Cinnamon French Toast With Rum Bananas

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"This is a special French toast, pleasing any breakfast lover. Thick country style bread slices are used, however, brioche and challah work, as well. The bread is dipped in an egg mixture that includes, cinnamon, nutmeg, and cream but what transports this French Toast into Heavenly territory, is rum flambéed bananas and homemade caramel sauce. Source: Chef Bill Poirier"

Original recipe yields 4 servings


  • Serving Size: 1 (704.4 g)
  • Calories 1554.8
  • Total Fat - 63.6 g
  • Saturated Fat - 37.8 g
  • Cholesterol - 338.4 mg
  • Sodium - 600.4 mg
  • Total Carbohydrate - 241 g
  • Dietary Fiber - 7.6 g
  • Sugars - 186.8 g
  • Protein - 16.5 g
  • Calcium - 311.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.4 mg

For the caramel sauce:

Step 1

In 2-quart saucepan add sugar, water, and cream of tartar. Brush the sides of the pot with water to prevent crystallizing. Heat the mixture, stirring, until golden caramel.

Step 2

Remove from heat and slowly whisk in heavy cream. (Caution: the cream will produce steam) . Reserve warm sauce.

For the French toast:

Step 3

In a bowl mix together the cream, eggs, sugar, vanilla extract, nutmeg and cinnamon. Dip each slice of bread in the mixture and set aside.

Step 4

Heat a sauté (skillet) pan over medium heat. Melt half of the butter and cook the bread on each side until golden. Keep warm in a warm 250ish degree (F) oven.

Step 5

Add the remaining butter to the pan and brown the bananas on each side. Add the rum and flambé (with pan lid handy, use a long lighter to light the rum and shake the pan over the stove to distribute the flames. Allow to die down, or cover with lid.)

Step 6

Add the reserved caramel sauce and bring to a simmer.

Step 7

Spoon bananas and sauce over warm French toast. Garnish with confectioner’s sugar and mint.

Tips & Variations

No special items needed.