Brioche French Toast with Caramelized Bananas

Day PartBreakfast
Menu PartEntree
Cuisine TypeAmerican

Al Biernat's

At Al Biernat's, the brunch menu includes savory dishes that incorporate the beef and seafood that make the Dallas-based restaurant a dinner destination. But the menu also veers in a sweet direction with a selection of pancakes and French toast. This custardy French toast is made with brioche and topped with caramelized bananas, berries and powdered sugar.


1 qt. half-and-half
6 eggs
1 cup + 2 tbsp. sugar, divided
1/2 cup vanilla extract
1½  tsp. ground cinnamon
2 loaves brioche bread or challah
2 oz. clarified butter
Mixed berries (blueberries, strawberries and blackberries)
12 bananas
Powdered sugar
Whipped cream blended with Chambord
Maple syrup, optional


1. In large mixing bowl, whisk together half-and-half, eggs, 1 cup sugar, vanilla and cinnamon until well blended.
2. Cut brioche loaves into 1/4-inch thick slices. Submerge bread slices in egg mixture; soak until well saturated.
3. Heat flattop grill or griddle to 350 F and brush with clarified butter. Per serving, place 2 slices soaked bread on hot griddle. Cook 1 to 2 minutes on each side until golden brown.
4. To plate per serving, cut French toast diagonally into triangles. Shingle triangles across a plate; garnish with berries. Slice 1 banana lengthwise in half and dust with granulated sugar. Brulee the sugar with a torch until it caramelizes. Arrange caramelized bananas on side of French toast and dust with powdered sugar. Serve with Chambord cream and maple syrup.

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