When I say the words “Bananas Foster French Toast”, what thought comes to your mind? For me it’s one all encompassing word. Scrumptious. The idea for this recipe was first inspired by a morning meal we partook in at one of our favorite Charlotte breakfast hangouts; The Flying Biscuit. Oh man, if you ever go, make sure to get the creamy dreamy grits. I think I literally break out into song right there at the table every time I take a bite. Never have I had a better grit. Ever. But I digress. This particular morning we were there, they just happened to have a list of breakfast specials and the one that caught my five year old’s eye was the banana’s foster french toast. Alright, I’ll admit, it caught my eye too. What’s not to love? Thick slabs of french toast, covered with caramel coated bananas and topped with fresh whipped cream. Uh, yea. Twist my arm.
I’ll be honest when I say that we ate breakfast and that was the end of it. The thought never even crossed my mind to create a batch of my own. And then last week, I was stopping by Lyndsey’s blog, Pinch of Yum, and she had the most delectable looking Caramalized Banana and Fig Oatmeal. Who knew oatmeal could be that exciting? I left a comment on her blog and mentioned the bananas foster french toast. Next thing I know I’m getting this comment on my Greek inspired slow cooker chicken in return:
“I love the addition of dill. Mmmmm… dill!! Also, I’m a tad disappointed that your post wasn’t about the bananas foster french toast! Will we get to see that anytime soon, I hope?!”
Hmmm. First the restaurant, then the oatmeal and now the comment. Yep, this recipe pretty much hit me upside the head and said make me. NOW. So that’s exactly what I did. Prepare to get your breakfast tooth, your sweet tooth, and your “I can now die a happy (and full) woman (or man) tooth on, cuz this recipe is about to take you to a whole new level of breakfast and give new meaning to the word scrumptious.
In this dish, bread choice can make make or break you, so for heaven’s sake, don’t grab the wonder bread sandwich loaf. Get yourself a beautiful hunk of challah or hawaiian bread that you can cut thick slices from and do just that.
Mix up a few eggs, a little half and half and some cinnamon. My general rule of thumb is one egg per slice of bread.
Now one by one, you’ll dip your bread into the egg mixture and pop it up on your griddle. Cook it up until it’s a beautiful golden brown color on both sides.
Now comes the good part. Brown sugar and butter. I’m so there.
Finish up your sauce with a little more cinnamon,vanilla and some maple syrup.
Bring on the bananas baby. I can almost hear them singing for joy.
Roll them around the pan a couple times to fully coat and you’re ready to go.
Let me tell ya, this recipe can feel free to club me upside the head anytime it feels like it. I’m thinking the next hit I’m going to take is from the creamy dreamy grits. What do you think? Anyone up for grits with their french toast?
Bananas Foster French Toast
Total Time: 45 min
For the French Toast
1 Loaf Hawaiian Bread (challah also works well)
1/4 Cup Half & Half
1/2 tsp Cinnamon
For the Banana Sauce:
4 Tbsp Butter
3 Tbsp Brown Sugar
1/2 tsp Cinnamon
1/8 tsp Salt
1 tsp Vanilla
2 Bananas, Sliced
1/4 Cup Maple Syrup
For the Maple Whipped Cream:
1/2 Cup Heavy Cream
2 Tbsp Sugar
1/4 Cup Maple Syrup
Slice up your loaf of bread into 1 inch thick slices.
In a separate bowl, whisk together the eggs, half & half and cinnamon.
Dip each slice of bread in the egg mixture being sure to coat both sides.
Cook up on a griddle for about 2-3 minutes on each side or until cooked through.
In a pan on the stove set to medium low heat, melt up the butter and add in the brown sugar.
Add to the mixture the syrup, cinnamon, salt and vanilla.
Add in the bananas. Stir to coat bananas completely. Remove from heat.
To make the whipped cream, whip together your cream, maple syrup and sugar until stiff peaks form. Serve over the top of french toast.