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Surrey's Cafe - Bananas Foster French Toast Recipe

Surrey's Cafe - Bananas Foster French Toast

Recipe courtesy Greg Surrey, owner of Surrey's Cafe in New Orleans, LA

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on January 05, 2013

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    The flavors were great, just a trainwreck to prepare. I think the proportions of this recipe are very off. I had double the amount of the filling leftover and my seemed to be a little too runny, which made it hard to keep it from running all over. The recipe just says rum, so I used light rum and it wouldn't light. I'm pretty sure you would need to use Bacardi 151 or a certain type of rum to get it to light, so I feel they should say this. Also, I don't think the rum sauce needs to have 4 sticks of butter, 2 would do. I had this at Surrey's Cafe where I fell in love with it ...... I don't think this recipe is a true reflection of the actual dish. But the flavors were amazing, so I'm just going to try and tweak the recipe as some others have done below.

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  • on July 20, 2012

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    Wow, this is the best french toast ever. I walked down to the local Jewish bakery and got some fresh Challah, which is key. It's easier to brown all sides of this soft bread when it's thick cut. I reduced the sugar quite a bit in this recipe because it looks like it would be very sweet, and it was still delish. I had extra filling, so I just made sandwiches with it for lunch. Why not? Take the time to make the compote, it completes the dish. I would serve this for a special family brunch.

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  • on March 04, 2012

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    I liked it, but my family thought it was mediocre. I am sure it would be great at the actual diner.

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  • on February 28, 2012

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    i dont even like french toast, but this was heaven on a plate! my husband & i knew it would be good food, when we walked in, the place had quite a few firemen & policemen. they always know where to find good food!!!!

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  • on March 19, 2011

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    It was a diaster from the start. First off I bought the wrong kind of bread so I am sure that was most of my problem. Filling was good I cut the brown sugar to two cups instead of 4. It was to sweet with two so I stopped at two. I had tons of the filling left over so I agree with prior post you could cut it in half and be fine. I was tasty just a mess to prepare.

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  • on March 02, 2010

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    If you're in New Orlean's you MUST go to Surrey's Cafe. Expect a wait--everything is amazing.... the Reuben is to die for...along with sausage gravy and -- and -- and--everything at our table was AMAZING

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  • on February 25, 2010

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    This is the best thing I have ever eaten. It was so good I could eat it for every meal all day long. It is a little messy to make but it doesn't matter cause once you taste it oh my goodness. You just have to try it to believe it..

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  • on August 07, 2009

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    I didnt do the best job preparing this, and made several mistakes along the way. I couldn't even get the run to ignite, though I am pretty sure I know why.

    I would agree that the proportions are off. I had plenty of the dipping batter, but the had at least two times too much of the fosters batter. Cut that in half, and you will be good. On the plus side, I was able to convert the remaining into some pretty good banana bread muffins.

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  • on May 05, 2009

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    This is a dessert, so yummy.

    The one I made was not as good as the Original, but still great. Also had the Avacodo crab topped omelet at Surrey's Cafe, Will go back next year.

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  • on March 17, 2009

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    Either I made a mistake or the first review was the creator of the recipe.

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