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Banana French Toast

Fudge sauce plus caramel add up to ooey-gooey goodness.


4 servings

Total Time

Cook Time


  • 4 eggs
  • 3/4 c. milk
  • 2 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 2 tbsp. butter
  • 8 slices country white bread
  • 1/2 c. hot fudge sundae topping, at room temp.
  • 2 bananas, sliced
  • Confectioners’ sugar
  • 1/2 c. salted caramel topping, at room temp.


In bowl, whisk together eggs, milk, vanilla, and cinnamon. In large skillet or griddle, melt butter over medium heat. One at a time, dip 2 to 3 bread slices into egg mixture, coating both sides; remove, letting excess drip off. Place in skillet. Cook, turning once, until golden, 2–4 min. per side. Repeat.

Transfer toast to serving platter. Spread 4 slices with fudge topping; top with bananas, then remaining toast. Sprinkle with confectioners’ sugar; drizzle with caramel topping.

This recipe originally appeared in our print magazine.

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