Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices thick-cut brioche or challah (about 1 inch / 2.5 cm thick)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons vanilla extract, divided
- 1 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon kosher salt (or 1/8 teaspoon fine salt)
- 2 tablespoons (28 g) unsalted butter + 1 tablespoon neutral oil (for the pan)
- 3 medium ripe bananas, sliced into 1/2-inch (1.25 cm) coins
- 2 tablespoons (28 g) unsalted butter (for bananas)
- 2 tablespoons (30 g) light brown sugar
- 1/3 cup (80 ml) maple syrup, plus more to drizzle
Do This
- 1. Warm oven to 200°F (95°C) and set a baking sheet inside to keep toast warm.
- 2. Whisk eggs, milk, cream, sugar, 1 1/2 tsp vanilla, 1 tsp cinnamon, and salt in a shallow dish.
- 3. Soak bread 30 seconds per side (let excess drip off).
- 4. Pan-fry in butter + oil over medium to medium-low heat, about 3–4 minutes per side, until deeply golden.
- 5. Hold finished slices warm in the oven while you cook the remaining bread.
- 6. Sauté bananas in butter, then add brown sugar, remaining cinnamon + vanilla, and 1/3 cup maple syrup; cook 2–4 minutes until glossy.
- 7. Serve French toast topped with caramelized bananas and an extra drizzle of maple syrup.
Why You’ll Love This Recipe
- Crisp-meets-custardy texture: a golden crust with a soft, creamy center.
- Big flavor, simple method: cinnamon-vanilla custard plus quick caramelized bananas.
- Diner-worthy at home: looks impressive, but uses everyday ingredients.
- Flexible for any morning: easy to scale up for guests or keep cozy for two.
Grocery List
- Produce: 3 medium ripe bananas
- Dairy: 4 large eggs, whole milk, heavy cream, unsalted butter
- Pantry: thick-cut brioche or challah, granulated sugar, light brown sugar, ground cinnamon, vanilla extract, kosher salt, neutral oil, maple syrup
Full Ingredients
For the French Toast
- Bread: 8 slices brioche or challah, cut 1 inch (2.5 cm) thick
- Eggs: 4 large eggs
- Whole milk: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Granulated sugar: 2 tablespoons (25 g)
- Vanilla extract: 1 1/2 teaspoons
- Ground cinnamon: 1 teaspoon
- Kosher salt: 1/4 teaspoon (or 1/8 teaspoon fine salt)
- For the pan: 2 tablespoons (28 g) unsalted butter + 1 tablespoon neutral oil (canola, avocado, or grapeseed)
For the Caramelized Bananas
- Bananas: 3 medium ripe bananas, sliced into 1/2-inch (1.25 cm) coins
- Unsalted butter: 2 tablespoons (28 g)
- Light brown sugar: 2 tablespoons (30 g), packed
- Ground cinnamon: 1/2 teaspoon
- Vanilla extract: 1/2 teaspoon
- Kosher salt: 1 small pinch
- Maple syrup: 1/3 cup (80 ml)
To Serve (Optional, but Excellent)
- Extra maple syrup, to drizzle
- 1–2 tablespoons toasted pecans or walnuts, chopped
- Powdered sugar, for a light dusting
- A small knob of butter for the top (because why not)
Step-by-Step Instructions
Step 1: Preheat the oven to keep everything warm
Preheat your oven to 200°F (95°C). Place a baking sheet (or oven-safe platter) inside. This gives you a warm spot to hold finished French toast while you cook the rest, so everyone eats at the same time.
Step 2: Make the cinnamon-vanilla custard
In a wide, shallow dish (a pie plate works perfectly), whisk together the 4 eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 2 tbsp (25 g) sugar, 1 1/2 tsp vanilla, 1 tsp cinnamon, and salt until completely smooth and the cinnamon is evenly dispersed.
If you see stubborn cinnamon clumps, whisk for another 15–20 seconds. A smooth custard means even flavor in every bite.
