Ingredients:

  • 8 slices brioche bread, about 1-inch thick (about 230g)
  • 2 large eggs (about 100g)
  • ½ cup whole milk (120 ml)
  • ¼ cup heavy cream (60 ml)
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon vanilla extract (5 ml)
  • ¼ teaspoon ground cinnamon (1g)
  • Pinch of salt (0.5g)
  • 2 tablespoons unsalted butter, for cooking (30g)
  • 4 tablespoons unsalted butter (60g)
  • ½ cup packed light brown sugar (100g)
  • ¼ cup heavy cream (60 ml)
  • ¼ cup dark rum (60 ml)
  • 2 ripe but firm bananas, peeled and sliced into 1-inch thick rounds (about 400g)
  • Optional: Chopped pecans or walnuts, for garnish (about 30g)
  • 16 wooden or metal skewers (about 15cm long)

Instructions:

  1. Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until well combined.
  2. Dip each slice of brioche into the batter, soaking for about 30 seconds per side.
  3. Melt butter in a large skillet over medium heat. Cook the soaked brioche slices for 2-3 minutes per side, or until golden brown and cooked through. Set aside and keep warm.
  4. In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook until melted and smooth, about 2 minutes.
  5. Stir in heavy cream and rum (if using) and bring to a simmer. Reduce heat and cook for another 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
  6. Gently add banana slices to the sauce and cook for 1-2 minutes per side, or until softened and coated in the sauce.
  7. Cut each slice of French toast into 4 equal pieces. Thread French toast pieces and banana slices onto skewers, alternating between the two.
  8. Drizzle the remaining Bananas Foster sauce over the kebabs. Garnish with chopped pecans or walnuts, if desired. Serve immediately and enjoy!