A classic breakfast dish featuring thick slices of bread soaked in a custard mixture and pan-fried until golden, topped with a light and fluffy banana-infused whipped cream. This comforting dish is perfect for weekend brunch or a special breakfast treat.
Fold bananas into whipped cream no more than 15 minutes before serving to maintain the best texture and appearance. For a dairy-free version, substitute milk with unsweetened almond milk and use coconut whipping cream.
For a make-ahead option, prepare the egg mixture and whip the cream up to 2 hours in advance, storing both in the refrigerator.
Ingredients
Scale
Measurement units
- 8 slices Bread (1 inch thick, such as brioche or challah)
- 3 Large eggs
- ½ cup Whole milk
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 2 tbsp Butter
- 1 cup Heavy whipping cream
- 2 Ripe bananas
- 2 tbsp Granulated sugar
- ½ tsp Vanilla extract (for whipped cream)
- Maple syrup (for serving)
- Fresh berries (for serving)
Ingredients
Scale
Measurement units
- 8 slices Bread (1 inch thick, such as brioche or challah)
- 3 Large eggs
- ½ cup Whole milk
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 2 tbsp Butter
- 1 cup Heavy whipping cream
- 2 Ripe bananas
- 2 tbsp Granulated sugar
- ½ tsp Vanilla extract (for whipped cream)
- Maple syrup (for serving)
- Fresh berries (for serving)
Instructions
Make egg mixture
In a shallow bowl, whisk together eggs, milk (½ cup), vanilla extract (1 tsp), cinnamon (½ tsp), and nutmeg (¼ tsp) until well combined.
Equipment: shallow bowl, whisk
Heat skillet
Heat a large skillet or griddle over medium heat.
Add butter (1 tbsp), allowing it to melt and coat the cooking surface evenly.
Equipment: large skillet or griddle
Dip bread
Working with one slice at a time, dip each bread (8 slices) into the egg mixture, coating both sides thoroughly but not allowing it to become soggy.
Place on the hot skillet.
Equipment: skillet
Cook French toast
Cook the French toast until golden brown and cooked through, working in batches and adding remaining butter (2 tbsp) as needed.
Equipment: skillet
Keep warm
Transfer cooked French toast to a serving plate and keep warm.
Equipment: serving plate
Prepare bananas
Peel and slice the bananas into a medium bowl.
Equipment: medium bowl
Start whipped cream
In a separate bowl, pour the heavy whipping cream (1 cup).
Add sugar (2 tbsp) and vanilla extract (½ tsp).
Equipment: bowl
Whip cream
Using an electric mixer or whisk, beat the cream mixture until stiff peaks form.
Equipment: electric mixer or whisk
Combine bananas and cream
Gently fold the sliced bananas into the whipped cream until just combined, being careful not to over-mix and bruise the fruit.
Serve
Serve the French toast warm, topped with a generous dollop of banana whipped cream.
Drizzle with maple syrup, and garnish with fresh berries if desired.
Before you cook
Cook notes
- • For a make-ahead option, prepare the egg mixture and whip the cream up to 2 hours in advance, storing both in the refrigerator.
- • Fold bananas into whipped cream no more than 15 minutes before serving to maintain the best texture and appearance.
- • For a dairy-free version, substitute milk with unsweetened almond milk and use coconut whipping cream.
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