Bananas Foster French Toast

Ingredients

• 2 whole large eggs
• ¼ cup whole milk
• 1 tablespoon granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon sea salt
• 4 slices brioche or challah bread, thick-cut
• 1.5 tablespoon unsalted butter
• 2 tablespoon unsalted butter
• ¼ cup packed light brown sugar
• 2 tablespoon dark rum or bourbon
• 2 whole ripe but firm bananas
• 1 pinch kosher salt
• ½ cup vanilla ice cream
• 2 tablespoon fresh whipped cream

Instructions

1. 1

   Crack 2 large eggs into a shallow bowl and add 0.25 cup whole milk, 1 tablespoon granulated sugar, 0.5 teaspoon vanilla extract, 0.25 teaspoon ground cinnamon, and 0.125 teaspoon sea salt. Whisk vigorously until the mixture is smooth and completely combined—this is your custard base. Set aside.

2. 2

   Peel 2 ripe but firm bananas and slice them diagonally into 0.5-inch-thick pieces. Cut them on an angle so each slice has more surface area for caramelization.

3. 3

   Set a 10-inch nonstick skillet over medium-high heat. Add 2 tablespoons unsalted butter and let it melt completely, swirling the pan so it coats evenly. You want the butter to be foaming and smell nutty, about 1-2 minutes.

4. 4

   Add 0.25 cup packed light brown sugar to the butter and stir constantly with a wooden spoon. The sugar will begin to dissolve and turn glossy, about 1-2 minutes. Watch for the mixture to go from grainy to smooth and caramel-colored. You'll smell a sweet, rich aroma when it's ready.

5. 5

   Carefully add the banana slices to the caramel, tilting the pan slightly to coat each piece. Cook without stirring for 1 minute on each side—just a gentle color on each surface. You want them to stay intact, not break apart.

6. 6

   Remove the skillet from heat and carefully pour 2 tablespoons dark rum or bourbon down the side of the pan (pouring over the flame can ignite it if gas). Tilt the pan and let the sauce coat the bananas, then set aside on a cool burner. The warmth will cook off the raw alcohol smell after about 1 minute.

7. 7

   Set a 12-inch cast iron skillet over medium heat. Add 1.5 tablespoons unsalted butter and let it melt, swirling to coat the surface evenly. The butter should be foaming gently—if it's silent and calm, wait another 30 seconds. If it's smoking, lower the heat to medium-low.

8. 8

   Working quickly, take 4 slices of thick-cut brioche or challah and dip each slice into the custard for exactly 2 seconds on each side—don't soak or the bread will fall apart. Lay each slice in the hot skillet in a single layer (work in batches if needed).

9. 9

   Cook until the bottom is deep golden brown and slightly crispy, about 2-3 minutes. You should hear a gentle, consistent sizzle. Flip carefully with a fish spatula and cook the other side until it matches the first side, another 1.5-2 minutes. The exterior should be caramelized and slightly crispy, while the center stays custardy and soft.

10. 10

    Transfer the French toast slices to a serving plate. Top each slice with a generous spoonful of the warm bananas Foster sauce (including the caramel from the pan) and a small scoop of vanilla ice cream. Finish with a dollop of fresh whipped cream and serve immediately while the toast is still warm and the ice cream melts into the caramel.

Tools you’ll need

• shallow bowl
• whisk
• 10-inch nonstick skillet
• wooden spoon
• 12-inch cast iron skillet
• fish spatula
• serving plate

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