Description

A decadent breakfast treat combining fluffy French toast with rich, caramelized bananas. This recipe features thick bread slices soaked in a cinnamon-vanilla egg mixture, pan-fried to golden perfection, then topped with sweet, buttery caramelized bananas optionally enhanced with rum. Perfectly served with maple syrup, powdered sugar, or whipped cream for a truly indulgent start to your day.

Ingredients

Scale

For the French Toast

4 slices of thick bread (brioche, challah, or sourdough)
2 large eggs
1/2 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1 tsp ground cinnamon
1 tbsp butter (for frying)
Pinch of salt

For the Caramelized Bananas

2 ripe bananas, sliced
2 tbsp butter
2 tbsp brown sugar (packed)
1/4 tsp ground cinnamon
Pinch of salt
1 tbsp rum (optional, for extra flavor)

Optional Toppings

Maple syrup
Powdered sugar
Whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Make the French Toast Batter: In a shallow dish, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth and fully combined.
Cook the French Toast: Heat a non-stick skillet or griddle over medium heat and melt a little butter to coat the surface. Dip each slice of bread into the egg mixture, ensuring both sides are evenly coated. Place the soaked bread on the hot skillet and cook for 2-3 minutes per side until golden brown and cooked through. Repeat for all slices, then set aside.
Caramelize the Bananas: Using the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced bananas, brown sugar, ground cinnamon, and a pinch of salt. Gently stir to coat the bananas and cook for 3-4 minutes until they soften and the sugar caramelizes.
Add Rum for Flavor: If desired, carefully pour in 1 tablespoon of rum and cook for another minute to allow the alcohol to cook off, leaving behind a rich flavor. Remove the skillet from the heat.
Assemble the Dish: Place a slice of French toast on each serving plate. Spoon the warm caramelized bananas evenly over the top. Optionally, drizzle with maple syrup, dust with powdered sugar, or add a dollop of whipped cream according to preference.
Serve: Serve immediately to enjoy the French toast warm and the bananas gooey and caramelized, making for a deliciously indulgent breakfast or brunch.

Notes

Use thick slices of bread like brioche or challah for best texture and flavor.
Non-dairy milk such as almond or oat milk works well if dairy-free is needed.
Do not overcrowd the skillet when cooking French toast to ensure even browning.
Be careful when adding rum; ensure the pan is off the heat or at low heat to avoid flames.
Caramelized bananas are best served fresh, as they can become mushy if left too long.
Optional toppings like maple syrup, powdered sugar, and whipped cream enhance sweetness and presentation.