Spiced Gold Rum Banana Foster French Toast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden French toast soaked in a rich custard, topped with caramelized bananas flambéed in spiced gold rum for a decadent brunch treat. This Caribbean-inspired recipe, ready in about 30 minutes, combines thick sliced brioche bread, 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 420 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.

Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until smooth.
  2. Step 2: Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Dip each of the 6 thick sliced brioche bread pieces into the egg mixture, soaking both sides, then cook in the skillet for 2-3 minutes per side until golden and slightly crisp. Transfer cooked toast to a warm plate.
  3. Step 3: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1/3 cup brown sugar and stir until it dissolves and begins to bubble.
  4. Step 4: Add 3 sliced ripe bananas and cook for 2 minutes until they soften and start to caramelize.
  5. Step 5: Carefully pour in 1/4 cup spiced gold rum and ignite with a long lighter to flambé. Let the flames subside and cook the sauce for another minute until thickened.
  6. Step 6: Spoon the banana rum sauce over the French toast and drizzle with 1/4 cup maple syrup before serving warm.

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