Step 3: Soak the bread (without turning it soggy)
Dip each slice of thick-cut bread into the custard and soak for 30 seconds per side. Lift and let the excess drip back into the dish for a few seconds.
The goal is bread that feels heavier and saturated, but not falling apart. If your bread is very fresh and super soft, reduce the soak to 20 seconds per side.
Step 4: Preheat the skillet and set up for crisp edges
Heat a large nonstick skillet or well-seasoned cast iron pan over medium to medium-low heat for 2 minutes. Add 1 tablespoon of the butter and about 1/2 tablespoon of the oil.
When the butter is melted and looks foamy (but not browned), you’re ready to cook. The oil helps prevent the butter from burning so you can get a deep golden crust.
Step 5: Pan-sear until golden outside and custardy inside
Cook the soaked bread in batches (don’t crowd the pan). Pan-fry for 3–4 minutes per side, adjusting the heat as needed. You want the outside deeply golden-brown and crisp, with the center set but still tender.
Transfer cooked slices to the warm baking sheet in the oven. Repeat with remaining bread, adding the remaining butter and oil as needed between batches.
If the toast is browning too fast: lower the heat slightly. Thick slices need a little time so the center cooks through without scorching the outside.
Step 6: Caramelize the bananas in butter and maple syrup
While the last batch of French toast cooks (or right after), melt 2 tablespoons (28 g) butter in a clean skillet over medium heat. Add the banana slices in a single layer and cook for 1 minute undisturbed.
Sprinkle in the 2 tbsp (30 g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Gently stir and cook for 1–2 minutes, just until the bananas look glossy and lightly browned (don’t over-stir or they’ll turn mushy).
Add the 1/3 cup (80 ml) maple syrup and 1/2 tsp vanilla. Simmer for 30–60 seconds until slightly thickened and syrupy.
Step 7: Assemble and serve
Plate 2 slices of French toast per person. Spoon warm caramelized bananas and plenty of maple-butter syrup over the top. Add an extra drizzle of maple syrup if you like it sweeter.
Finish with toasted nuts for crunch or a light dusting of powdered sugar for a classic brunch look. Serve immediately while the edges are crisp.
Pro Tips
- Use sturdy bread: Brioche and challah are ideal, but thicker Texas toast works too. Slightly stale bread soaks better and holds its shape.
- Control the heat: Keep the pan at medium to medium-low. Too hot and the outside burns before the center is set.
- Don’t rush the soak: For 1-inch slices, 30 seconds per side is the sweet spot for custardy centers without collapsing bread.
- Hold in a warm oven, not a stack: Stacking traps steam and softens the crust. A single layer on a warm tray keeps edges crisp.
- Bananas cook fast: Once you add maple syrup, you only need 30–60 seconds or the sauce may reduce too much.
Variations
- Bananas Foster-style: Replace 2 tbsp (30 g) brown sugar with 3 tbsp (45 g), and stir in 1 tablespoon (15 ml) dark rum off heat at the end (skip if you prefer alcohol-free).
- Cream cheese-stuffed French toast: Spread 2 tablespoons softened cream cheese between two slices before soaking; cook a little lower and slower so the center warms through.
- Berry swap: Skip bananas and quickly simmer 2 cups (300 g) berries with 2 tbsp (25 g) sugar and 2 tbsp (30 ml) maple syrup for 3–5 minutes.
Storage & Make-Ahead
Refrigerate: Store cooked French toast in an airtight container for up to 3 days. Store banana topping separately for up to 2 days (it will soften over time, but still tastes great).
Reheat: For best texture, reheat French toast on a baking sheet at 350°F (175°C) for 8–10 minutes, flipping once halfway through. Warm banana topping in a skillet over low heat for 1–2 minutes with a splash of water or maple syrup if needed.
Make-ahead custard: Whisk the custard up to 24 hours ahead, cover, and refrigerate. Whisk again right before dipping (cinnamon settles).
Nutrition (per serving)
Approximate, per serving (2 slices French toast + banana topping): 620 calories, protein 16 g, carbohydrates 78 g, fat 28 g, fiber 4 g, sugars 32 g, sodium 520 mg.
