Sweet on sweet. That’s the way I like my French toast.
Layers of brown sugar-sweetened bananas in a nutty brulee top slices of light and buttery challah bread in one of my favorite brunch meals.
This recipe comes together quickly for a crowd, and is always a pleaser.
If you have a hard time finding challah bread, try a brioche or a tender crumbed white bread instead. The bananas and brulee will happily play well with those alternatives.
Crème Brulee French Toast
3/4 cup (1 1/2 sticks) butter
1 1/2 cup light brown sugar
2 bananas, sliced
1/2 cup chopped pecans
4 eggs, whisked
1/4 cup milk
1 teaspoon pure vanilla extract
1 teaspoon nutmeg
1 1/2 tablespoons canola or vegetable oil, divided to cook in batches
12 pieces challah bread, 1-inch slices
In a small saucepan over medium heat, melt butter with brown sugar. Stir to combine until sugar dissolves, about 2 minutes. Add banana slices and pecans, coating well. Turn heat to low to keep warm. If sugar mixture separates, raise heat and stir to combine.
In a flat bottom bowl, whisk egg, milk, vanilla and nutmeg together.
Heat 1/2 tablespoon oil in a large non-stick skillet over medium heat. Dip bread slices in egg mixture, coating well on each side. Cook in batches, flipping once until each side is lightly browned.
Top with sugar banana mixture and serve.
banana, breakfast, brunch, creme brulee, french toast
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