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Bananas Foster French Toast Recipe

Bananas Foster French Toast

Recipe courtesy Paula Deen, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 41-50 of 62

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  • on May 15, 2009

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    Oh my god!!!!...this was absolutley delicious. As usual Paula, you have done it once again. I do agree, though, that a few pats of butter to the syrup mixture does cut the sweetness a bit, but for the most part, this was the best french toast I have ever had. This is definatly a keeper...Thanks Paula!!

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  • on April 15, 2009

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    so good!! i made it for a special birthday breakfast..wonderful!! served it with bacon..i forgot pecans so i used sliced almonds..perfect!! the french toast was so good alone but the banana/syrup made it over the top!! i did swirl in 2T butter into the syrup and i had to use vanilla extract instead of rum..amazing!

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  • on March 01, 2009

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    I made this recipe for my family and everyone loved it. I watched the video and noticed that Paula used 2 tbsp.butter to make the syrup. Perhaps, this is why some found it to be a bit too sweet. The written recipe does not call for butter.

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  • on February 14, 2009

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    I made this for my family this morning and it was so good! We used potato bread instead of croissants. It was so easy to make. Next time I'm going to try to let the syrup thicken a little bit before serving.

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  • on February 04, 2009

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    I am only 11 years od and I made this for my mom and dad on their anniversary! I thought it was very easy to make and when I finally got to take a bite, I thought I had died and gone to Heaven. As a fan of many different types of french toast, this one was my absoloute favorite! I am making it tomorrow for my mom's birthday and I made the syrup in advance so it has time to thicken. Thank you so much Paula for making the best breakfast in the world!!!!!!!

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  • on January 16, 2009

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    This was excellent! Paula girl, you've done it again. I halved the recipe for me and my daughter and we loved it. I didn't have croissants so I sliced up a french baguette into 1" slices. Still yummy! And definitely a keeper. Thanks Paula

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  • on January 07, 2009

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    Over the weekend i made this after i watched paulas home cooking. I fell in love with it on the tv. When i made it i doubled the recipe for my family. We used all the ingredients except the pecans. I dont care for them so we left them out. It was so sweet and trhe bananas were so soft. My whole family loved it and we will be making it more often. Thanks paula for comig up with such good recipes!!!!!

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  • on January 04, 2009

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    This was very good. I didnt have any rum extract so i poured a little brandy into the syup mixture....yummo! I halved the recipe since I was the only one eating it. One half of a croissant and I was full. I will make this one again...when I have company!

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  • on December 31, 2008

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    This is the best breakfast I have ever made! I agree with another reviewer who suggested making the syrup a bit ahead of time so it has time to thicken. I topped the french toast with fresh whipped cream just before serving. Even my picky husband who does not love sweets said this is the perfect breakfast for special occasions. Delicious!

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  • on October 19, 2008

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    I made this for the first time for brunch at a fall lake house weekend trip with a close group of friends. They always enjoy being my "guinea pigs" for new recipes, and I got quite a bit of teasing about cooking the already rich croissants in butter (as Paula always says, "you can never have too much butter . . . !", but everyone was in heaven once they tasted this unbelievably delicious concoction. It will now be one of the "standards" on the menu for our group trips in the future. Because this was brunch and we also had other outstanding fare (egg casserole, coffee cake, fruit, etc., each person really only needed a half croissant each (this is very rich. No one thought the topping was too sweet, it was just perfect. Pecan sugared bacon cooked on a rack in the oven was a great accompaniment. Thanks, Paula!

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