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Foster French Toast combines bananas and spices for a cozy snow day treat, perfect when made ahead.
The first time I made Foster French Toast was during that memorable snow day when work was cancelled, and we found ourselves cozily snowed in. I remember standing in front of my pantry, which luckily stored my favorites like a box of egg bread and a pack of pecans. It felt like the universe was asking me to create something comforting yet extravagant. My partner, cradling a mug of freshly brewed coffee, suggested that we use those ripe bananas that were threatening to turn. That's when inspiration struck: a luscious dish that married the cosiness of French toast with the elegance of a classic dessert.
Diving into the process, I generously slathered butter and brown sugar together, taking care to not rush the melting. In my kitchen, the smell of cinnamon and allspice was reminiscent of holiday baking, promising warmth that perfectly contrasted with the icy world outside. The trick was to let the creamy banana mixture rest overnight. This ensures the bread would soak up all the delicious goodness without turning soggy. As it baked the next morning, the house filled with a sweet, nutty aroma. By the time it came out of the oven, the top was golden and crispy, while the bottom offered a caramelized surprise—a true testament to the transformative power of a snow day.
Once it cooled slightly, I inverted it onto a platter, revealing the caramel-banana crown. My partner’s eyes widened with delight, a reaction worth the slightly sticky kitchen. That day, we realized the beauty in slowing down, in letting time and simple ingredients weave magic together. Each bite was a swirl of buttery sweetness, making us forget, if only briefly, about shoveling the driveway later.
Ingredients
- 1/2 cup butter cubed
- 2/3 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup pecans optional, chopped
- 3 large bananas sliced
- 12 slices egg bread or challah about 3/4 pound
- 1 1/2 cups milk 2%
- 3 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Directions
- Grease a 9x13-inch baking dish.
- Place the butter in a microwave-safe bowl. Microwave the butter, covered, until melted, about 30-45 seconds.
- Stir in the brown sugar, cream, cinnamon, allspice, and pecans.
- Add the bananas, and toss gently to coat.
- Transfer the banana mixture to the prepared baking dish.
- Arrange the bread over the top of the mixture in the baking dish. Trim the bread to fit as necessary.
- Place the milk, eggs, sugar, and vanilla extract into a blender and process until just blended.
- Pour the blender mixture over the bread.
- Refrigerate, covered, for at least 8 hours or up to overnight.
- Preheat the oven to 375 degrees F.
- Transfer the french toast from the fridge while the oven preheats.
- Bake uncovered until a knife inserted into the center comes out clean, about 35-40 minutes.
- Let stand for 5-10 minutes.
- Invert the french toast onto a serving plate.
- Serve.
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