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Two slices of French toast topped with caramelized bananas and maple syrup on a plate.

Easy French Toast with Caramelized Bananas

This easy French toast recipe uses thick slices of bread soaked in a rich vanilla custard made with heavy cream and honey, pan-fried in butter until golden brown and topped with buttery caramelized bananas.
5 from 4 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

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, cut into 1/4-inch-thick rounds
  • 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 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.

Notes

  • Bread: You can use whatever bread you have in your pantry, but French bread, brioche and sourdough are my favorites. Thick, slightly stale bread works best so if your loaf is fresh, slice it thickly and lightly toast the slices in a 300°F oven for 10 to 15 minutes before dipping.
  • Honey: I love the subtle floral sweetness honey adds, plus it helps the bread caramelize more evenly in the pan. Feel free to swap in maple syrup or white sugar if that's what you have on hand.
  • Make-ahead: The custard can be whisked together and stored covered in the fridge for up to 24 hours. Give it a quick whisk before using.
  • Keep warm: Transfer cooked slices in a single layer to a wire rack on a baking sheet in a 200°F oven while you finish the remaining batches.
  • Caramelized bananas: Use firm, ripe bananas. Overripe bananas will turn mushy when cooked. Make them fresh for best results, but leftovers can be reheated gently in a small saucepan with a splash of orange juice to loosen the sauce.
  • Freezing: Let the cooked French toast cool completely, then layer between sheets of parchment paper and freeze in a zip-top bag for up to 2 months. Reheat in the toaster for crispy results or in a 350°F oven for 6 to 8 minutes.
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