Ingredients
- 4 large eggs
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 8 slices brioche bread about 1-inch thick
- 1/3 cup unsalted butter plus more for greasing skillet
- 1/3 cup light brown sugar
- 3 ripe bananas sliced
- 1/4 cup dark rum optional
- Whipped cream for garnish optional
Instructions
- In a shallow dish, whisk together the eggs, half-and-half, vanilla extract, and cinnamon.
- Dip each slice of brioche bread into the egg mixture, allowing each side to soak for about 30 seconds.
- Over medium heat, melt enough butter to coat a large skillet. Cook the soaked bread slices until golden brown on each side, about 2-4 minutes per side. Transfer to a warm plate.
- In the same skillet, melt 1/3 cup butter. Add the brown sugar and stir until the sugar dissolves and the mixture is bubbling.
- Add the sliced bananas to the skillet and cook until they are caramelized, about 2-3 minutes.
- Carefully add rum to the skillet (optional). If using, ignite the rum with a long match or lighter to flambé. Cook until the flames subside.
- Serve the French toast topped with bananas, sauce, and whipped cream if desired.
