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
- 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.
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