Bananas Foster French Toast

Ingredients

• 2large eggs
• 120 ml (1/2 cup)whole milk
• 1 teaspoonvanilla
• Pinchfine sea salt
• 1/2 teaspooncinnamon
• 1/4 teaspoonallspice
• 6 slices, each 1.3 cm (1/2 inch) thickchallah bread
• As needed, for fryingunsalted butter
• As needed, for fryingvegetable oil
• 57 g (4 tablespoons)unsalted butter
• 50 g (1/4 cup)light brown sugar
• 2firm bananas, sliced
• Pinchcinnamon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 120°C (250°F) so you can keep the cooked French toast warm.

2. 2

   Mix the custard

   In a large shallow bowl or dish, whisk together the eggs, milk, vanilla, salt, cinnamon and allspice. Soak as many bread slices as will fit for 5 minutes, turning them once.

3. 3

   Fry the bread

   Warm 1 tablespoon of butter and 1 tablespoon of oil in a very large frying pan or on a griddle over medium heat. Cook the soaked bread for 2 to 3 minutes on each side, until well browned, adding more butter and oil as needed.

4. 4

   Keep it warm

   As each batch of bread is cooked, transfer it to a baking tray and place it in the warm oven.

5. 5

   Make the sauce

   Melt the 57 g of butter in a small frying pan. Stir in the brown sugar until it dissolves, then add the banana slices and stir to coat them in the caramel sauce. Sprinkle with a pinch of cinnamon and cook until the bananas are warmed through.

6. 6

   Serve the toast

   Pour the warm banana mixture over the French toast.

What is Bananas Foster French toast?

Bananas Foster is an American dessert associated with New Orleans, traditionally made with bananas in a buttery, brown sugar sauce. This breakfast version brings those flavours together with custard-soaked challah.

Challah's tender, rich crumb absorbs the egg mixture while holding its shape for frying. The warm banana topping adds sweetness and a soft, saucy contrast to the browned bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 24g protein, 110g carbs, 45g fat.

The challah and brown sugar supply most of the carbohydrates, while the butter and any frying fat contribute much of the fat. Eggs, milk and challah provide protein. To balance the plate, serve a portion with fresh fruit and a source of savoury protein.

Why challah works well

Bread choice: Challah is an enriched loaf, so its soft texture makes a particularly rich French toast. Slices around 1.3 cm thick are substantial enough to soak without falling apart.

Soaking: Give each slice the full 5 minutes, turning once as directed. Arrange the bread in a single layer where possible so it takes up the custard evenly.

Getting a good golden crust

Pan temperature: Medium heat gives the centre time to cook while the outside browns. If the bread colours too quickly, lower the heat before cooking the next batch.

Frying fat: Butter brings flavour, while the oil helps with frying. Add more as needed between batches, but avoid leaving excess fat pooled in the pan.

Making the banana topping

Sugar sauce: Stir the brown sugar into the melted butter until it dissolves before adding the fruit. This helps create an even coating for the banana slices.

Bananas: Firm bananas are easier to stir without breaking up. They are ready when warmed through; the method does not call for browning or cooking them until soft.

Serving and timing

Batch cooking: Cook the slices in batches if they do not fit comfortably in the pan. The 120°C oven keeps finished pieces warm while you work on the rest.

To serve: Spoon the banana mixture over the toast just before eating so the topping stays warm and the bread keeps some of its browned texture. The recipe takes about 30 minutes in total.

What to serve alongside

Fresh fruit: Berries or orange segments bring a fresh, tart contrast to the buttery topping. Serve them on the side rather than cooking them into the sauce.

Drinks: Coffee or tea makes a simple breakfast pairing. For a savoury addition, serve a small portion of eggs alongside.

Recipe notes & tips

• Use a shallow dish wide enough to lay the bread slices flat in the custard.
• Turn the bread gently after 5 minutes so it does not tear.
• Allow the pan to return to medium heat between batches for more even browning.
• Keep cooked slices in a single layer on the baking tray in the warm oven.
• Stir the banana slices carefully once they are coated to help keep them intact.
• Pour the topping over the toast shortly before serving.

Variations

• Add berries: Serve fresh berries alongside for a tart contrast.
• Use brioche: Swap in thick slices of brioche for another rich, soft loaf.
• Adjust the spice: Add a little more cinnamon to the custard if you prefer a warmer flavour.
• Make it less sweet: Use less of the banana topping when serving.
• Add yoghurt: Serve with plain yoghurt on the side for a tangy contrast.

Common mistakes to avoid

• Over-soaking: Keep to 5 minutes and turn once so the challah is less likely to break apart.
• Crowding the pan: Cook in batches so the slices can brown rather than steam.
• Using high heat: Keep the pan at medium so the outside does not brown before the centre cooks.
• Skipping the warm oven: Transfer cooked slices to the 120°C oven so they stay warm while you finish the batches.
• Overcooking the bananas: Take them off the heat once warmed through to help them hold their shape.

How to store

Refrigerate leftover toast and banana topping separately in airtight containers for up to 2 days. Reheat the toast in a low oven or frying pan and warm the topping gently in a small pan; the bread may soften after storage.

Frequently asked questions