Easy enough for a midweek surprise yet decadent enough to impress at a weekend brunch, this caramel banana baked French toast has that something special for any occasion.
Caramel Banana Baked French Toast
Makes 6 to 8 servings
Ingredients
- 1 (12-ounce) jar caramel topping, divided
- 1 (16-ounce) loaf French bread, cut into 1-inch-thick slices
- ½ cup chopped pecans
- 3 large eggs
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter, cubed
- Sliced bananas, to serve
- Garnish: chopped pecans
Instructions
- Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
- Spread ½ cup caramel over one side of each bread slice. Arrange slices, caramel side up, in even layers in prepared skillet. Sprinkle with pecans.
- In a large bowl, whisk together eggs, milk, cinnamon, vanilla, salt, and nutmeg. Pour mixture all over bread. Dot with butter.
- Cover loosely with foil and bake for 30 minutes. Uncover and bake until lightly browned and an instant-read thermometer inserted in center registers at least 165°, 15 to 20 minutes more.
- Serve with bananas and remaining caramel. Garnish with pecans, if desired.
Good recipe in theory – the caramel did give the French toast a nice flavor on the top layer. However, the bottom layer was super mushy. That’s not how I like my French toast.