Banana Split French Toast Recipe by Christy Landry
PHOTO: Christy Landry
WITH CARAMEL SaUCE ON TOP
RECIPE AND PHOTOS BY 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.
- 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
- First, wash and dry your berries, get your toppings ready and make your whipped cream.
- 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.
- Wipe cast iron skillet with a paper towel.
- In a large shallow dish, whisk together eggs, cream, vanilla, salt, dash of maple syrup, Frangelico, and nutmeg.
- In same skillet, melt a big pat of butter over medium heat.
- Working with two pieces of bread at a time, dredge the bread in the batter and heavily coat both sides evenly.
- Immediately place pieces of coated bread into hot skillet and cook until desired level of brownness is reached.
- Repeat with remaining slices of bread keeping finished toast warm while working on remainder.
- To assemble, using two slices of toast per serving, coat one side of each slice with a heavy smear of mascarpone.
- Place one clean side down on a plate and top with half a banana and some berries.
- Place the second slice on top of that and repeat.
- Do the same for each of the other 3 servings.
- 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.