Directions 18 steps | 40 Minutes
Make the French toast. Slice the loaf of bread into four 2-inch slices. In a baking dish that is 4-inches deep, place the sliced bread in a single layer. (See notes.)
In a bowl of a stand mixer or a large bowl with a handheld electric beater, add the eggs and blend well until light foam forms on top of the eggs. (See notes.)
On medium speed, add the heavy cream, brown sugar, vanilla and powdered malt, if using. Mix until combined.
Once everything is blended, add the cinnamon. Mix until well combined.
Slowly pour the custard over the sliced bread ensuring everything is at least moistened. Do not worry about completely submerging the bread. Move the bread from front to back and flip over to soak well, about 5-10 minutes. (See notes.)
In a large hot pan, melt two tablespoons of butter.
Once the butter is melted, add the four pieces of soaked bread into the pan (or two at a time, if the pan is not large enough) and cook until the bottoms are golden brown. Keep the heat down to the point it is still going to cook and give you nice color, but not too high or the French toast will be dark and uncooked in the middle. Ideally, you will flip it only once and finish it on the other side.
Use a fish spatula to flip the French toast. Once the bottom of the Fench toast becomes golden, lower the heat and cook slowly.
Make the bananas foster sauce. In a 4-7 inch pan over low to medium-low heat, melt two tablespoons of butter.
Once the butter is melted, add the brown sugar and stir. Continue to keep the heat on low to medium-low. The sauce may look lumpy at this point, do not worry.
Continue to cook until the sugar is completely absorbed and blended well into the butter. Raise the heat slightly until the mixture starts to bubble.
Stir in the vanilla and nutmeg.
Flambé the rum. Measure the rum from the bottle into a measuring cup. (See notes.)
On an electric stove, you will need a long reach lighter or long match to ignite the rum. On a gas stove, the flame from the stove will often ignite the rum once you pour it into the sauce. The safest way to light the rum is to pull the pan from the stove and add the rum. Ignite the rum using a lighter stick (if needed). The alcohol should burn quickly.
After flambéing, if the sauce seems too thick or if the sauce is breaking apart you either added too much sugar (thick) or too much butter (broken sauce). This can be amended by running your hand under the faucet and sprinkling some water in the sauce. Reheat the sauce and it should have the texture and consistency of maple syrup.
Add the banana slices into the sauce and keep on very low heat.
Assemble the bananas foster French toast. By the time the sauce is made, the French toast should be ready. Remove two slices from the pan and cut from corner to corner so you have four triangular half slices. Place the toast in an overlapping line.
Use a large spoon to place some of the soaked banana slices onto the French toast and then spoon the sauce over top. Use homemade whipped cream and a sprinkle of powdered sugar with fresh mint as a garnish. Serve and enjoy!
- French bread works in this recipe, but baguette does not.
- I don’t leave the bread out overnight since I like fresh bread which absorbs the custard better as well as gives the finished product a perfectly crispy outer texture and a soft middle.
- The trick is blending the eggs so well, that the custard is completely absorbed by the bread.
- What you are looking for is to get the custard completely soaked into the middle of the bread. The bread you choose should have the density to hold the custard and not turn into mushy bread.
- When adding rum, you need to burn off the alcohol or the flavor will be too strong.
- Never pour rum from the bottle into the sauce.
- Pour the rum from a measuring cup into the sauce while the sauce is on low heat.