Description
Weekend brunch just got better. Sweet caramelized bananas and crispy challah make this a treat.
Ingredients
Units
Scale
- 8 slices (8 slices) stale challah bread
- 6 eggs (6 eggs) eggs
- 0.5 tsp (0.5 tsp) vanilla extract
- 1 tsp (1 tsp) ground cinnamon
- Pinch salt
- 2 tbsp (2 tbsp) butter
- 2 cups (473 ml) whole milk
- 2 bananas (2 bananas) bananas
- 1 tbsp (1 tbsp) butter
- 0.25 cups (60 ml) brown sugar
- 1 tsp (1 tsp) bourbon
Instructions
- Preheat oven to 225°F (107°C). Place a wire rack on a sheet pan.
- In a large shallow bowl, whisk together eggs, vanilla, cinnamon, and salt. Stir in the milk.
- Heat butter in a large skillet over medium heat.
- Soak French toast fingers in the egg mixture for at least 1 minute per side.
- Transfer French toast fingers to the skillet (in batches) and cook until golden brown on the bottom, about 3 minutes per side.
- Flip and cook until the other side is golden, another 2-3 minutes.
- Transfer cooked French toast fingers to the wire rack and place in the oven to keep warm.
- Melt butter in a skillet over medium heat.
- Place banana slices in the skillet in a single layer. Cover with brown sugar.
- Brown bananas on one side, then flip and brown the other side, allowing the sugar to cook.
- Remove skillet from heat, pour in bourbon, and let sizzle for a minute.
- Use the bourbon to slide banana slices onto a plate.
- Serve warm French toast with real maple syrup and caramelized bananas.
Notes
- For extra-crispy French toast, use challah that’s been slightly dried out overnight.
- If you don’t have bourbon, rum or a splash of orange juice makes a nice substitute for the caramelized bananas.
- Leftover French toast can be stored in the refrigerator for up to 2 days; reheat in a toaster oven for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 25
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 150