“In 'Clinton St. Baking Company Cookbook'”

Ingredients Nutrition


  1. Preheat oven to warm, 250°.
  2. Whisk together all the batter ingredients (eggs through extracts) in a shallow bowl.
  3. Dip in each slice of bread for 5-6 seconds per side.
  4. Swirl the bread in the batter, but don't soak the bread too long; make sure the outsides are wet but that the bread is not soaked all the way through.
  5. Melt 1 tablespoon butter on a griddle; add bread and brown each side until dark golden, about 3 minutes per side.
  6. Repeat with remaining slices.
  7. Place all the toast on a lightly buttered cookie sheet and place the sheet into a warm oven.
  8. Lightly brown 1 tablespoon butter in a separate 9-inch saute pan over high heat.
  9. Once the butter is past the foaming stage, add the brown sugar and cook until melted.
  10. Use a spoon to break up any sugar lumps.
  11. Add the bananas and mix in until coated.
  12. Sprinkle 2 tablespoons of the cinnamon sugar over the bananas; cook until the bananas become caramelized and golden brown, but not mushy and overcooked.
  13. Be careful to keep the pan steady so that the bananas will caramelize.
  14. Garnish the warm French toast with caramelized bananas, toasted pecans, and a sprinkling of cinnamon sugar.
  15. May serve with maple butter on the side.

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