Simple Banana Custard French Toast Recipe
The perfect brunch recipe using overripe bananas for a simple yet dreamy French Toast.
Why you’ll love Simple Banana Custard French Toast:
- It is the perfect dish to make using leftover bananas & stale bread
- You need almost no prior cooking skills
- No special equipment is needed to make this French toast
- It is a low cost breakfast that looks and tastes very posh
- The banana custard is so easy to make and only requires a few ingredients
Ingredients:
- 2-3 overripe bananas
- whole milk
- sugar
- vanilla extract
- sea salt
- cinnamon
- nutmeg
- eggs, PLUS 2 egg yolks
- 1 loaf day old challah or brioche bread
- Butter or Cooking spray for the griddle
How to make Simple Banana Custard French Toast:
Process the bananas, milk, egg, vanilla, sea salt, cinnamon and nutmeg in a blender until smooth and frothy.
Slice the bread into 3/4″-1″ thick slices
Dip the sliced bread into the banana “custard” mixture.
Fry the bread on a hot griddle greased with butter. Keep warm in the oven while you finish all the French toast.
Serve with warm maple syrup, berries, whipped cream or your favorite toppings.
Pro-Tips:
Slice the bread and let it dry out overnight or in the oven. This keeps the French toast from getting too soggy.
Don’t skip the step of placing the French toast in the oven. Not only does it keep the dish warm, but the toast will continue to firm up and cook in the low temp oven.
Do not compress the French toast while cooking. You want the bread to stay nice and light. Try flipping it only once.
Substitutions:
What else to make with Overripe Bananas:
- Ultimate Banana Bread
- Banana, Brown Butter & Walnut Monkey Squares
- Banana Oat Bread
- Dairy Free Cacao, Coconut & Avocado Ice Cream
- Banana Pot De Créme
How to Store Leftovers:
Wrap cooled leftover French toast in a zip lock top bag and freeze. Defrost overnight in the fridge. Reheat French toast in a single layer on a baking sheet on a 35o degree oven for 5-7 minutes. leftovers
Frequently Asked Questions:
Absolutely. Be certain the bread is dried out before soaking in the custard mixture.
Simply line a greased 9 x 13 baking dish with the sliced bread, cover completely with the custard. Store overnight in the fridge and bake as you would an overnight French toast casserole. You can even embellish the dish by adding sliced bananas on the top and sprinkle with sugar before baking.
Yes, but you may want to add a bit more sugar and consider microwaving the bananas in a glass bowl, covered with plastic, for 2-3 minutes to soften and produce some banana “juices”.
Banana French Toast
Equipment
- 1 blender
Ingredients
- 2-3 large bananas very ripe
- 1 cup whole milk
- 2 TBSP sugar
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 tsp cinnamon
- ½ tsp nutmeg freshly grated
- 4 large eggs
- 2 large egg yolks
- 1 loaf challah or brioche bread sliced 3.4" thick. Make sure it is stale.
- Cooking spray or butter for the griddle
Toppings
- Warm maple syrup
- Toasted pecans chopped
- Confectioner's sugar sifted
- Sliced bananas
- Softened butter
Instructions
- In a blender combine all ingredients: Bananas through egg yolks until frothy to create a custard.
- Pour the custard in a shallow baking dish. Pre-heat oven to 250 degrees F. Set a rimmed baking sheet in the oven.
- Heat griddle to 350 degrees F OR a skillet to medium heat. Grease your griddle or pan with 1 TBSP of butter or vegetable oil.
- Using cooking tongs, dip sliced bread into custard and coat both sides. Do not soak for more than 10 seconds or bread will become too saturated with liquid. Fry the bread until golden brown and the surface is beginning to dry out. Flip and fry the other side. Place "toasted" bread on the rimmed baking sheet in the oven and cover lightly with foil. The custard will continue to set and cook through in the warm oven.
- Continue with remaining bread slices adding more butter or cooking spray to prevent sticking.
- Place French Toast on a platter and prepare toppings such as powdered sugar, chopped pecans, warm syrup, slices of bananas – whatever you prefer.
