Bananas Foster French Toast Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe I’ve come to the recent realization that I probably should have more aptly named my blog: Something Swanky Breakfasts That Taste Like Desserts. And seriously, this Bananas Foster French Toast are amazeballs. Apparently I have a one-track, breakfast-centered mind. In the last week alone, I’ve posted Chocolate Chip Muffins, Diner Style Pancakes, Cinnamon Toast Pancake Bread, and Banana Pancakes. Seriously. I have a problem. I hear other foods exist beyond breakfast foods, but if they do, I’m afraid I don’t know what they are… And why would you even want to think outside the realm of breakfast when there are so many amazing possibilities within?! It is literally the only actual meal of the day that can feasibly consist of bread and sugar alone and still be considered a socially acceptable meal. For instance… take this french toast. I bought my favorite artisan sourdough bread and cooked it into a traditional french toast. I followed that up with a dousing of powdered sugar. On top of which I piled on bananas and pecans that had taken a creamy maple caramel syrup bath. 🍌🍌🍌 CELEBRATE BANANAS with us: our favorite Banana Bread Recipes 🍌🍌🍌 And we can still call it breakfast! And we’re even including fruit and nuts here– totally nutritious. Obvs. I was channeling this super-amazing bananas foster crepe dish from a local creperie that I am absolutely smitten with. It’s filled with this maple cream sauce that tastes all caramel-y and dreamy along with bananas and a giant scoop of vanilla bean ice cream. I added whipped cream to the top of this french toast, but I’m definitely thinking it should have been ice cream now… You guys. Ice cream for BREAKFAST. You can totally do that. You’re welcome. Continue to Content Bananas Foster French Toast Yield: 4-6 Try this caramel-y, sinfully delicious Bananas Foster French toast for breakfast this weekend! Print Ingredients For the French Toast: 1 loaf of your favorite artisan bread 3/4 cup milk 3 eggs 1 tsp vanilla or maple extract For the Maple Caramel Syrup: 1/2 cup butter 1/2 cup brown sugar 1/2 cup heavy whipping cream 1/2 tsp maple extract 1/2 tsp vanilla extract pinch of salt Additional: 2 bananas, sliced 1/2 cup chopped pecans optional: whipped cream or vanilla ice cream Instructions Preheat an electric griddle (preferable) or skillet to medium heat. Place a pat of butter on the griddle or skillet to melt while heating. Whisk together the eggs, milk, and extract. Dunk a slice of bread into the mixture (flip over if needed to coat both sides) allowing the liquid to soak into the break for a moment. Place the slice of soaked bread on the griddle to cook until the first side is golden brown. It takes mine about 3-5 minutes to get perfectly golden brown using a Cuisinart griddler (you'll have to experiment with your own to find the right time). Continue to do this with all slices of bread, flipping to cook on the other side once the first is done. Meanwhile (I usually do this while the bread is cooking), melt the butter for the syrup on medium-high heat in a small saucepan. Add to it the brown sugar, heavy cream, and extracts. Whisk together until smooth and sugar is dissolved. Allow mixture to come to a boil and boil for 3-4 minutes, stirring only occasionally. Once syrup is slightly thick (it will thicken a bit more as it cools), stir in the sliced bananas and pecans. Spoon over the cooked french toast. Top with whipped cream and more pecans if desired.
This is absolutely an acceptable breakfast! I am smitten with all that maple-y banana goodness on top! Please come make breakfast at my house! Reply
Oh my, I could sure eat this any time of day. We have been enjoying french toast with whole wheat bread that I made and french bread from the store. This is the best looking breakfast or whatever meal I have seen I do believe. YUM!!!! Reply
If I could, I would eat breakfast foods at all meals during the day. Sweet breakfasts are my favorite, but they’re not always forgiving on the waste line. Usually, during the week, I eat fruit and oatmeal or yogurt for breakfast; however, on the weekend, anything goes. This looks like it’ll be a weekend traditional breakfast in no time! Reply
First off this looks absolutely wonderful!! Second I cook breakfast for lunch and supper often and third I would totally do ice cream for breakfast!! Pinned! Reply
I just made this syrup and it is soon good. I only used vanilla because I didn’t have pure maple. Hope to do pancakes or french toast in the morning. I am ready whatever I do. HA!!! Reply
YUMMY!!! I made this today for breakfast using French bread. My husband said this is a dessert. Haha!!! We loved it. I did add a little cinnamon to the egg mixture. The bananas, toasted pecans, and caramel syrup made it taste wonderful. Reply
