A simple search for “French toast” around these parts may give some indication as to my obsession with this beloved breakfast classic. There are the creatively shaped French toast sticks and French toast muffins. Then we’ve got the fancily filled cheesecake French toast and Nutella French toast. And last, but certainly not least, the holidays have gifted us pumpkin French toast bake and overnight eggnog French toast.
With so many iterations of this morning mainstay, I thought it was about time we take it back to the basics with a recipe for easy French toast. Just your good ol’ bread of choice soaked in a vanilla custard then pan-fried in butter until golden brown. From there, you can head straight for the maple syrup, or add just a touch of pizzazz with a quick-fix topping in the form of caramelized bananas.
Find inspiration for more ways to breeze through breakfast with recipes for Chocolate Chip Cake Mix Banana Bread, Fruit and Cream Cheese Breakfast Pastries, Raspberry Oatmeal Pancakes and more crowd-friendly favorites.
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Ingredients
For the French toast:
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon honey
- Unsalted butter, for cooking
- 8 (1-inch thick) slices French bread
- Maple syrup, for serving
For the caramelized bananas:
- 2 Tablespoons unsalted butter
- 2 bananas
- 2 Tablespoons light brown sugar
- 1/4 cup orange juice
Instructions
Make the French toast:
- In a 13x9-inch baking pan, whisk together the heavy cream, milk, eggs, vanilla extract and honey.
- Arrange the brioche bread in a single layer in the baking pan and let it sit for 2 minutes. Flip it once and let it sit an additional 1 minute. (Repeat the soaking process with all slices of bread.)
- Place a large sauté pan over medium heat and add 2 tablespoons of butter. Once the butter has melted, add several slices of the toast to the pan and cook until golden, about 2 minutes. Flip the bread once and cook it an additional 1 to 2 minutes. Repeat the cooking process, adding more butter as needed, with the remaining slices of toast. Top the French toast with caramelized bananas (recipe follows).
Make the caramelized bananas:
- Melt the butter in a saucepan set over medium-high heat. Once the butter has melted, add the sliced bananas and cook them, turning occasionally, until they are lightly browned, 2 to 3 minutes. Add the brown sugar and cook, stirring, until the sugar has dissolved then add the orange juice and continue cooking until a majority of the orange juice has reduced and the liquid is the consistency of syrup.
- Spoon the caramelized bananas atop the french toast and serve immediately with maple syrup.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Very easy to do, and the caramelized bananas were amazing.
I’m so thrilled you enjoyed the recipe, Marie!
Made these today and they tasted amazing!
I’m so thrilled you enjoyed the recipe!
Sounds amazing, can’t wait to try. Please subscribe me. I love to try new recipes. Do you have any for the Instant Pot, or any freezer meals? (We are having baby #2 in April and I want to be prepared!)
Adding you now, Katie! And here are a couple of links to my favorite freezer-friendly meals: Baked Oatmeal Cups https://www.justataste.com/baked-oatmeal-cups-recipe/ Baked French Toast Sticks https://www.justataste.com/baked-french-toast-sticks-recipe/ Congrats on baby #2!
Caramelized bananas are life. Thanks for this delish recipe, Kelly!
So glad you enjoyed the recipe, Jacki!
Very nice recipes.
Thanks so much, Diya!
Add me please
Adding you now!
Love the recipes. Can’t wait to try more!
Thanks so much, Irene! Glad you’re enjoying the recipes :)
Please add me to your subscription list to get new recipes through Facebook.
Just added you to our subscription list. Thanks for your readership, Israt!
hi just seen your recipes on facebook and would love to receive more thank you
Hi Isabella! I’ll add you to our subscription list to receive new recipes. Thanks for your readership :)