Banana Split French Toast Recipe by Christy Landry

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PHOTO: Christy Landry



The secret to French toast is this: if you’ve got a really good bread, you’re halfway there. (Confession: after making this French toast, I ate the entire loaf of remaining brioche.)
The next most important thing is the thickness of the bread. Look for an unsliced loaf so that you can control the thickness.  I sliced my loaf about twice the size of thick sandwich bread — or even a little more — think Texas toast. It also helps if the bread is day old, but if not, don’t sweat it.
You’re going to add caramelized bananas. And caramel sauce. And a smear of mascarpone cheese. And at that point, little else matters.

Banana Split French Toast
  • 1 loaf French Brioche sliced thick
  • 6 eggs
  • 1½ cups heavy cream
  • 1 tsp vanilla extract
  • pinch of salt
  • dash of maple syrup
  • ⅛ cup Frangelico Hazelnut Liqueur
  • 2 scrapes with a microplane of fresh nutmeg
  • 4 bananas, peeled, cut in half and sliced lengthwise
  • 1½ cups mixed berries of your choice, washed and dried
  • butter for skillet, softened (I used a little more than half a stick)
  • 8 oz mascarpone cheese
  • Toppings: salted caramel sauce, chocolate sauce, whipped cream, nuts, maple syrup
  1. First, wash and dry your berries, get your toppings ready and make your whipped cream.
  2. In a heavy cast iron skillet, add a pat of butter and banana and cook until just beginning to brown on each side. Set aside with other assembly ingredients.
  3. Wipe cast iron skillet with a paper towel.
  4. In a large shallow dish, whisk together eggs, cream, vanilla, salt, dash of maple syrup, Frangelico, and nutmeg.
  5. In same skillet, melt a big pat of butter over medium heat.
  6. Working with two pieces of bread at a time, dredge the bread in the batter and heavily coat both sides evenly.
  7. Immediately place pieces of coated bread into hot skillet and cook until desired level of brownness is reached.
  8. Repeat with remaining slices of bread keeping finished toast warm while working on remainder.
  9. To assemble, using two slices of toast per serving, coat one side of each slice with a heavy smear of mascarpone.
  10. Place one clean side down on a plate and top with half a banana and some berries.
  11. Place the second slice on top of that and repeat.
  12. Do the same for each of the other 3 servings.
  13. Serve with syrup and garnishes.

PHOTO: Christy Landry



I always use a heavy cast iron skillet to make French toast. It doesn’t allow hot spots and conducts the heat so well. It also gives the prettiest color to anything you cook. Bonus: the pans are inexpensive and will last a lifetime. Buy a few. Also, if you’re looking for salted caramel sauce, Trader Joe’s makes a glorious version.

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