bananas foster french toast recipe



  • (1) loaf challah bread (can also use texas toast or brioche), sliced about 1″ thick
  • (3) eggs
  • (1) cup heavy cream, divided (reserve ¼ cup for syrup)
  • (1) tsp pure vanilla extract
  • (2) tsp ground cinnamon
  • (1) stick butter, divided
  • (½) cup brown sugar
  • (¼) cup brandy (or rum)
  • (½) cup real maple syrup
  • (¾) cup walnuts, chopped
  • (2) bananas, sliced diagonally
  • powdered sugar (optional)


  1. Combine eggs, ¾ cup heavy cream, cinnamon, vanilla and a pinch of salt in a shallow dish
  2. Whisk until fully combined
  3. Dip/soak 3-4 slices of the challah bread into the egg mixture, be sure to coat both sides
  4. In a large pan, melt 1-2 tablespoons of the butter over medium-high heat
  5. Remove challah from egg mixture and allow excess to drip off
  6. Add egg soaked challah into the heated pan
  7. Cook 2-3 minutes per sight until browned
  8. Repeat with remaining challah slices
  9. Keep warm in 200ºF oven while you prepare the syrup
  10. In a separate pan, melt butter over medium-high heat and add brown sugar, whisk to combine
  11. Add ¼ cup heavy cream and stir
  12. Add ¾ of the sliced bananas and chopped walnuts — mixture should look bubbly at this point
  13. Pour in brandy and stir to combine
  14. Very carefully, tip the pan (ever so slightly) toward the open flame of the stove to ignite the brandy in the pan — if you are using an electric stove or are too nervous about this tipping  business, use a long stem match to ignite the alcohol
  15. Let the mixture flambé until flames go out on their own (about 30 seconds)
  16. Add maple syrup
  17. Bring to a bubble, then reduce heat and simmer for 2 minutes
  18. Add remaining bananas and walnuts, stir well to coat in syrup mixture
  19. Pour/spoon that goodness over the warmed french toast and serve
  20. Dust with powdered sugar for a little decorative touch (optional)

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Bananas Foster French Toast