Recipe courtesy of David Rosengarten

French Toast Foster

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings.
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1/2 cup milk

2 eggs, lightly beaten

1 tablespoon dark rum plus 1/2 cup

2 teaspoons sugar plus 3 tablespoons

3 1-inch slices brioche, from a medium loaf, cut into 12 small triangles

6 tablespoons unsalted butter

8 small scoops vanilla ice cream, frozen hard for serving

4 firm bananas, cut diagonally

2 teaspoons lemon juice

Confectioners' sugar, for sprinkling


  1. In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar. Soak bread triangles 30 seconds per side, until well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges.
  2. In another skillet, melt remaining 4 tablespoons butter over medium heat. In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side. In a small pan warm remaining 1/2 cup rum and pour over bananas. Heat one minute, then carefully light with a long match. Shake pan until flames subside and pour over toasts and ice cream. Sprinkle with confectioners' sugar and serve immediately.

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