is an indulgent twist on classic French toast. Our recipe for Baked Banana's Foster French Toast features a caramelized banana brown sugar sauce with a hint of rum.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Makes: 4 - 6 servings

Ingredients

French Toast

  • 1 loaf brioche bread, cut into thick slices
  • 3 tablespoons salted butter, diced
  • 1 very ripe banana
  • 1 1/2 cups half & half
  • 4 eggs
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon dark rum
  • 1/2 cup toasted or candied pecans
  • whipped cream, for serving

Sauce

  • 3 tablespoons salted butter
  • 2 ripe but firm bananas, sliced
  • 2/3 cup brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup dark rum
  • 1/4 cup heavy cream
  • flaky sea salt

Instructions

  • Let the bread get stale. Lay the bread out on a tray and let it sit at room temp overnight. Alternately, you can place the bread in a 200 degree oven for 30-40 minutes.
  • Lightly grease a 9x13 baking dish with softened butter or nonstick spray. Set aside.
  • Make the custard. Blend the very ripe banana, sugar, half and half, eggs, vanilla, cinnamon, salt, and rum on low speed until very smooth. Pour into a shallow dish.
  • Dip the bread. Take each slice and dip it into the custard mixture taking care to evenly coat both sides. Make sure the bread has absorbed a decent amount of custard. Arrange the soaked bread in the prepared baking dish. Pour the remaining custard over the bread, cover, and refrigerate for at least 1 hour, up to overnight.
  • Bake. Remove the french toast from the fridge, top with the diced butter, and bake uncovered for 40-45 minutes, until puffy and golden brown.
  • Make the banana rum sauce. Once you pull the french toast from the oven, let it cool while you make the sauce. Melt the butter in a nonstick skillet over medium heat. Add the sliced bananas and cook for 3-4 minutes until golden brown. Add the brown sugar and rum and bring to a simmer. Add the heavy cream and stir well to combine. Once the sauce is thick, remove from the heat and sprinkle in the flaky sea salt.
  • Assemble. Pour the caramelized banana sauce over the french toast, top with toasted or candied pecans, and serve with a dollop of whipped cream on top.