Bananas Foster French Toast with Rum Caramel Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Thick slices of brioche French toast topped with warm bananas and a rich rum caramel sauce for a decadent breakfast treat. This American-inspired Mother’s Day recipe, ready in about 35 minutes, combines brioche bread slices, large eggs, whole milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 brioche bread slices
• 4 large eggs
• 1 1/2 cups whole milk
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter
• 3 medium bananas, sliced
• 1/2 cup dark brown sugar
• 1/4 cup dark rum
• 1 tsp pure vanilla extract
• optional, for serving maple syrup

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a shallow bowl, whisk together 4 large eggs, 1 1/2 cups whole milk, 2 tbsp granulated sugar, and 1 tsp ground cinnamon until smooth and well combined.
2. Step 2: Heat a large non-stick skillet over medium heat and melt 2 tbsp unsalted butter. Dip each of the 8 brioche bread slices into the egg mixture, soaking both sides for 10 seconds, then place in the skillet. Cook for 3-4 minutes per side until golden brown and slightly crisp. Transfer cooked French toast to a warm plate.
3. Step 3: In the same skillet, melt the remaining 2 tbsp unsalted butter over medium heat. Add 1/2 cup dark brown sugar and stir until it dissolves and starts to bubble, about 2 minutes.
4. Step 4: Add 3 sliced bananas and cook for 2-3 minutes until the bananas soften and caramelize slightly.
5. Step 5: Carefully pour in 1/4 cup dark rum and 1 tsp vanilla extract. Allow the mixture to simmer gently for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes syrupy.
6. Step 6: Spoon the warm bananas and rum caramel sauce over the French toast slices. Serve immediately, optionally drizzling with maple syrup for extra sweetness.