Bananas Foster French Toast Bake


Time: 55 minutes        Servings: 12

This Orleans dessert recipe is just marvelous New Orleans is famous for bananas foster dessert. The caramel sauce used is very sweet and tender. One of the best food combinations I have ever tasted is caramel and bananas. The mixture between the natural sweetness of bananas and caramel adds an amazing taste to this French toast. The moist sauce on the top gives a soft texture to the bread.


Bananas Foster French Toast is easy to make. You can start your day with this French toast or you can have it with your friends or family members as an evening snack. You can also have this dessert after a lunch or dinner meal. You and your loved ones deserve to have a bite from this marvelous cake bread. Enjoy making it and definitely enjoy having it. Yum!



  • 1 large cubed loaf challah bread,
  • 7 eggs
  • 1 cup milk
  • ⅔ cup brown sugar
  • 1 teaspoon of vanilla
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of salt


Caramel Sauce :

  • 3 sliced bananas,
  • ½ cup of butter (1 stick)
  • 1 cup of brown sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon of vanilla
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of cardamom



Take your 9×13 baking dish, grease it and put it aside.

To make our caramel sauce, place a small saucepan over medium high heat.

Add in butter, brown sugar and corn syrup. Cook until sugar is dissolved. (Don’t forget to stir often.)

Remove from over the heat and add cinnamon and vanilla.

Spread the sauce evenly in your baking dish.

Add in the banana slices on top of the sauce and place the bread evenly over the bananas.

In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon, salt and cardamom.

Pour the mixture over the bread.

Using a spatula, press down the bread into the egg mixture to absorb.

Place a cover over your baking dish and let it chill in the fridge for a whole night or for a minimum of 4 hours.

Preheat oven to 375 degrees F and remove your bananas foster French toast from the fridge.

Bake for 35 to 40 minutes maximum.

Allow it to cool before your serve for 10 minutes.

Slice your bread into pieces.

Flip the pieces so that the caramel sauce and bananas are on top.

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