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Per serving
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- 1
Make the bananas Foster layer
Cube the butter into a large microwave-safe bowl, cover, and microwave 30 to 45 seconds until melted. Whisk in the brown sugar, heavy cream, cinnamon, allspice, and chopped pecans until smooth and glossy. Slice the bananas, add them to the bowl, and toss gently to coat every piece in that caramel.
- 2
Layer the dish
Grease a 13x9-inch baking dish and pour the banana caramel mixture across the bottom. Arrange 12 slices of challah (or egg bread) over the top in an even layer, trimming the pieces to fit as needed so the whole surface is covered.
- 3
Blend the custard
Add the milk, eggs, sugar, and vanilla to a blender and process just until blended. Pour the custard evenly over the bread so every slice gets soaked.
- 4
Chill overnight
Cover the dish and refrigerate at least 8 hours or overnight. This long soak is what makes it custardy all the way through, so don't rush it. Do it before you go to bed and it's ready to bake when you wake up.
- 5
Bake and flip
Pull the dish from the fridge while the oven preheats to 375 degrees F (never put a cold dish into a hot oven). Bake uncovered 35 to 40 minutes, until a knife inserted in the center comes out clean. Let it stand 5 to 10 minutes, then invert onto a serving platter so the glossy caramel-banana layer becomes the top.
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Bananas Foster French Toast
Created by: SundayBrunchClub
Ingredients
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/2 cup heavy whipping cream
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 cup pecans
- 3 bananas
- 3/4 lb challah
- 1 1/2 cup milk
- 3 eggs
- 1 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Make the bananas Foster layerCube the butter into a large microwave-safe bowl, cover, and microwave 30 to 45 seconds until melted. Whisk in the brown sugar, heavy cream, cinnamon, allspice, and chopped pecans until smooth and glossy. Slice the bananas, add them to the bowl, and toss gently to coat every piece in that caramel.
- Layer the dishGrease a 13x9-inch baking dish and pour the banana caramel mixture across the bottom. Arrange 12 slices of challah (or egg bread) over the top in an even layer, trimming the pieces to fit as needed so the whole surface is covered.
- Blend the custardAdd the milk, eggs, sugar, and vanilla to a blender and process just until blended. Pour the custard evenly over the bread so every slice gets soaked.
- Chill overnightCover the dish and refrigerate at least 8 hours or overnight. This long soak is what makes it custardy all the way through, so don't rush it. Do it before you go to bed and it's ready to bake when you wake up.
- Bake and flipPull the dish from the fridge while the oven preheats to 375 degrees F (never put a cold dish into a hot oven). Bake uncovered 35 to 40 minutes, until a knife inserted in the center comes out clean. Let it stand 5 to 10 minutes, then invert onto a serving platter so the glossy caramel-banana layer becomes the top.