words and images: James Stefiuk
—¼ teaspoon ground cinnamon
—½ cup milk
—6 Tablespoons firmly-packed dark brown sugar, divided
—Kosher salt, to taste
—4 slices of brioche or other egg bread, roughly 1-inch thick
—6 Tablespoons unsalted butter, divided
—4 bananas, cut in half length-wise
—¼ cup dark rum
—½ teaspoon vanilla extract
—3 Tablespoons water
—Whipped cream (optional)
Preheat an oven to 200° F.
In a bowl, whisk together the eggs, cinnamon, milk, 1 Tablespoon of the brown sugar and a pinch of salt until well combined. Pour half of the egg mixture into a dish big enough to hold two slices of the bread. Soak two slices, turning once, for 1 to 2 minutes. Transfer to a plate. Repeat with the remaining bread and egg mixture. Gently pour any remaining egg mixture over the bread until absorbed.
In a skillet over medium heat, melt 1 ½ Tablespoons of butter. Add two bread slices and cook, turning once, until golden, 2 to 3 minutes per side. Transfer to a wire cooling rack set over a baking sheet and keep warm in the oven. Repeat with 1 ½ Tablespoons of the butter and the remaining bread.
In another skillet over medium-high heat, melt the remaining 3 Tablespoons of butter. Add the bananas and cook, flip occasionally, until lightly browned, 2 to 3 minutes. Carefully pour in the rum, then add the remaining 5 Tablespoons of brown sugar, the vanilla extract, water, and a pinch of salt. Stir to coat the bananas evenly. Simmer until the bananas are soft and the sauce is thickened, 2 to 3 minutes.
Plate French toast and top with a generous helping of bananas foster, top with whipped cream and drizzle with syrup if desired.