Banana Bread French Toast

Soaked in an egg custard with familiar holiday spices like cinnamon, nutmeg, ginger, and cloves, Banana Bread French Toast is one of the most indulgent, richest, and most comforting foods you’ll eat this entire Christmas season! Topped with warm maple syrup, whipped cream and toasted walnuts, it really doesn’t get any better!

I know people who hate bananas but love banana bread. There’s just something about banana bread that feels and tastes homey and comforting. Lord Byron’s Kitchen is no stranger to a good banana bread recipe. In fact, if you do a search on this site, you’ll find about six of those recipes, one for every preference out there. Today, I’m showing you how easy it is to make Banana Bread French Toast for a holiday breakfast, using my homemade banana bread or even store-bought!

If you plan to make your own banana bread at home for this recipe, my advice to you would be to bake the banana bread a few days in advance. Because the slices are soaked in an egg custard mixture, banana bread that is a few days old will hold up better. If you use freshly baked banana bread, it will most likely fall apart, if not in the custard, then most certainly in the frying pan. Save yourself the hassle and use one that is just a little on the stale side.

Personally, I prefer banana bread with some type of nuts in it. I will most always add walnuts or pecans to my banana bread recipe. I like the little bits of crunchiness throughout the bread because most banana breads are very moist and I think the contrast in the texture is needed. The bread I’m using in this recipe has walnuts baked into it even though I added toasted walnuts to the top when serving.

I’m going to tell you all about this breakfast recipe and how you can make it in your home this holiday season, but first, I want to review the other Christmas recipes I have shared this holiday season. The last week of October, I finished up my first holiday recipe series for this year, called Lord Byron’s 12 Christmas Donuts. Then, I shared Lord Byron’s 12 Christmas Appetizers. Just last week, I shared the last recipe in my annual 24 Cookies of Christmas series. I still can’t believe that was Volume 6 of that series!

And now, with Christmas just a short time away, I’m kicking off this next series called Lord Byron’s 12 Christmas Breakfasts!

LORD BYRON’S 12 CHRISTMAS BREAKFAST SERIES

Another holiday series, Lord Byron? Yes – why not!? Welcome, Dear Reader, to the fourth of my annual holiday recipe series for this season! I’m calling this one Lord Byron’s 12 Christmas Breakfasts. This series will focus on easy-to-make and some make-ahead breakfasts that are both delicious and festive.

I will try to keep the recipes in this series quick and easy too. Most of them will require some baking, but they won’t be too complex that you can’t whip them up on Christmas morning, especially if you’re an early riser. Some are just assembly-type recipes, while others can be prepared in advance.

Just like every other holiday series that I’ve shared over the years, this series will see a new recipe shared every day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Breakfast series! Even though this is the third series for this holiday season, you can always take a look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

BANANA BREAD ON STEROIDS!

Banana bread is fine on its own, but I personally feel that banana bread without nuts, berries, fruit, or chocolate is like winter without snow, a pen without ink, a book without words, or a wallet without money.  It’s awkward, lonely, and completely depressing. (I’m probably referring mostly to the empty wallet, but you get the idea!) 

That’s why, Dear Reader, I always include add-ins to my banana bread. It doesn’t matter if I’m baking a very easy version or a more complex version.  Berries, nuts, chocolate, etc., and bananas are a perfect pairing. Whenever I make a loaf with lots of add-in ingredients, I refer to it as banana bread on steroids.

Now, for this particular loaf, I used only toasted walnuts. I had previously made one with chocolate chips as well, but I didn’t care for it. I felt that the chocolate took away too much from the holiday spices; those flavours needed to be at the forefront and not masked by the chocolate. But, I’ll leave it up to you to add them in if you wish.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Banana Bread – You can buy banana bread from almost any large grocery store or bakery. Buy a loaf big enough to give you eight slices that are one inch thick. You will need thick slices for this recipe. I’m using my homemade Banana Walnut Loaf.
• Eggs 
• Milk – Usually, I tend to use cream when making French toast, but because banana bread is already rich, whole milk is the best option here.
• Spices – You will need ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
• Butter – I like to use salted butter; it helps to balance the sweetness.
• Vanilla Extract
• Toasted Walnuts
• Maple Syrup

HOW TO MAKE BANANA BREAD FRENCH TOAST

In a bowl, whisk the eggs, milk, cinnamon, ground ginger, nutmeg, and cloves until well combined and set it aside. Arrange the sliced banana bread on a rimmed baking sheet and pour the egg mixture over top. Allow the bread to soak up the egg mixture for 1 minute. Carefully flip each slice of banana bread and allow it to soak for another minute.

In a large skillet, over medium heat, melt one tablespoon of butter and carefully transfer the banana bread to the skillet. Don’t overload the skillet. Fry it in batches. I tend to get four slices in at once. Fry the bread for 3-4 minutes per side. Once done, remove the slices from the skillet, add the remaining butter, and fry the next 4 slices.

Plate and garnish with sliced bananas, toasted walnuts, and maple syrup.

TOASTING NUTS

The first thing you should do is to toast the nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!

I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts. See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a darker colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!