Sunday Morning French Toast with Caramelized Banana and Pecan Compote

When it comes to breakfast, anyone who knows me knows damn well there are only two things I ever want, whether at a restaurant or enjoying the first meal of the day at home: bacon and eggs. Honestly, I find perfectly cooked bacon and freshly cracked eggs simply scrambled or "fried" over medium absolutely heavenly.

But, from time to time, I resort back to my childhood cravings of pancakes, French toast, Belgian waffles, crepes, omelets...

As was the case this past Sunday morning. Coming off of a socially busy Saturday filled with lots of cocktails and plenty of college football, something extremely comforting, like French toast, was calling my name. And, what started out as "simply French toast" turned out to be a masterpiece of breakfast-deliciousness.

May I present the ultimate French Toast with Banana and Pecan Compote.

Oh yeah. Commence drooling.

French Toast:
  • 1 loaf Dutch Crunch or other dense white bread, cut into 1" slices
  • 6 eggs
  • 1/2 C milk
  • 1 tsp vanilla extract
  • 1/2 t ground cinnamon
  • 1 tbsp brown sugar
  • 1/2 tsp salt
Banana and Pecan Compote
  • 2 bananas, sliced into 1/2" slices
  • 1/4 stick (1oz) butter
  • 1/2 C maple syrup
  • 1/4 C honey
  • 1/3 C toasted pecans, chopped
First, slice the bread, love me some Dutch Crunch:

Next, start the bananas: melt the butter in a large sauce pan and add bananas when hot; saute for about 3 minutes until golden brown on one side (they will get soft, so make sure not to over cook).

Add the honey and the syrup and reduce a bit, until slightly thick:

Add chopped pecans to the banana mixture:

Allow banana mixture to sit while preparing the french toast. Whisk together the eggs, milk, sugar, cinnamon, and salt. Begin by dredging each slice of bread through the egg mixture.

Heat a skillet over medium heat with a little butter and add each slice to the pan. Cook on each side for about 5 minutes, or until they are a deep golden brown.

Once every slice has been cooked, PLATE!

As it was such a gorgeous morning, Fellow Foodie, myself, and a best friend enjoyed this amazing breakfast outside on the patio, taking in the sunshine as well as gorging ourselves on fresh Farmer's Market fruit, French toast, and, of course, some bacon...


Loading up my plate with a few slices of the toast, slathering each with a little butter, topping with some banana-pecan compote, and drizzling a little more maple syrup on top - I couldn't help but be transported to childhood breakfasts where I couldn't wait to dive in to a sugary, syrupy mess.

And boy, was it deliciously incredible. The caramelized bananas were deliciously sweet with the added honey and syrup, and the pecans were a fantastic crunch to the softness of the toast. I could have eaten the entire bowl of banana compote over even oatmeal it was so good. Next time, I may throw in some rum, you know, just to "spice" it up a bit!

All in all, it was a fabulous breakfast. I think it definitely helped to "soak up" the shenanigans from the day and night before, as any good French Toast does.

But, this French Toast was definitely taken to the next level, and I can't wait to make it again. Cheers and enjoy!


  1. yum, I love thick bread French Toast- I use Challah. You should add a little rum and make a bananas foster syrup- oooh now that's an idea~!
    ~Chef Louise

  2. It was AMAZING and much needed after Saturdays fun! Can we do this after the next game?

  3. Oh sure know the way to this girl's heart! I'll admit there are many culinary ways but this sure is one of them!