The New Orleans star dessert gets the breakfast treatment, to the delight of early risers and brunch lovers alike! Foster French Toast may not be flambéed, but it certainly fires up your tastebuds! The custard is rich and buttery with plenty of sweet seasonings for the bread and creamy bananas to soak it up. The bananas become lightly caramelized atop the pillowy slices of bread, making this breakfast a dream come true. Foster French Toast doesn’t even need syrup, although you may be tempted to serve it alongside vanilla ice cream. It’s the perfect blend of dessert and breakfast: is there any better way to wake up?
Ingredients
- 1/2 cup butter, cubed
- 2/3 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup pecans, optional, chopped
- 3 large bananas, sliced
- 12 slices egg bread or challah, about 3/4 pound
- 1 1/2 cups milk, 2%
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Directions
Step 1 –Grease a 9×13-inch baking dish.
Step 2 –Place the butter in a microwave-safe bowl. Microwave the butter, covered, until melted, about 30-45 seconds.
Step 3 –Stir in the brown sugar, cream, cinnamon, allspice, and pecans.
Step 4 –Add the bananas, and toss gently to coat.
Step 5 –Transfer the banana mixture to the prepared baking dish.
Step 6 –Arrange the bread over the top of the mixture in the baking dish. Trim the bread to fit as necessary.
Step 7 –Place the milk, eggs, sugar, and vanilla extract into a blender and process until just blended.
Step 8 –Pour the blender mixture over the bread.
Step 9 –Refrigerate, covered, for at least 8 hours or up to overnight.
Step 10 –Preheat the oven to 375 degrees F.
Step 11 –Transfer the french toast from the fridge while the oven preheats.
Step 12 –Bake uncovered until a knife inserted into the center comes out clean, about 35-40 minutes.
Step 13 –Let stand for 5-10 minutes.
Step 14 –Invert the french toast onto a serving plate.
Step 15 –Serve.