This is one of those recipes that’s so ridiculously indulgent and mouth-watering that it’s almost too good to believe.
I recently encountered someone who haaaates bananas with a passion. I had actually never met anyone like that before but it seems like since then I keep hearing about this banana hatred. Who knew? It’s shocking to me because bananas are so unassuming! I have to admit that I don’t much like to eat a banana straight up without a little bit of crunch somewhere. They’re so soft that I seriously feel like I’m a baby eating baby food when I eat a banana. Is that weird?
So anyways, I hope YOU like bananas! Not that you need to love them, anything doused in brown sugar and butter is bound to be fabulous.
Bananas Foster French Toast Recipe Tips
Don’t let all that I’ve written below intimidate you. This really is quite a simple recipe. I just want to always give you all the information you need to be successful in the kitchen, and to answer any questions you might have ahead of time. Plus I think it helps to really understand the details of a recipe so you can master it then really make it your own!
The bread is clearly the base of any French Toast and should not be taken lightly!!! So that means no sad white sandwich bread here. My all-time favorite French toast bread will always be Challah bread. It’s already so rich and eggy that it really enhances the kind of light and fluffy yet custardy texture inside a thick slice of French toast. If you want a sturdier chewier texture, go for country-style bread or even Texas toast. Just make sure the bread you use is tightly crumbed, meaning it won’t have large holes or thick crusts.
The Milk & Eggs
Use good quality eggs and whole milk and whisk really well, there should be no unincorporated pieces of egg yolk or egg white. You could use 2% milk but you’ll loose out on some of the flavor and richness.
Cooking the French Toast
You can use a griddle, but I actually prefer a pan because I think it allows for better frying in an even layer of butter and oil. That’s right, I said oil. We’re frying in a combination of butter and oil to get the best texture and the best flavor. The oil helps to seal and crisp the outside of the bread so the inside stays nice and custardy.
As you get ready to cook, get your bread soaking in the custard mixture as close to the pan as possible to avoid drips that will make a gross mess. Let any excess drip off before you carefully place it into the hot pan. Fry for about 2 to 3 minutes per side. I like my French Toast pretty well fried and crisp at the edges! My favorite tool for slipping and remove the French toast is a fish spatula, it’s thin enough to slide right under and doesn’t pick up and transfer a bunch of grease because it’s slotted.
Don’t use overripe bananas, as they won’t hold their shape while they’re cooked.
Typically bananas foster calls for rum but I figured since this is a breakfast recipe that might be a little much. Feel free to add some after the sugar has dissolved in the butter, if you desire. It’d certainly be appropriate for a celebratory brunch!
Keep the finished slices of French Toast warm in a 250°F oven. Keep the topping warm over the lowest heat setting on the stove. This little trick makes easy work of having everything come to the table warm and ready to eat without hassle.