Bananas Foster Toast
Snack
Dessert for Breakfast
This toast might not be flaming, but gooey caramelized bananas and crunchy pecans top thick slices of challah for a dessert toast you might just make breakfast.
- PREP TIME: 10 MIN
- COOK TIME: 20 MIN
- TOTAL TIME: 30 MIN
- SERVES: 4
Directions
- Preheat oven to 250°F and grease a large baking sheet.
- In a small bowl, mix together 2 Tbsp. brown sugar, 1 tsp. cinnamon, ¼ tsp. salt and granulated sugar.
- In a large bowl, whisk together the egg white, water and ½ tsp. vanilla. Add the pecans and toss to coat.
- Add the brown sugar mixture to the pecans and stir until well coated. Pour onto the prepared baking sheet and spread in an even layer.
- Bake for 20 minutes, stirring halfway through. Remove and place pan on a wire rack to cool. Pecans will harden as they cool.
Ingredients List
- ¾ cup + 2 Tbsp. packed brown sugar, divided
- 1 Tbsp. cinnamon, divided
- ½ tsp. salt, divided
- ½ cup granulated sugar
- 1 large egg white
- 2 tsp. water
- 1 ½ tsp. vanilla, divided
- 2 cups chopped pecans
- ½ cup butter
- 1 cup heavy cream
- 4 bananas, sliced
- 4 (1" thick) slices challah bread
- Meanwhile, in a large saucepan, melt the butter over medium heat. Add remaining ¾ cup brown sugar and stir until bubbling.
- Reduce heat to medium-low and add the cream and remaining 2 tsp. cinnamon, 1 tsp. vanilla, ¼ tsp. salt and banana slices. Stir occasionally until bananas are coated and the mixture is thick, about 15 minutes.
- Using the toaster, adjust the browning control to setting 3 and place 2 slices of bread in the toasting slots. Press the lever down fully to begin toasting cycle. Repeat with remaining slices.
- Top toast slices with bananas foster and candied pecans.