Challah bread, bananas, maple syrup, brown sugar, and pecans come together in this Bananas Foster French Toast that feels like dessert for breakfast.

this recipe

So let me set the scene: it’s raining, I’m barefoot, and I’ve had one too many disappointments involving mushy bananas and good intentions. You know the kind—bananas that go from slightly speckled to brown mush faster than you can say “smoothie.” I had no plans for them. Honestly, I was going to toss them (don’t judge). But then I remembered something I’d eaten years ago in New Orleans—a bananas foster dessert with flames, drama, and a waiter who winked like he knew he was delivering magic. That’s when I thought… French toast. But make it extra.

So, I got to work. Challah bread? Check. Pecans? Found a half bag wedged between stale cereal and an unopened can of chickpeas. The rest? Pure kitchen jazz. I burned my spatula. I dropped a banana on the floor. But when I tasted that warm, syrupy topping with crisp French toast, I sat down on the floor right there and had a moment. I’m not even embarrassed.

Why You’ll Love This Bananas Foster French Toast Recipe?

Look, I’m not saying this Bananas Foster French Toast is life-changing, but… okay yeah, maybe I am. It’s what happens when French toast gets a glow-up. The challah is thick and custardy in the center but has this slightly crunchy, golden crust on the outside. And then there’s that syrup—sticky and rich, loaded with brown sugar and maple and butter and bananas that practically melt.

And the rum extract? It gives it that “Oh, wow what is that?” vibe without turning your breakfast into a bar crawl. Though, if you wanna go full boozy brunch, I will absolutely not stop you.

Ingredient Notes:

I didn’t pull this combo out of thin air. Every ingredient here has a role to play, like a weird little brunch orchestra. Here’s how it all hits just right:

• Challah bread – It’s got that soft, pillowy texture that holds up in custard without falling apart. French toast made with challah feels like breakfast and dessert had a baby.

• Heavy cream + eggs – Makes the custard rich, almost like bread pudding but more socially acceptable for morning hours.

• Cinnamon – Warm, familiar, comforting. Kind of like that friend who always brings a blanket to movie night.

• Bananas – You want them just ripe. Not too soft. Not too firm. Basically the Goldilocks of bananas.

• Brown sugar + dark corn syrup + maple syrup – Yes, it’s sweet. But it’s not just sugar-sweet—there’s depth, caramel vibes, and a little molasses-y complexity.

• Pecans – The crunch is essential. Otherwise, it’s all mush city.

• Rum extract – It’s the no-flame way to get that bananas foster flavor without lighting your eyebrows on fire.

How To Make Bananas Foster French Toast?

Step 1: Dry the bread.
Sounds boring, but trust me. Bake the challah slices in the oven at 300°F for 16 minutes, flipping halfway through. It helps the bread soak up the custard without turning into a puddle of regret. Let them cool while you pretend your kitchen isn’t a disaster zone.

Step 2: Whip up the custard.
Whisk together eggs, heavy cream, and cinnamon. Use a big shallow dish—it makes soaking easier and less splashy. Bonus points if you don’t get egg on your elbow (I did).

Step 3: Soak that bread.
Give each slice about 20 seconds per side. Enough to soak it, not so long that it crumbles like your last relationship. Let the excess drip off before setting them on a tray.

Step 4: Cook on the griddle.
Griddle or large skillet—whatever you’ve got. Heat to 350°F, grease it up with butter or spray, and cook each slice until golden brown on both sides (about 3–4 minutes per). Pop the finished ones in a warm oven so nobody gets left behind.

Step 5: Make the syrup.
In a skillet, toss in the corn syrup, brown sugar, maple syrup, and pecans. Let it bubble until it’s glossy and a little sticky (about 2 minutes). Then gently fold in your banana halves and the rum extract. Simmer for just one minute—you want soft bananas, not banana mush.

Step 6: Assemble like a brunch boss.
Stack the French toast, spoon that warm syrup and caramelized banana magic over top, and serve. Or just eat it right out of the pan. No judgment.

Storage Options:

This dish is peak perfection fresh from the griddle. But I get it—maybe you made too much (been there). Store the French toast and the topping separately in airtight containers. Reheat the toast in a skillet or toaster oven so it gets that crisp edge back. The syrup? Warm it gently. Keyword: gently. Sugar burns fast and it smells like failure.

Variations and Substitutions:

Here’s where you get to play. Or, you know, panic and pivot.

• No challah? Brioche, Texas toast, or even day-old cinnamon rolls if you’re feeling extra.

