Banana Rum Creme French Toast
Indulge in the ultimate brunch decadence with this Banana Rum Crème French Toast recipe—a luxurious twist on a breakfast classic. Thick slices of challah or brioche are soaked in a rich custard infused with warm spices like cinnamon and nutmeg, then cooked to golden perfection. The pièce de résistance is the topping: ripe bananas caramelized in brown sugar and butter, kissed with a splash of dark rum for a heady, tropical flair. Finished with a dusting of powdered sugar and a drizzle of maple syrup, this dish strikes the perfect balance between sweet, buttery, and boozy flavors. Perfect for weekend mornings or special occasions, this easy yet stunning recipe transforms simple ingredients into a comforting, gourmet treat.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 3 Large eggs
- 2 tablespoons Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 8 slices Challah or brioche bread, thickly sliced
- 4 tablespoons Unsalted butter
- 3 Ripe bananas
- 2 tablespoons Dark rum
- 3 tablespoons Brown sugar
- 1 tablespoon Powdered sugar (for garnish)
- 0.25 cup Maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the heavy cream, milk, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined. Pour the mixture into a shallow dish for easy dipping.
Preheat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt.
Dip each slice of bread into the custard mixture, ensuring both sides are soaked but not overly saturated. Allow any excess to drip off.
Place 2-3 slices of the custard-coated bread onto the hot skillet. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with remaining bread, adding more butter to the skillet as needed.
While the French toast cooks, peel and slice the bananas into 1/2-inch thick rounds.
In a separate small skillet, melt 2 tablespoons of butter over medium heat. Add the brown sugar and stir until dissolved and bubbling, about 2 minutes.
Add the banana slices to the skillet and gently toss to coat them in the caramel. Cook for 1-2 minutes until the bananas are softened but not mushy.
Carefully add the dark rum to the skillet and let it simmer for another minute to cook off some of the alcohol. Remove from heat.
To plate, stack 2 slices of French toast per serving. Top with the caramelized bananas and drizzle any extra caramel sauce from the skillet over the top.
Lightly dust with powdered sugar and serve immediately. Optionally, drizzle with maple syrup for extra sweetness.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.1 g | 241% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 2201 mg | 96% | |
| Total Carbohydrate | 510.3 g | 186% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 191.8 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 579 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
