I have found the holy grail of french toast — Steamy Kitchen’s bananas foster french toast. I’m not even that huge a fan of bananas foster, but trust me, this is good. If dessert and breakfast had a torrid one-night stand, this french toast would be their love child. The gooey, buttery bananas foster sauce goes perfectly with the crispy-on-the-outside, custardy-on-the-inside french toast (the batter doesn’t have any sugar in it, so it’s not overly sweet … just sweet enough!). This is the sort of thing I’ll have to limit myself to making only when we have company, because otherwise we would all gain 50 pounds. 😉 Johnny and I practically had to restrain ourselves from fighting the boys for the last piece of french toast!
For the banana sauce:
- 4 ounces (1 stick) unsalted butter
- 1/2 cup (packed) brown sugar
- 2 tablespoons water
- 4 bananas, peeled and cut diagonally into 1/2-inch-thick slices
For the french toast:
- 3 whole eggs
- 3 egg yolks
- 1/2 cup whole milk (I used 1%, which was what I had on hand, and it was great!)
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 6 slices (3/4-inch thick) brioche or challah bread (I used a loaf of french bread instead, and used eight slices)
- 3 tablespoons (about) unsalted butter
- Whipped cream (optional)
First, you’ll start the sauce. Melt the stick of butter in a large skillet (make sure you have a lid for the skillet) over medium heat. Add the brown sugar and whisk until it melts into the butter, then add the water and whisk until smooth.
In a large bowl, whisk the whole eggs and egg yolks together. Gradually whisk in the milk, cream and vanilla. My boys loved helping me pour the ingredients into the bowl.
Next, coat the bread slices in the custard/batter. You can do this by dipping each slice into the batter, but I prefer to lay the bread in a baking pan (in a single layer), then pour the batter over the bread.
If you do this, flip the bread slices after a few minutes, so that both sides soak in the batter evenly. I left the bread in the pan for about 10 minutes, and the slices soaked up all of the batter. Yum.
Heat a large pan over medium heat. Melt one tablespoon of butter in the pan. Working in batches, transfer the soaked bread to the pan and cook until golden brown and cooked through, about three minutes each side. Add more butter if necessary for each batch.
To keep the finished bread warm, you can place it on a baking sheet lined with paper towels as you finish frying each batch, then keep the baking sheet in a preheated 200 degree oven until you’re ready to eat.
Right before you’re ready to serve the french toast, finish the sauce by putting the skillet with the brown sugar and butter sauce back over medium heat. It may have congealed while you were frying the french toast, but it’ll melt again nicely. Add the banana slices and cook until the sauce is smooth again and the bananas are almost tender, about three minutes, tossing gently.
If desired, top with a dollop of whipped cream. No, it doesn’t need whipped cream, but hey, if you had to buy whipping cream for the batter, why not make some whipped cream? 🙂 It would be a sin for that cream to go to waste!