Mmmm. Bananas Foster. Mmmm. French toast. MMMMM. Bananas foster french toast! I’ve seriously been wanting to make this for months. I mean, how absolutely delicious does that combination sound? I love the sticky sweetness of bananas foster. And I love French toast. So I’ve been wanting to combine the two into a delicious French toast.
I tried to make a version of this last year. And while it wasn’t bad… it just wasn’t up to my standards. It was not blog-worthy. I didn’t want to share it with you guys yet. But then I saw a loaf of brioche bread in Trader Joe’s and I thought.. It’s time to try this out again. So I grabbed the loaf, grabbed some bananas, and got ready to test out the bananas foster french toast recipe again.
And I’m happy to say… this time was a huge success! The brioche gets all custardy and delicious. So yummy even on its own. The cooked bananas, butter, and brown sugar combine into a sticky-sweet mess delight that is so yummy spooned over the French toast.
This is not a healthy breakfast by any means. This is a happy weekend brunch breakfast where you’re going to indulge. And we all need those every once in awhile, right?
I left the rum out of this recipe because pregnancy, and because I didn’t want a splash of alcohol at 10 in the morning when I was making this, but feel free to add a few splashes when you’re making the bananas foster part if you want to booze up your brunch a bit!
I also used coconut milk in the bananas foster. It added a subtle coconut flavor which could ALMOST make me imagine that I was on a tropical island somewhere, enjoying a relaxing vacation (that is.. If I didn’t have a one-year old running around demanding to “help”). It was lovely, but you can sub out any milk of your choice. Cow’s milk? Great! Almond milk? Delicious! Oat milk? I haven’t tested it, but it would probably work well (let me know if you try it and it doesn’t!)
Some tips for making the recipe:
- I used a can of coconut milk, but you can always substitute an equal amount of regular milk
- Add a splash of rum to the bananas foster part if you want
- Let the French toast get nicely browned. It’s better that way, and will add a bit of a crust.
- If you’re worried about your French toast getting cold while you cook the slices, turn your oven on “warm” or a low temperature of 200 degrees F, and put a sheet pan in there. When you cook a slice of French toast, plop it on the sheet pan, then remove right before serving so all your toast is nicely warm.
- 13.5 oz can coconut milk
- 1 tsp vanilla
- 1 egg + 1 egg yolk
- 6 slices brioche bread
- 2 ripe bananas, sliced thickly
- ½ cup light brown sugar
- ½ cup salted butter
- Heat a skillet or griddle over medium heat.
- In a shallow dish, add the coconut milk, eggs, and vanilla. Whisk together.
- Soak a slice of the brioche bread in the egg mixture and flip, so both sides are soaked in the mixture.
- Once the griddle is hot, cook the bread until nicely browned on each side. Keep warm in the oven if needed while you repeat with the other slices of bread.
- To make the bananas foster, heat the butter and brown sugar over medium heat in a skillet. Mix to create a sauce. Add the bananas and let cook until slightly thickened and sticky.
- To assemble, slice each piece of brioche bread in half diagonally. Place 3 halfs on each plate and top with the bananas foster mixture. Add freshly whipped cream, if desired. Serve and eat immediately.
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