Best 7 Banana Bourbon French Toast Recipes

BANANA FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
• In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
• Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
• Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
• Serve with powdered sugar on top.
• Enjoy!

BANANA FRENCH TOAST

Steps:

• Place all ingredients except bread in a blender and mix well.
• Pour batter into a shallow dish.
• Dip each bread slice into batter for several seconds, coating both sides.
• Place bread in a buttered non stick skillet and cook over medium heat until golden on both sides.

BOURBON BALL FRENCH TOAST

Steps:

• For the batter: Beat all batter ingredients together in a medium-sized bowl. Set aside.
• For the French Toast: Slice the baguette into 18 thick slices. Soak the slices in the batter for about 3 minutes, turning to coat evenly on each side. Heat oil in a large saute pan over medium-high heat. Lift the bread from the batter and place it in the hot pan. Add only enough slices to fit easily in the pan. Saute on both sides until golden brown. Keep warm until all slices have been cooked.
• Place 3 slices on each plate. Drizzle with warm Bourbon Vanilla Custard. Garnish with chocolate syrup and Kentucky Bourbon Whipped Cream. Top with sliced strawberries and toasted pecan halves. Serve immediately.
• Heat half-and-half and whipping cream in a small saucepan over low heat, until the mixture begins to simmer. Remove from heat and set aside.
• Whisk egg yolks, sugar and cornstarch in a stainless steel bowl for about 2 minutes or until the mixture thickens and lightens in color. Slowly pour the hot cream into the egg mixture, whisking constantly. Return the custard to the saucepan and place over low heat. Stir constantly until the mixture reaches 170 degrees F. Remove from heat and stir in the vanilla and bourbon. Serve immediately or hold over a hot water bath.
• Whip cream in well-chilled mixing bowl just until soft peaks form. Add powdered sugar and bourbon and whip just long enough to incorporate. Taste and adjust flavors. Chill until ready for use.

BANANAS FOSTER FRENCH TOAST WITH WHIPPED CREAM CHEESE

Steps:

• For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.
• For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
• Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
• Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
• Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.
• For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
• Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.
• Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.

CARAMELIZED BANANA AND WALNUT-TOPPED BOURBON FRENCH TOAST RECIPE

Steps:

• Heat the butter in a medium nonstick pan over medium heat. Add 2 tablespoons of the bourbon and all of the brown sugar and stir to dissolve. Cook for 1 to 2 minutes until bubbly. Add walnuts and cook for an additional 2 minutes; add the bananas and heat through. Stir in 1⁄4 cup milk and keep warm. Whisk together the remaining 3⁄4 cup milk, eggs, cinnamon, vanilla, and the remaining 2 tablespoons bourbon. Heat a large cast-iron skillet over medium heat. When the skillet is warm, spray with a light coating of nonstick cooking spray. Working 2 pieces at a time, dip the bread into the bourbon-egg mixture. Let soak for 30 seconds. Flip each piece over and soak the other side for 30 seconds. Add the bread to the hot skillet. Cook until golden brown on the bottom, about 3 minutes. Flip and cook for an additional 2 to 3 minutes, until both sides are golden brown and slightly crispy. Serve with the warm banana topping.

EASY BAKED BANANA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 9x13-inch baking dish.
• Whisk eggs, milk, brown sugar, butter, vanilla extract, ground cinnamon, and ground nutmeg together in a bowl. Stir bread cubes and bananas into egg mixture until coated; pour into prepared baking dish.
• Bake in preheated oven until a knife inserted in center comes out clean, 35 to 40 minutes.

BANANA FRENCH TOAST

Steps:

• In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
• Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
• Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. Serve.