Banana Bread French Toast Sticks with Rum Caramel
Cinnamon-sugar coated banana bread french toast sticks, served alongside a sweet vanilla-rum caramel dipping sauce, for a decadent brunch.
Servings 8 people
Calories 515kcal
Ingredients
Rum Caramel Sauce
- ½ Cup Sugar
- 1 tsp Corn Syrup
- 2 Tbsp Water
- 2 Tbsp Butter
- ¼ Cup Heavy Cream
- ¾ oz Dark or Spiced Rum
- ½ tsp Vanilla extract
- ¼ tsp Sea Salt
Banana Bread French Toast Sticks
- 1 Loaf Brown Butter Banana Bread cut into 1 inch sticks, see note
- 6 Eggs
- ⅓ Cup Milk
- ¼ Cup Sugar
- 1 Tbsp Cinnamon
Instructions
Rum Caramel Sauce
- In a small saucepan, combine the sugar corn syrup and water. Heat on medium, stirring to dissolve the sugar. Once it begins to bubble, stop stirring. Continue cooking, as the mixture bubbles and begins to turn a light golden color.
- When an instant read thermometer measures 325°F, turn off the heat. Immediately add in the butter and heavy cream, and stir until smooth. The caramel may seize and bubble when you add the cold cream, so be careful.
- Stir in the rum, vanilla, and sea salt. Then transfer to a jar and set aside.
Banana Bread French Toast Sticks
- Make a loaf of Cinnamon Brown Butter Banana Bread according to the instructions. Allow it to cool completely, then cut into 1-inch thick slices. Cut each slice into 4 1-inch thick sticks.
- In a flat-bottomed pan or dish, combine the eggs and milk. Whisk together until smooth and the eggs are fully beaten. In another flat pan or dish, mix together the cinnamon and sugar until combined.
- Set up your stove area with a plate of banana bread sticks, the dish of egg, a greased griddle pan on the stove, the dish of cinnamon sugar, and a clean plate for the finished sticks. Heat the griddle over medium-high.
- Dip each stick of banana bread into the egg mixture and coat all sides. Let the excess drip off, and then add to the griddle. You may need to work in batches depending on the size of your pan. Cook each stick for about 4-6 minutes total, turning to cook all sides, until the egg is dry and browned.
- immediately toss the French toast sticks in the dish of cinnamon sugar. Use a spoon to coat all sides, and press the cinnamon sugar into the sticks.
- Serve warm with the caramel sauce on the side or drizzled over top.
Notes
- Cinnamon Brown Butter Banana Bread is the best choice for this recipe. However, it will also work with store bought or any other banana bread you happen to have on hand.
- Make it alcohol-free: Simply omit the rum from the caramel sauce, replace it with 1/2 teaspoon of rum extract or vanilla extract.
- Make ahead tips:
- French toast sticks can be stored in a sealed container in the fridge for 3-4 days and reheated in the microwave or toaster oven until warmed through. You can also freeze the sticks in a sealed container or freezer bag for up to 2 months. Reheat directly from frozen.
- The rum caramel sauce can be stored in the fridge. Allow it to cool to room temperature, then seal tightly and store for 1-2 months.