Bananas Foster Toast

Snack

Dessert for Breakfast

This toast might not be flaming, but gooey caramel 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

  1. Preheat oven to 250°F and grease a large baking sheet.
  2. In a small bowl, mix together 2 Tbsp. brown sugar, 1 tsp. cinnamon, ¼ tsp. salt and granulated sugar.
  3. 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.
  4. Bake for 20 minutes, stirring halfway through. Remove and place pan on a wire rack to cool. Pecans will harden as they cool.
  5. 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.
  6. Using the toaster, adjust the browning control to setting 4 and place 2 slices of bread in the toasting slots. Press the lever down fully to begin toasting cycle. Repeat with remaining slices.
  7. Top toast slices with bananas foster and candied pecans.

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