Caramelized Banana and Bacon French Toast
It’s sweet and salty, which is just how brunch should be. The thick cut brioche is crispy on the outside, soft and fluffy on the inside. Bananas caramelized in brown sugar and crispy bacon smothered in maple syrup? Yes please. I’ll be brunching on this recipe all weekend long.
For the french toast:
- 1/4 cup AP flour
- 1 cup milk
- 3 large eggs
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1 tbsp brown sugar
- Splash of dark rum
- Pinch of fine sea salt
- Loaf of day-old brioche (challah works well too)
- Butter (for greasing the pan)
For the toppings:
- 2 bananas, peeled and sliced
- 2 tbsp brown sugar
- 2 tbsp butter
- 8 slices bacon, cooked crisp
- Maple syrup
- Preheat the oven to 250 degrees (this is how you’ll keep the french toast warm as you work through the slices in batches). Line a baking sheet with aluminum foil and place in oven.
- Cut the loaf of bread into 8 thick slices.
- In a large bowl, whisk together the milk, eggs, cinnamon, vanilla extract, brown sugar, rum, and salt (break any clumps of cinnamon up in your hand before adding to the bowl to avoid lumps in the batter). Slowly whisk in the flour.
- Heat a small amount of butter in a saucepan over medium heat.
- Soak the bread slices in the mixture until saturated but not overly soggy. Add to the saucepan and cook on each side until golden brown. Work in batches, moving the cooked slices to the baking sheet in the oven to keep warm. Whisk the egg mixture between soaking slices to keep everything evenly incorporated (otherwise the spices and flour will sink to the bottom).
- To make the caramelized bananas, melt butter in a large saucepan over medium heat. Add the bananas and brown sugar. Cook until golden and syrupy, flipping the slices once so both sides caramelize, about 5 minutes.
- Top the french toast with the bananas, crumbled bacon, and maple syrup. Serve immediately.