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Banana French Toast

Coconut Rum Banana French Toast

Fallon Brooks
Coconut Rum Banana French Trench with a scoop of vanilla cookie dough on top to get the party started early. It’s like having dessert for breakfast.
4 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Brunch, Dessert
Cuisine American, Caribbean, French
Servings 4 people
Calories

Ingredients
  

  • 8 Brioche Bread Slices
  • 2 egg
  • 1 cup coconut milk
  • 1 ¼ tsp vanilla
  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • splash almond flavor
  • splash rum optional
  • pinch of salt

Caramel Banana Sauce

  • 2 whole bananas
  • 3 tbsp butter
  • ¼ cup brown sugar
  • dash of vanilla
  • 1 tbsp of milk
  • 1 oz rum Appleton Estate Rum

Garnish

  • coconut shavings
  • caramel banana sauce
  • vanilla cookie dough ice cream

Instructions
 

  • In a bowl add milk, eggs, cardamom, vanilla, nutmeg, almond flavor, cinnamon, *rum, a pinch of salt, and whisk together until everything is blended together. Set aside.
  • In the meantime, put your nonstick skillet or griddle on medium heat. Slightly grease.
  • Dip brioche bread in the mixture for 1 sec to coat evenly. (one at a time)
  • DO NOT soak the bread, brioche is soft and you do not want your bed to be too soggy.
  • Add bread to the skillet or griddle and cook each side until both sides are brown.
  • In a saucepan on medium heat, add butter, brown sugar, vanilla, milk and cook until it becomes thicken but slightly runny like syrup. Then add the rum and banana to the sauce and mix together until the bananas are soft but with a bite.
  • Garnish by pouring banana syrup on the french toast and placing bananas on top and around the plate. Sprinkle coconut flakes and add 1 scoop of vanilla cookie dough ice cream on top.
  • Enjoy!
Keyword #rumandraisin, Banana French Toast, Banana Rum Caramel Sauce, French Toast