busyfood.net – Incredible Banana Bread French Toast
Hi Bold Bakers!
Sometimes baking involves some math, but this one’s easy. Banana bread plus French toast equals what? A delicious, indulgent breakfast, of course! (We didn’t even have to count on our fingers and toes to get that solution.)
I love using up super ripe bananas by making a warm loaf of banana bread, but then sometimes, you just can’t use up all the banana bread either! That’s why this recipe is perfect because it’s best if you use banana bread that’s a few days old to make this French toast. When it is a little harder, the texture of the bread stands up to the amazing custard we let it soak in, and the results are amazing.
The bread toasts so wonderfully on the outside, but the middle is so soft it melts in your mouth! Warm, toasty, and custardy banana bread french toast. I can’t picture a better weekend breakfast — but try these, too!
What Is Banana Bread French Toast?
I love banana bread, and when it’s fresh, there’s nothing better than a large slice with melted butter on top. But a few days after it’s been baked, it isn’t quite the same. Maybe it’s lost a little of its moistness, or maybe you’re just bored of having a slice a couple of days in a row!
This French toast is a perfect way to use up that leftover banana bread: two classics, all on one plate.
What You Need To Make Banana Bread French Toast
How To Make Banana Bread French Toast
All you need is some leftover banana bread, a skillet, and an appetite! Here’s how you make French toast with banana bread (and don’t forget to get the full recipe with measurements, on the page down below):
- Lay 8 slices of banana bread on a rimmed baking sheet.
- In a bowl, whisk the milk, egg yolks, vanilla, cinnamon, and salt. Pour the mixture evenly over the bread.
- Let the bread soak in the custard mixture for 15 minutes, and then flip the slices over to let the other side soak for another 15.
- Heat a large skillet over medium-low heat. Once hot, add a little butter to the skillet and cook 2 or 3 slices at a time for around 5 minutes on each side until they are golden brown, firm, and cooked through.
Gemma’s Pro Chef Tips For Making French Toast
- For the bests texture, you want to let the banana bread soak until all or most of the custard is absorbed. This takes around 10-15 minutes per side.
- If your banana bread is a little dry, it will soak up the liquid more easily. Use banana bread that is a couple of days old or, the day before making the French toast, slice it and leave it uncovered on a baking sheet overnight.
- While cooking the French toast, keep the temperature on medium-low. Otherwise, the outside of the bread may brown too quickly before the custard inside is cooked.
- For an extra special treat, serve this with whipped cream and a drizzle of ganache! Or, turn this into banana bread sundaes by serving warm slices topped with vanilla ice cream and salted caramel sauce.
- Use any of my banana bread recipes!
How To Store French Toast
You can store any leftovers in the refrigerator for up to 2 days. Rewarm the toast on a buttered skillet or microwave it for a minute!
Make More French Toast!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Imagine if you could combine banana bread with French toast! With my Banana Bready French Toast recipe, you no longer have to imagine such a perfect breakfast.
Servings: 4 servings
- 8 slices (about 3/4 inch/2cm) of leftover banana bread
- 1 cup (8floz/225ml) whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Butter for cooking
Lay 8 slices of banana bread on a rimmed baking sheet.
In a mixing bowl, whisk together the milk, egg yolks, vanilla, cinnamon, and salt, and pour the mixture evenly over the banana bread.
Let soak for 15 minutes and then flip the slices over and let the other side soak for 15 more minutes.
Heat a large skillet over medium-low heat.
Once hot, add a bit of butter to the skillet and cook 2 or 3 slices of banana bread at a time for about 5 minutes per side, until golden brown, firm, and cooked through.
Serve warm, with maple syrup and fresh berries or sliced bananas.