Caramelized Banana Brioche French Toast with Pecans

Why You’ll Love This Recipe

• Custard-soaked brioche cooks up plush inside with a crisp, golden crust.
• Buttery caramelized bananas add glossy, candy-like sweetness in minutes.
• Toasted pecans bring warm, nutty crunch that balances the soft toast.
• Simple pantry ingredients; impressive brunch results.

Grocery List

• Produce: Bananas (3 medium)
• Dairy: Eggs (4), whole milk, heavy cream, unsalted butter
• Pantry: Brioche loaf, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, fine salt, pecans, neutral oil, maple syrup, powdered sugar (optional)

Full Ingredients

French Toast

• 8 slices brioche, 1-inch thick (about 1 lb / 450 g)
• 4 large eggs
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 tbsp (25 g) granulated sugar
• 2 tsp (10 ml) vanilla extract
• 1 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg (optional but lovely)
• 1/4 tsp fine salt
• 2 tbsp (28 g) unsalted butter, for griddle, divided
• 1 tbsp neutral oil (such as canola), for griddle

Caramelized Bananas

• 3 medium bananas, ripe but firm, sliced into 1/2-inch rounds
• 3 tbsp (42 g) unsalted butter
• 1/4 cup (50 g) packed light brown sugar
• Pinch of fine salt
• Optional: 1 tbsp dark rum or 1 tbsp water, for thinning the caramel

To Finish

• 3/4 cup (75 g) pecan halves, roughly chopped and toasted
• 1/2 cup (120 ml) warm pure maple syrup
• Powdered sugar, for dusting (optional)

Step-by-Step Instructions

Step 1: Heat the oven and toast the pecans

Set a rack in the center of the oven and heat to 200°F. Spread the chopped pecans on a baking sheet and toast for 7–8 minutes until fragrant. Transfer to a bowl and keep the oven on to hold the cooked French toast later. Place a wire rack over the same baking sheet for holding the finished toast.

Step 2: Make the vanilla–cinnamon custard

In a large bowl, whisk the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined. Pour the custard into a 9×13-inch (or similarly wide) shallow dish so the bread can lie flat. Tip: whisk just until homogenous; over-whisking can create too many bubbles.

Step 3: Soak the thick-cut brioche just right

Preheat an electric griddle to 350°F (or heat a large nonstick or well-seasoned cast-iron skillet over medium heat). Working in batches, lay 1–2 brioche slices in the custard and soak 20–30 seconds per side for fresh bread or 45–60 seconds per side for day-old slices. Lift each slice and let excess drip off; set briefly on a rack to prevent sogginess.

Step 4: Griddle to a deep golden crust

Add about 1 tbsp butter and 1 tsp oil to the hot griddle. Cook soaked slices for 2–3 minutes per side, until the surfaces are deeply golden with lightly crisp edges and the centers feel set but springy. Transfer cooked slices to the rack-lined sheet and keep warm in the 200°F oven. Repeat with remaining butter, oil, and slices.

Step 5: Caramelize the bananas

In a wide skillet over medium heat, melt 3 tbsp butter. Stir in the brown sugar and a pinch of salt; let bubble for 45–60 seconds until glossy and syrupy. Add banana slices in a single layer and cook 1–2 minutes per side until lightly caramelized and coated. If the caramel thickens too much, stir in 1 tbsp dark rum or water off the heat to loosen to a spoonable consistency.

Step 6: Finish and serve beautifully

Stack two slices of French toast per plate. Spoon the warm caramelized bananas over the top, letting the sauce cascade down the sides. Scatter with toasted pecans. Drizzle with warm maple syrup and dust with powdered sugar if desired. Serve immediately while the edges are crisp and the centers are custardy.

Pro Tips

• For the best texture, use day-old brioche so it soaks up custard without falling apart.
• Combine butter with a little neutral oil on the griddle to prevent scorching and promote even browning.
• Do not oversoak: aim for custard absorption but keep the slice structurally sound.
• Keep finished slices on a rack in a low oven so the bottoms do not steam and get soggy.
• Slice bananas just before cooking to avoid browning; use firm-ripe fruit so the rounds hold their shape.

Variations

• Bananas Foster Style: Add 1–2 tbsp dark rum to the caramel; carefully flame off alcohol if you’re comfortable, then spoon over toast.
• Berry Twist: Swap bananas for 2 cups mixed berries; cook with 2 tbsp butter and 3 tbsp sugar until saucy, then finish with lemon zest.
• Dairy-Light: Use 1.5 cups whole milk (skip cream) and cook with just oil on the griddle; still lush, a bit lighter.

Storage & Make-Ahead

French toast is best fresh, but you can make parts ahead. Toast pecans up to 1 week in advance; store airtight at room temperature. Whisk custard up to 24 hours ahead; refrigerate and whisk again before using. Cooked French toast can be cooled, then refrigerated up to 3 days or frozen up to 2 months (separate slices with parchment). Reheat on a rack set over a sheet pan at 350°F for 8–12 minutes (12–15 minutes from frozen), flipping once. Caramelized bananas are best made and served right away; if needed, gently rewarm with a splash of water to loosen.

Nutrition (per serving)

Approximate: 900–980 calories; 45–52 g fat; 105–115 g carbohydrates; 14–18 g protein; 6–8 g fiber; 450–550 mg sodium; 45–55 g sugars. Actual values will vary with bread brand and maple syrup used.