Caramelized Banana Brioche French Toast seems like it would be tricky and time-consuming, but luckily, it’s not. Unless you are making these for an army – which you could if you wanted to – they only take a few minutes. This simple recipe is for one, and takes as much time in the morning as a bowl of oatmeal.

I got the idea for a simple caramelized banana sauce from a recipe for caramelized banana pancake squares, from the new release, “The 8×8 Cookbook” by Kathy Strahs. Check out my review of “The 8×8 Cookbook” here and pick up a copy of the cookbook, too.

This is also a great way to use up ripe bananas and slightly-stale bread, but if you can help it, don’t use any bread other than a thickly-sliced brioche bread.

If you’re in San Diego, like me, get it from Cardamom Cafe and Bakery. Trust me; you wont be disappointed.

Caramelized Banana Brioche French Toast

(one serving)

• 2 thick slices of Brioche bread
• 3 large eggs
• a splash of milk
• 1/2 tsp. cinnamon
• 1 ripe banana, sliced
• 2 tbsp. brown sugar
• 5-6 tablespoons butter
• powdered sugar for serving

Scramble the eggs and add the milk and cinnamon. Place each slice of bread into the egg mixture and let sit for at least a minute on each side so the bread soaks up all of the egg mixture.
Heat 2-3 tablespoons of butter in a pan and fry each piece of bread for about 3-4 minutes on each side. While the bread is cooking, put 2 tbsp. of butter in a separate saucepan with the banana slices facedown. Let the banana slices cook for about a minute in the butter to brown them slightly, then add the brown sugar.

Pour the hot banana and brown sugar mixture over the french toast slices, and serve immediately with a dusting of powdered sugar.

Save or pin this recipe for easy use: