Bananas Foster French Toast

Also known as Banana Caramel Baked French Toast

Bananas Foster French Toast - Inn at Riverbend, Pearisburg, VA


This is a marvelous recipe that you can prepare the night before and then pop in the oven about an hour before serving time. Jeanne sprinkles coconut and almonds over the top before baking. YUM!


  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup packed dark brown sugar
  • 2 tablespoons dark rum, optional
  • 2 medium ripe bananas, sliced
  • 1 loaf challah or white bread (about 20 oz.) cut or torn into ½-inch pieces
  • 8 large eggs
  • 1 ½ cups half and half
  • ½ cup milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • coconut & slivered almonds if desired


  • Melt butter in a large skillet over medium-low heat. Add brown sugar and rum, if desired; stir until smooth. Remove from heat and stir in bananas.
  • Scatter half of bread in a 9-by-13 inch baking dish. Spoon caramel-banana mixture evenly over bread. Top with remaining bread. In a large bowl, whisk eggs until blended. Whisk in half and half, milk, vanilla, and salt. Pour over bread mixture, pressing down on bread to make sure it’s all coated. Cover with foil and refrigerate at least 4 hours overnight.
  • Preheat oven to 350°F. Let baking dish stand at room temperature while the oven preheats.
  • Remove foil and sprinkle coconut & slivered almonds over the top before baking. Bake until puffed and golden and a thin knife inserted in center comes out clean, about 40 minutes. Let cool for 5 minutes before serving.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134


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