Banana Custard French Toast

5 from 1 rating

With buttery brioche and a cinnamon-scented banana custard, this banana French toast recipe is a breakfast favorite. It’s a classic French toast recipe with a bit of a twist!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Fusion

Keyword: brioche french toast, french toast with bananas

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 cups bananas, mashed {~4 medium bananas}
4 eggs {room temperature}
3/4 cup whole milk
3/4 cup half-and-half
2 tbsp white sugar
1 tbsp brown sugar
1 tsp vanilla extract
1/8 tsp nutmeg
1 tsp ground cinnamon
12 slices brioche bread
5 tbsp butter, divided {salted or unsalted is fine}

Instructions

In a medium mixing bowl, mash bananas with a fork or potato masher.
2 cups bananas, mashed
Add eggs, milk, half-and-half, both sugars, vanilla extract, nutmeg, and cinnamon to the mashed bananas. Whisk well or blend using an immersion blender.
4 eggs, 3/4 cup whole milk, 3/4 cup half-and-half, 2 tbsp white sugar, 1 tbsp brown sugar, 1 tsp vanilla extract, 1/8 tsp nutmeg, 1 tsp ground cinnamon
Pour the egg mixture into a large baking dish or cake pan.
Add as many slices of bread as you can fit into the pan. Using a fork, gently press the bread down into the egg mixture and allow it to sit for 3-5 minutes.
12 slices brioche bread
Flip the bread over and gently press the other side of the bread down into the egg mixture. Allow it to sit for 2-3 minutes.
While the bread is soaking, preheat a heavy skillet over medium-low heat.
Add half of the butter to the skillet and allow it to melt.
5 tbsp butter, divided
Place 1-2 slices of bread into the skillet and cook until one side is golden brown. Flip, and cook until the other side is golden brown.
Repeat with the rest of the bread, melting the rest of the butter in the pan as needed.

Notes

Measure the bananas, rather than simply using 4 bananas and assuming it’s the right amount. Mash the bananas, then measure; you can freeze any extra for smoothies. If you use too much, it will throw off the proportions of the custard.
If the bread soaks longer than the time recommended, be careful when transferring bread from the pan to the skillet. It can become very soft and hard to move.
Nutrition values are an estimate only.

Nutrition