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French Toast with Rum Bananas Recipe

French Toast with Rum Bananas

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Average Rating:

Total Reviews: 44

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  • on February 25, 2007

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    I served this one for breakfast this morning. I followed the recipe exactly (couldn't find any of the fancier breads, so I used Sara Lee's Cinnamon and Raisin bread and it turned out beautifully. It's not terribly sweet (nothing like syrup, so I may add a little more sugar next time, or maybe even some powdered sugar on top. I also wished the banana topping had had a bit more of a syrup consistancy...it was really thick. It got rave reviews, though, and I will certainly do this one again. VERY tastey.

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  • on January 25, 2007

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    Oh man, was this so goooood! Even without the rum. We had run out of rum so I used brandy instead and it was a little strong but that's our fault. I kind of liked it tasting strong anyway. The bread I used soaked up the milk and eggs so I will double that next time. It was the tastiest french toast I've ever made. He's right, the key is very slow heat.

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  • on January 19, 2007

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    This was so delicious! I had two pans going so I made 8 slices at the same time. Next time I'll add more rum and sugar to the bananas. The presentation and taste were fabulous.

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  • on December 29, 2006

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    The banana topping is so yummy. I use it on all kinds of things.

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  • on December 03, 2006

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    This is my favorite weekend breakfast weekness.

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  • on November 30, 2006

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    So easy and quick I had time to make it right before an exam I was studying for. The sauce is what makes it.

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  • on August 29, 2006

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    I made this today for a brunch. It was fabulous. I used Challah bread and followed the directions to cook "long and low" - low heat for about 6 min on each side. The bread was fluffy and golden and the rum bananas were out of this world! My office thought they were at a gourmet function. I can't wait for Christmas morning to make it for the whole fmaily - but you can believe I'll be making it again before then! I love all kinds of breakfast dishes, and this is definitely my new favorite. Thank you!

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  • on August 14, 2006

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    I have made this numerous times...from just the family to a brunch for 18 people. Everyone just loves it!

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  • on August 09, 2006

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    My first real cooking attempt ever! I liked it. I couldn't find brioche, but I used a cinnamon-raisin bread (which was good, and just for fun, italian bread (which was really good. I didn't mind the bananas, but I think the sauce leaves room for experimentation. I'd try a flavored rum (coconut or even rasperry, or even some other fruit juice, like strawberry or cherry. The orange-banana combo has always seemed a little tame to me.

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  • on August 06, 2006

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    This filling meal is perfect any time day or night, especially for college students on a budget. I used plain, sliced white bread and it worked fine. Just keep an eye on the toast when cooking. I also cranked up the heat to medium for the toast and found that it was finished faster and tasted just as great. Perfect for a girls night in or for a quick suprise for that special someone.

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