A must-make for your next weekend brunch, this Bananas Foster French Toast is rich, perfectly sweet, and just a little boozy from a hit of dark rum.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:2 servings 1x
For the French toast:
3/4 cup milk
2 large eggs
1 tablespoon orange zest, from about 1 large orange
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon butter, for cooking
4 thick slices white bread, preferably slightly stale
Maple syrup, for serving
For the bananas:
1 tablespoon unsalted butter
2 medium bananas, sliced into 1/2-inch rounds
1/4 cup freshly squeezed orange juice, from about 1 large orange
2 tablespoons brown sugar
2 tablespoons dark rum, optional, but highly recommended
Make the French toast: In a shallow bowl, whisk together milk, eggs, orange zest, vanilla, and cinnamon. Heat the butter in a large nonstick skillet over medium-high heat. While the pan is heating up, dip each slice of bread, one at a time, into the egg mixture, letting each side soak for at least 10 seconds. Cook for 5–6 minutes on each side, or until golden brown and crispy. Keep finished slices on a plate covered with aluminum foil to stay warm while you make the bananas.
Make the caramelized bananas: In a small bowl, whisk together the brown sugar, orange juice, and rum, if using. Heat butter in a medium skillet over medium-high heat. When the pan is nice and hot, add bananas and cook for about a minute on each side, or until they start to get brown and crystallized on the edges. Remove the bananas to a plate, then carefully add the orange juice mixture to the pan. Cook, stirring, for 2–3 minutes, or until the mixture has reduced. Remove from heat and toss the bananas with the orange-rum caramel.
Serve: Divide the French toast between two plates and top each portion with bananas and caramel. Serve with a little drizzle of maple syrup, if desired.
Keywords: french toast, french toast recipe, breakfast recipe, brunch recipe, banana, rum, orange