If you were to ask me about my favorite breakfast foods on any given day, I would almost always skew savory over sweet. For someone who bakes at least once a week, I have almost no sweet tooth—when I bake, I usually eat one of whatever I make and give the rest away to friends and family. So when it comes to breakfast, I’d pick a frittata, a slice of quiche, or a good ol’ fashioned plate of (turkey) bacon and eggs over pancakes, waffles, or French toast. But sometimes… Sometimes I get an insatiable craving for those sweet breakfast standbys, and nothing else will do. Enter this Bananas Foster French Toast.
Yes, it’s true: this French toast is good enough to convert even me, the staunchest of savory breakfast lovers. It’s got an unexpected twist of orange zest that cuts through all that sweetness to deliver some much-needed zing, plus those BANANAS. If you’re not a fan of hot fruit, avert your eyes. I, for one, embrace hot fruit wholeheartedly. I would literally just make these bananas and eat them out of a bowl by themselves. If you think that’s weird, well then, you can take your judgement elsewhere, my guy. I’ll be here with my delicious caramelized bananas.
Actually, fun story, when my mom was little, I guess she’d just put sliced bananas in a bowl, cover them with milk, and eat them with a spoon like cereal. So if you think I’m weird, now you know where I get it from. I’m also not entirely opposed to the idea of that banana-cereal hybrid. It might actually be good. Don’t knock it till you try it.
Anyway, this Bananas Foster French Toast is wicked good. Kyle and I ate it at the fake table I made for this photo shoot. It’s literally just four cardboard boxes pushed together, with this giant sheet of fake marble laminate on top. We don’t have a dining room table yet. Moving is hard. But the good news is, this French toast is so delicious, it’ll make you forget all your woes, even your conspicuous lack of furniture. Enjoy anywhere, friends.
Bananas Foster French Toast
Serves: 2 (2 slices each)
For the French toast:
- 3/4 cup whole milk
- 2 eggs
- 1 tsp vanilla extract
- 1 Tbsp orange zest (from about 2 oranges)
- 1/2 tsp cinnamon
- Butter, for cooking
- 4 slices white bread, preferably slightly stale
- Maple syrup, for serving
For the bananas:
- 2 Tbsp unsalted butter
- 2 bananas, sliced into 1/2-inch rounds
- 2 Tbsp brown sugar
- 1/4 cup orange juice
- Optional, but highly recommended: 2 Tbsp dark rum
Preheat a large griddle or nonstick skillet over medium heat.
Make the French toast: In a shallow bowl, whisk together whole milk, eggs, vanilla, orange zest, and cinnamon. Dip each slice of bread, one at a time, into the egg mixture, letting each side soak for at least 10 seconds. Wipe off the excess and place on buttered griddle. Cook for 3–4 minutes on each side, or until golden brown and crispy. Keep finished slices on a plate covered with tin foil.
Make the caramelized bananas: In a small bowl, whisk together the brown sugar, orange juice, and rum, if using. Heat butter in a medium skillet over medium-high heat. When the pan is nice and hot, add bananas and cook for about a minute on each side, or until they start to get brown and crystallized on the edges. Carefully add in the orange juice mixture and toss to coat, then cook for an additional 2–3 minutes, or until the mixture has reduced. Remove from heat and serve!