Eric’s Baked French Toast with
Rum Caramel Sauce

JLI_1413-French-toastThis recipe makes brunch for a bunch in a snap. Everything is assembled the night before and baked the next morning. You can make a smaller batch by halving the recipe and preparing in an 8 x 8 pan instead of a 9 x 13. To make your morning even more indulgent, included is also a recipe for a butter rum caramel sauce. Halving the recipe for the caramel sauce has not been tested, as no one has ever wanted less caramel. Enjoy!

Bananas Foster Baked French Toast


  • 1/2 cup butter, cubed
  • 2/3 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup chopped pecans
  • 3 large bananas, sliced
  • 12 slices egg bread or challah (about 3/4 pound)
  • 1-1/2 cups 2% milk
  • 3 large eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Banana Chips (Optional garnish)
  • Confectioner Sugar (Optional garnish)


  1. Melt butter. Stir in brown sugar, cream, cinnamon, allspice and pecans. Add bananas; toss gently to coat.
  2. Spread into a greased 13×9-in. baking dish.
  3. Arrange bread over top, overlapping as necessary.
  4. Whisk remaining ingredients just until blended. Pour over bread. Cover and refrigerate for 8 hours or overnight.
  5. Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted comes out clean. Let stand 5-10 minutes. Invert to serve.

Yield: 6 servings


Rum Caramel Sauce Recipe


  • 3/4 cup sugar
  • 1/4 cup hot water
  • 1 cup plus 1 tablespoon heavy cream
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 2 teaspoons cold unsalted butter


  1. Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute.
  2. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until it thickens and turns a deep amber color, about 7 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful — the mixture will bubble). Return the pan to the heat and reduce the heat to medium.
  3. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 8 minutes.
  4. Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

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