We’re sharing our favorite brunch recipes this April, and this Bananas Foster French Toast gets top billing. There are lots of recipes for this dish floating around and some are easier than others. We kept our version on the easy side, because most of us are super busy. This is also a make ahead version. The bread soaks up all of the goodness overnight and you can just pop it in the oven in the morning. You could also make it early in the morning for a same day brunch dish. It can be hard to find gluten free/dairy free challah or egg bread, so we’re sharing also Holly’s Egg Bread recipe at the bottom of this page. You can also use duck or goose eggs in this recipe for a super-delicious custard. You can also douse it with rum and set it on fire if you’re feeling wild and daring.
If you enjoyed this Bananas Foster French Toast, you may also enjoy our recipes for Strawberry Baked French Toast and Classic Crepes.
Ingredients
1/2 cup butter or dairy free butter, cubed
2/3 cup packed brown sugar
1/2 cup heavy whipping cream or dairy free whipping cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup finely chopped pecans, optional
3 large bananas, sliced
12 slices egg bread or challah or gluten free bread or Holly’s recipe (about 3/4 pound)
1 1/2 cups 2% milk or plant milk
3 large chicken eggs or 3 duck eggs or 1 goose and 1 chicken egg
1 tablespoon sugar
1 teaspoon vanilla extract
Directions
Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds, until melted. Stir in brown sugar, cream, cinnamon, nutmeg and optional pecans. Add bananas; toss gently to coat.
Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.
Place remaining ingredients in a medium mixing bowl and whisk until well blended. Pour over bread. Refrigerate, covered, 4-8 hours or overnight.
Preheat oven to 375°F. Remove French toast from refrigerator while the oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving.
Holly’s Egg Bread (Gluten and Dairy Free)
Ingredients
2 cups of King Arthur Gluten Free Measure for Measure Flour
2 cups of King Arthur Gluten Free Bread Flour
2 teaspoons salt
2 teaspoons instant yeast
2 cups lukewarm water
2 tablespoons honey
2 eggs lightly beaten
2 tablespoons (28 g) olive oil or grapeseed or other neutral oil
1 teaspoon (4 g) white wine or cider vinegar
Olive oil spray or softened unsalted butter for greasing
Instructions
In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar and whisk to combine. Add the wet ingredients to the dry and mix well with a spatula to form a batter.
Grease a 9×5-inch loaf pan. Pour the bread dough into the pan. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough crowns the rim of the pan by an inch or two. Halfway through the rising, preheat your oven to 425 degrees F.
Transfer the pan to the oven and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until the bread is golden all over. The loaf should have a hollow sound when you knock on it. Remove from the oven and turn the loaf out onto a cooling rack or a clean kitchen towel. Let the bread cool for at least 20 minutes before slicing.