Good Day Utah


Bananas Foster French Toast

Posted at 10:05 AM, May 08, 2016
and last updated 2016-05-08 12:05:12-04

Bananas Foster French Toast

From Chef Lesli Sommerdorf for Harmons

Serves 4-6


1/2 cup (1 stick) butter

1/2 cup firmly packed dark brown sugar

1/8 teaspoon ground cinnamon

2 tablespoons banana liqueur

1 teaspoon fresh orange zest

2 bananas, peeled and cut into ½-inch-thick slices on the diagonal


3 eggs, plus 3 yolks

1/4 cup heavy cream

1/2 cup milk

1 teaspoon vanilla bean extract or vanilla, optional

Pinch of salt

6 slices challah bread, cut 1/2 inch thick

2 tablespoons turbinado sugar, divided

3 tablespoons butter, divided


To make the sauce, in a medium nonstick skillet over medium heat, melt the butter. Add the brown sugar and stir until dissolved. Add the cinnamon, banana liqueur and orange zest and stir until smooth. Add the banana slices, stir to combine and set aside.

To make the batter, in a medium bowl, whisk together the whole eggs and egg yolks. Add the cream, milk, vanilla if using, and salt and whisk until blended. Dip the bread slices into the egg mixture, turning to coat. Transfer to a 9- by 13-inch baking dish and let the slices sit side by side. Sprinkle 6 slices with 1 tablespoon turbinado sugar.

Meanwhile, heat a large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, place the soaked bread, sugar side down, on the griddle. Sprinkle with the remaining 1 tablespoon turbinado sugar and cook until golden brown, 3-5 minutes per side. Add more butter as needed for each batch.

Transfer the French toast to plates. Top each with the Bananas Foster Sauce.

Adapted from Simply Zov Cookbook: Rustic Classics with a Mediterranean Twist

Other French Toast Topping Ideas

From Chef Lesli Sommerdorf for Harmons

Savory: Thinly sliced cooked ham, prosciutto, bacon, over-easy or poached eggs, grilled asparagus, sautéed spinach/chard, thinly sliced provolone, rotisserie chicken, béchamel sauce

Sweet: Diced fresh strawberries added to strawberry preserves, peanut butter and hazelnut spread, fresh berries/fruit, thinly sliced apples, pecans, powered sugar, cocoa powder