3large bananas, peeled and sliced into ½-inch thick slices
Chopped walnuts or pecans for topping
Instructions
Heat griddle or skillet to medium heat.
In a large bowl, whisk together eggs, egg yolk and flour. Then add the milk, sugar, cinnamon, nutmeg, vanilla and salt. Whisk vigorously until combined.
Dip bread slices in mixture coating well, about 5 seconds per side (don’t soak).
Grease hot griddle with butter and place bread slices on the griddle. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes. Repeat with remaining bread slices greasing the griddle with butter between batches.
Transfer French toast to a wire rack on a baking sheet and keep warm in the oven.
In a skillet over medium heat, add butter, brown sugar, rum and cinnamon. Cook, stirring occasionally, until butter is melted and brown sugar is dissolved, about 3 minutes.
Add banana slices to the skillet and cook for 3 minutes or until golden brown on the bottom. Flip and cook until soft, about 2 more minutes.
Spoon bananas with some sauce over French toast. Sprinkle chopped nuts on top and serve.
Notes
Bread: Use a thick-cut bread, such as brioche, challah, French bread or Texas toast. It's best if it's a day old or slightly stale.Bananas: Ripe yellow bananas with little to no brown spots are best. If they are too ripe, they will lose their shape and become mushy.Rum: For a nonalcoholic option, omit the rum and add 2 teaspoons vanilla extract instead. Apple cider or other fruit juices are also good substitutions.Make ahead the custard batter and store covered in the refrigerator for up to 48 hours.Store French toast and bananas foster topping in separate airtight containers in the refrigerator for up to 48 hours. Both are best when eaten the day they are made.