Bananas Foster French Toast
This Bananas Foster French Toast will upgrade your typical brunch french toast to a tableside show! It's topped with a buttery caramel sauce, bananas, and cold, creamy ice cream. Perfect for brunch and dessert!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 slices bread ((Texas toast, challah, brioche, or sourdough))
- 3 large egg
- 1 cup milk ((whole, half & half, or heavy cream))
- 1 Tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon ((optional))
- 4 Tablespoon unsalted butter
- 3 Tablespoon unsalted butter
- ¾ cup brown sugar ((light or dark))
- ¼ cup flavored liqueur ((classically banana liqueur, but we used praline liqueur))
- ¼ cup dark liquor ((classically dark rum, but we used bourbon))
- 2 ripe banana ((or as many as you'd like))
- 4 scoops ice cream
Instructions
- 1
For the French toast:
- 2
In a mixing bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon until thoroughly combined. Soak each slice of bread, both front and back, in the custard mix. Gently press on the bread to help them absorb more liquid.
- 3
Preheat a non-stick pan, with a Tablespoon of butter on medium low heat. Place two slices of the soaked bread into the pan and sear on medium low heat until both sides are golden brown and slightly crispy, about 3-4 minutes per side. The interior should be cooked through by the time both sides gets crispy and colored.Remove the French toasts and repeat with remaining slices of bread. Keep warm.*While cooking the rest of the toasts, you can keep your French toasts hot by tenting them with some foil. You could also speed up the process by using a griddle.*
- 4
For the Bananas Foster:
- 5
Peel and cut the bananas in half then split them long ways to create 8 pieces of split banana. Set aside.
- 6
In a large pan over medium heat, add the butter and brown sugar. Let the mixture melt while occasionally stirring it to incorporate.Once the butter is melted and the sugar has mostly dissolved, add the flavored alcohol. Cook until the mixture is bubbly and well combined, stirring occasionally. Add the banana halves to the sauce and glaze the bananas a few times to coat.
- 7
***PLEASE make sure that you have sufficient space and ventilation and clear ALL flammable objects from the area before following this step!***Move the pan off the heat and tilt the pan towards yourself to gather the sauce onto one side. Quickly but smoothly, tilt the pan in the opposite direction and pour your preferred dark liquor into the side of the pan without the sauce. Carefully place your pan back onto the heat, tilting the side with the dark liquor into the flame*. Once the liquor ignites, you can pull your pan back and flambé your sauce by shaking the pan back and forth. DON'T try to stir with a utensil because the flame will be quite high! Wait until the flames die off.*The liquor will only ignite if there's a flame. So if you have an electric stovetop, you can light your liquor by tilting the pan as instructed above and light it with a torch or stick lighter. Pull away quickly once the alcohol ignites!*If you prefer to do without the flambé show:Simply add the dark liquor of your choice into the sauce after adding the flavored liqueur and cook the sauce until no more alcohol smell remains.
- 8
While the sauce is hot, divide the sauce and bananas amongst the 4 servings of French toasts. Place a scoop of vanilla ice cream or our bourbon pecan ice cream to complete it all!Enjoy!