Banana French Toast with Banana Compote and Maple Butter

Total Time:
1 hr
30 min
30 min


  • 1 loaf brioche
  • 2 large bananas
  • Make hole in center of brioche with a long, narrow object, and stuff with banana.
  • For the batter:
  • 6 whole eggs
  • 2 cups heavy cream
  • 3 bananas
  • 2 tablespoons cinnamon
  • 1 tablespoon nutmeg
  • 1/2 cup sugar
  • 1 vanilla bean
  • For the banana compote:
  • 4 large bananas, chopped
  • 1 cup apple cider
  • 1/2 cup orange juice
  • 1/3 cup sugar
  • 2 tablespoons currants
  • 1 orange zested
  • 1/4 teaspoon grated nutmeg
  • Salt to taste
  • 1 tablespoon of cornstarch
  • For the maple butter:
  • 8 ounces soft butter
  • 5 ounces maple syrup
For the batter:
  • Combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche.

For the banana compote:
  • Add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm.

For the maple butter:
  • Combine together in a food processor until smooth.

  • To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter.

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