Banana Rum French Toast

Time to Cook: 
20 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
4
Learn More About This Recipe +

French toast is a wonderful way to use up leftover bits of stale bread that may be sitting around, and this recipe also uses some of those bananas that you could have hanging out in the freezer. Frozen bananas work best in this recipe because they tend to mash up into a smoother consistency that blends well into the milk mixture to dip your bread into. You can omit the rum extract if you wish, it's equally tasty just plain. Make sure that you are using good quality, stale bread. I leave my bread out on the counter on a wire rack overnight, and it sufficiently dries out. This is to keep the bread from becoming so wet with the custard that the middle is soggy. Instead the dry bread soaks up enough to keep it moist, but not so much it's at that soggy point.
 
It’s also important to use a non stick pan and butter so that the banana in the mixture doesn’t stick to the pan. Don’t turn the heat up too high or the butter will burn, so keep the pan at medium low heat while you cook them. Also, don't skip putting the finished French toast into the warm oven for a few minutes. Straight out of the pan, the French toast tends to be a bit soft but once they have a turn in the oven, they crisp up a little and lose that slight sogginess altogether.

Bananas and rum add a tropical twist to French toast.

Ingredients

4 eggs

1 cup milk

1 tsp cinnamon

1 tsp rum extract (optional)

pinch salt

2  frozen bananas, thawed and well mashed

8-10 pieces of stale thick white bread or baguette

butter

icing sugar, maple syrup, slices of fresh banana


Directions

1. Pre-heat the oven to 375 F. Inside, set a cookie sheet with a metal cooling rack on it.
 
2. Whisk together the eggs, cinnamon, salt, rum extract and milk in a pie plate. Mash the banana really well and stir into the milk mixture.
 
3. Heat up your non stick pan over medium heat with some butter in it until the butter has melted and is bubbling. Dip a slice of bread into the milk mixture and let it sit for about 2 minutes per side so that it soaks up the liquid.
 
4. Fry up the slices in the melted butter over medium-medium low heat, being careful not to let the pan get too hot and burn the butter. Cook each side until golden, then remove from the pan and set on the rack in the oven. Let the French toast pieces cook in the oven for about 3-5 minutes each.
 
5. Serve dusted with icing sugar and slices of banana, or drizzled with maple syrup.

Adapted from Whining and Dining