Enjoy a breakfast of champions with this bananas foster French toast. It’s rich, buttery, and infused with a delicious caramelized banana rum sauce that is seriously next level!
Ingredients
2 large bananas, sliced
3 large eggs
¼ cup milk, of any kind
2 tablespoons mashed ripe banana
2 tablespoons maple syrup
1 teaspoon ground cinnamon
⅛ teaspoon salt
4-8 slices sourdough bread, depending on how large the bread slices are — ours were pretty big
4 tablespoons salted butter, separated
4 tablespoons light brown sugar
1 tablespoon brandy
Instructions:
Serve the French toast with a pad of butter, bananas foster (along with any sauce left in the pan), and whipped cream or yogurt.
Whisk the eggs in a large bowl and then add the milk, mashed banana, cinnamon, and salt to the eggs and whisk until combined. Pour the egg mixture into a baking dish or bowl.
Dip each piece of bread into the egg mixture, flipping the bread over and allowing the egg mixture to soak into the bread.
Heat 1 tablespoon of butter in a large skillet over medium heat. When the butter is melted, add the French toast to the pan and cook for 3-6 minutes on each side until golden brown. Remove from the pan.
Melt the remaining butter in the same skillet over medium/high heat. When the butter is melted, add the brown sugar and brandy to the pan and whisk the ingredients together.
Heat the mixture until combined and place the bananas in the pan with the sauce. Saute the bananas for 2-3 minutes on each side or until each side has caramelized. Remove the pan from the heat.
