This New Orleans-inspired recipe for bananas foster French toast is a decadent twist on breakfast. Your taste buds will be delighted with custardy slices of brioche topped with caramelized bananas.

Table of Contents

1. Bread selection
2. Stale bread works best
3. To make the custard
4. Soak the bread in the custard
5. Pan selection
6. Pan-fry the bread
7. Keep the toast warm after frying
8. Alcohol selection
9. Make the caramel sauce
10. Saute the bananas
11. Add the rum
12. Flambéing the bananas with rum
13. Optional toppings
14. Serve this with
15. FAQ
16. Bananas Foster French Toast Recipe

This recipe is a special dish to make for Mardi Gras or when you want to make breakfast more exciting. I’ve taken my classic French toast recipe, but instead of reaching for a bottle of maple syrup, this time, I use a homemade caramel sauce. The topping is inspired by the iconic bananas foster dessert.

The flambéd sweet treat is famous at Brennen’s restaurant in New Orleans. The process is straightforward and fast. It starts with making a basic caramel sauce, adding big fresh banana pieces, and finishing by infusing liquor. You’ll be scooping generous amounts on top of your toast.

Bread selection

Thick slices of brioche or challah bread are perfect for soaking up the custard. They both have a lightly sweetened egg dough, which gives them a golden hue. They also have a denser crumb compared to white bread. The bread slices should be about ⅔ to ¾-inch thick to support the heavy custard. Up to 1-inch also works for heartier pieces, but you may need to make a larger batch of the custard.

Stale bread works best

The beauty of this dish is that it transforms dry, stale pieces of bread into a delicious new meal. The recipe is ideal for using leftover loaves. Once the moisture evaporates from the crumb, it can then soak up more custard instead of becoming mushy when soaked. 

The loaves at the store stay soft due to special preservatives and sugar added to help retain moisture. To remedy this, you can batch dry the bread in the oven or by placing individual slices in the toaster before using.

To make the custard

To make a flavorful custard that infuses into each slice I use 1 cup of whole milk to 2 large eggs, and 2 egg yolks. This ratio adds a super-rich texture that will set nicely, and doesn’t become rubbery from too many egg whites. You can also use half-and-half or heavy cream for a creamier, more dense custard. 

A little bit of brown sugar adds a molasses flavor, plus cinnamon and nutmeg for baked notes as the bread cooks in the hot pan. 

Soak the bread in the custard

Soak the bread for about 15 to 20 seconds per side. It should look saturated, but not so that it becomes fragile and hard to pick up with a spatula. As the bread sits on the sheet pan, waiting to be cooked, the liquid will move more towards the center.

Pan selection

I find a nonstick pan works the best for cooking. Since there are eggs in the custard mixture, it prevents sticking and makes it easier to maneuver and flip each piece. A cast iron skillet also works. Don’t move the bread around as you want a crust to form in the hot pan so it doesn’t get stuck.

Pan-fry the bread

I use butter as the frying fat. The milk solids lightly toast, creating a wonderful browned butter with butterscotch flavor on the bread. Wipe the pan clean and use fresh butter between batches to prevent a burnt taste. I cook on medium-low heat, two slices at a time. This process sets the custard and develops a golden brown surface. 

If you overcrowd the pan, the bread will steam and not be as crisp. Cooking takes about 3 to 4 minutes per side. To set the custard, the internal temperature should be about 175ºF (79ºC).

Keep the toast warm after frying

When frying multiple batches of toast, keep the slices warm in an oven set at 200ºF (93ºC). I recommend placing them on top of a wire rack set inside a sheet pan. This setup allows the air to circulate so that the pieces stay crisp. Otherwise, if you place them directly in a sheet pan or baking dish, they’ll have a softer texture. Don’t leave them in the oven beyond 1 hour, or it will get too dry.

Alcohol selection

Traditionally, there are two types of alcohol in bananas foster; a sweet banana liqueur and rum. If finding the liqueur is challenging, you can omit it or use 1 teaspoon of banana extract or Grand Marnier for a citrusy taste. 

I like to use dark rum for a more vanilla, oaky taste. Spiced rum has a more intense taste, while white rum will give a more clean boozy flavor. If desired, you can omit the alcohol for a more traditional caramel sauce.

Make the caramel sauce

The process starts by melting butter and dark brown sugar until a syrup forms. Then a generous amount of cinnamon is added for intense baked aromas. Lastly, the banana liqueur cooks until hot and bubbly to flavor the sauce mixture. The consistency will thicken as the bananas cook.

Saute the bananas

For the best results, use ripe but firm bananas. They are ready when they have a sweet aroma, and the skin is yellow with some brown speckles. Slice them into ½-inch thick pieces to ensure that they hold their shape after cooking. Let the bananas simmer in the sauce for about 2 minutes. You want them coated in the thickened caramel but not to become mushy.

Add the rum

Add the rum with the heat off after sauteing the bananas, then simmer briefly until most of the alcohol smell cooks off, about 20 seconds. This step adds a hint of boozy taste but is not overpowering. This process is also a friendly alternative for those who don’t feel comfortable flambéing the bananas like the traditional method. However, if you want to give that a try, read on.

Flambéing the bananas with rum

This step is entirely optional. You wait to add the rum until after the bananas carmelize. Make sure to turn the heat off, then add the alcohol to the middle of the pan. Raise the heat to medium, cooking for about 5 seconds to get the alcohol to vaporize. 

Use a long-reach lighter, about 1-inch above the pan, moving around until the pan ignites and you can see a flame. The fire will burn out after about 15 seconds. If you don’t see a flame, the alcohol likely vaporized before it could ignite. No worries, the sauce will still taste good.

Optional toppings

Once the sauce is ready, pour it over the pieces of French toast that are warm in the oven. For texture, sprinkle on your favorite crunchy nuts like pecans or walnuts.

Serve this with

FAQ