• Nut-free? Skip the pecans. It’ll still be dreamy.

• Dairy-free? Coconut cream and non-dairy butter work. The flavor shifts slightly, but in a good way.

• Actual rum? Go for it. Add a splash after the syrup has cooked down, and stir it in at the end.

• Extra fruit? Blueberries or strawberries can totally come to the party.

What to Serve with Bananas Foster French Toast?

Let’s be real—this Bananas Foster French Toast can stand alone. But if you’re feeling brunchy:

• Crispy bacon or sausage – For that salty balance.

• A hot cup of coffee – Obvious. Necessary. Life-giving.

• Whipped cream or vanilla ice cream – Yes, for breakfast. It’s fine.

• Bubbly or mimosas – If it’s after 10 a.m., who’s gonna stop you?

Frequently Asked Questions:

Can I prep it the night before?
Sorta. Dry the bread and prep the custard, sure. But don’t soak or cook it in advance unless you like soggy toast. The banana topping is always better fresh.

Can I freeze it?
Totally. Cook the toast, let it cool, and freeze it between parchment paper. Reheat in the oven—not the microwave—unless you enjoy rubbery regrets. The topping doesn’t freeze great though. Just make that part fresh.

Why is my toast soggy in the middle?
Usually it’s too much soak time or bread that wasn’t dried out enough. Use thicker slices and give them that quick oven pre-toast. It’s a small step that saves your breakfast from being sad.

Okay, I’ve talked your ear off. But this Bananas Foster French Toast? It’s comfort food, sugar therapy, and a little bit of chaos all rolled into one. If you try it, let me know how it turns out. And if you end up eating it for dinner instead of breakfast… well, you’re my kind of people.

Tag me. Message me. Or just whisper “thank you” to your empty plate.

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Bananas Foster French Toast

This indulgent Bananas Foster French Toast features thick challah slices soaked in cinnamon cream custard and topped with caramelized bananas, brown sugar syrup, maple, and pecans for a rich and unforgettable breakfast experience.

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Servings

Ingredients

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• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• 8 slices challah bread approximately 3/4 inch thick
• 1/2 cup dark corn syrup
• 1/2 cup packed brown sugar
• 1 cup maple syrup
• 1 cup chopped pecans
• 6 ripe bananas halved both crosswise and lengthwise
• 1 teaspoon rum extract

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Instructions

 

Preheat the Oven:

1. Preheat the oven to 300°F (150°C). Arrange the slices of challah bread on a wire rack set atop a rimmed baking sheet. Bake for approximately 16 minutes, flipping each slice halfway through, until the bread is nearly dry throughout. Remove from the oven and allow to cool for 5 minutes. Reduce the oven temperature to 200°F (95°C) to keep the French toast warm later.

Prepare the Custard:

1. In a large mixing bowl, whisk together the eggs, heavy cream, and cinnamon until well combined. Pour the custard mixture into a 9 x 13-inch shallow baking dish to facilitate soaking.

Soak the Bread:

1. Carefully submerge each slice of challah in the custard for about 20 seconds per side, ensuring the bread is saturated but still intact. Using a slotted spatula, lift each slice, allowing the excess custard to drip off, and place it on a clean tray or baking sheet.

Cook the French Toast:

1. Preheat an electric griddle (or large non-stick skillet) to 350°F (175°C). Lightly coat the surface with non-stick cooking spray or melt butter to prevent sticking. Transfer the soaked slices to the griddle and cook for 3 to 4 minutes per side, or until golden brown. Transfer the cooked slices to a baking sheet and place in the warm oven while cooking the remaining slices.

Prepare the Banana Topping:

1. In a large skillet over medium-high heat, combine the corn syrup, brown sugar, maple syrup, and chopped pecans. Stir and bring to a gentle boil. Reduce heat to medium-low and allow the mixture to simmer for 2 minutes. Carefully add the halved bananas and the rum extract, stirring gently to coat the bananas in the syrup. Simmer for an additional minute, taking care not to overcook the bananas.

Assemble and Serve:

1. Arrange the warm French toast slices on serving plates. Spoon the banana-pecan syrup generously over each portion. Serve immediately for best texture and flavor.

Notes

To make this recipe gluten-free, substitute the challah bread with a gluten-free brioche or thick-cut gluten-free sandwich bread. Ensure the chosen bread is firm enough to soak in the custard without breaking. Also, verify that your corn syrup and vanilla extract are certified gluten-free, as some brands may contain additives that are not gluten-safe. The rest of the ingredients are naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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