ingredients

  • 1 loaf brioche bread 16 ounce
  • 2 large eggs
  • 1 large egg yolk
  • ⅔ cups milk
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla

bananas foster

    • ⅓ cup dark brown sugar
    • 2 tablespoons butter
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 ripe bananas sliced
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla

instructions

  • Preheat the griddle to 275°F.
  • In a medium mixing bowl, whisk together 2 eggs and 1 egg yolk.
  • Add milk, brown sugar, and vanilla to the egg mixture, and beat until combined.
  • Dip each slice of bread in the egg mixture and place on the griddle, cooking 2-3 minutes per side until golden brown. Remove from heat and set aside.
  • In a large stainless steel skillet, melt dark brown sugar, butter, cinnamon, and salt and stir until a light boil begins.
  • Add the bananas in a single layer and cook for 1 minute, then flip.
  • Add rum and vanilla then use a long match or grill lighter to carefully set the mixture on fire and flambe the bananas until the alcohol cooks off.
  • Top the french toast with the banana mixture and enjoy.

notes

Dark rum can be omitted from the recipe, if desired, but then is not technically bananas foster.
If rum is omitted, you do not need to burn it off.
Slice bananas at least ½ inch thick but you can slice them larger.
Bananas foster should be enjoyed immediately.
Light brown sugar can be used in place of dark.
I used Myer’s rum in the recipe, but any dark rum of choice will do.
If you are not using a nonstick griddle, you’ll want to use nonstick spray on your griddle or pan.
If brioche isn’t available, thickly sliced French bread, white bread, or Texas toast can be used.

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