Description
Topped with caramelized bananas, these challah French toast sticks are perfect for a weekend morning when you have more time to whip up a fancy-feeling breakfast.
Ingredients
Scale
For the french toast:
- 8 slices stale challah bread (cut in 1 inch thick fingers (About 1 loaf))
- 6 eggs
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch salt
- 2 Tablespoons butter
- 2 cups whole milk
For the bananas:
- 2 bananas (in 1 inch slices)
- 1 Tablespoon butter
- Scant ¼ cup brown sugar
- 1 teaspoon bourbon (optional)
Instructions
- Preheat the oven to 225 degrees and place a wire rack on a sheet pan.
- In a large shallow bowl, whisk together the eggs, vanilla, cinnamon, and salt. Stir in the milk.
- Heat the butter in a large skillet over medium heat. Meanwhile, soak the fingers in the egg mixture for at least 1 minute per side. Transfer the fingers to the skillet (you’ll probably have to do two batches) and cook until golden brown on the bottom, about 3 minutes. Flip and continue to cook until the other side is golden, another 2-3 minutes.
- Transfer the cooked fingers to the wire rack and place them in the oven to keep warm while the second batch is cooked.
- Meanwhile, make the bananas. Melt butter in a skillet over medium heat. Place banana slices in skillet in a single layer. Cover with brown sugar.
- Brown bananas on one side, then flip, allowing sugar to cook and the other side to brown.
- Remove the skillet from heat then pour in bourbon. Let sizzle for a minute, then use the bourbon to slide banana slices out of skillet and onto a plate.
- Serve the French toast warm with real maple syrup and the caramelized bananas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast