A buttery rum sauce served up flambé-style is the perfect way to level-up breakfast or brunch. Thick slices of bread are soaked in a cinnamon-vanilla custard and cooked until golden and crispy. Then comes the real star with a buttery rum sauce and caramelized bananas that’s drizzled over the top. Then it’s time to flambé the sauce for a bit of brunch-time flair.

Treat yourself to the classic Bananas Foster Dessert later.

Why Our Recipe

  • A homemade buttery rum sauce takes classic French toast to a whole new level.
  • Thick-cut challah, brioche, or Texas toast makes every slice soft inside and crispy outside.
  • Flambé adds flavor and a fun and super impressive touch to breakfast!
Close up view of bananas foster French toast on a large white plate.

This is the way to serve up a special weekend breakfast or impress brunch guests. The custard-soaked challah, brioche, or Texas toast gives you the perfect balance of a soft, custardy center with crispy edges. The sauce is rich, sweet, and just boozy enough to keep things interesting. It’s a showstopper that’s surprisingly easy to pull off at home.

Ingredient Notes

  • Milk: Whole milk is best for a rich custard, but 2%, 1%, or milk alternatives work too.
  • Large Eggs: Standard large eggs are perfect here. No need for anything fancy.
  • Brown Sugar: Light or dark brown sugar adds works. Dark brown sugar gives a more caramel-like flavor.
  • Rum: Dark or spiced rum gives the best flavor. You can substitute with rum extract (use 1 tablespoon) if you prefer no alcohol.
  • Ground Cinnamon: Adds the classic cinnamon flavor.
  • Vanilla Extract: Pure vanilla is recommended for the best flavor.
  • Salt: Just a touch to act as a flavor enhancer to balance the sweet.
  • All-Purpose Flour: Helps thicken the custard mixture so it clings to the bread.
  • Challah, Brioche, or Texas Toast: Thick slices (about 1 inch) soak up the custard without falling apart.
  • Unsalted Butter: Used for both cooking the French toast and making the rum sauce.
  • Nutmeg: Just a pinch.
  • Bananas: Choose bananas that are ripe but still firm so they caramelize without turning to mush.
  • Pecans (Optional): Add chopped pecans or walnuts for a bit of crunch.

The Right Bread

We recommend thick-cut challah, brioche, or Texas toast. These breads are sturdy enough to soak up the custard without falling apart. You want them to be sliced about 1 inch thick. Avoid soft sandwich bread or super dense artisan loaves. If your bread is slightly stale or a day old, even better.

Serving to Kids and Alcohol-Free Options

The flambé process burns off most of the alcohol in the sauce, leaving just the rich, caramelized flavor behind. However, some trace amounts may remain depending on how long the sauce cooks and the French toast itself definitely still has a little booze in it.

If you’re serving this French toast to kids or anyone avoiding alcohol, you can easily make an alcohol-free version. Just swap the rum in both the custard and the sauce for rum extract. Use 1 tablespoon of rum extract mixed with 1/2 cup water for every 1/2 cup of rum called for. You’ll still get that signature flavor without any alcohol at all. Just note that it won’t ignite so you’ll have to skip the flambé.

Bananas foster French toast.

How to Flambé Safely

Flambéing at home is easier than it looks, but safety comes first. Always use a long-handled lighter or match, and keep your face and flammable objects far away from the pan. Turn off the stove burner before adding the rum to the hot sauce to prevent accidental ignition.

Once the rum is added, ignite it carefully and swirl the pan gently until the flames die out. If you’re nervous about flambéing, you can skip this step and simply cook off the alcohol for the same delicious flavor without the flame.

Storage & Reheating Instructions

Refrigerate leftover French toast and sauce separately in airtight containers. The French toast will keep for up to 3 days. The sauce can be refrigerated for up to 5 days.

Reheat slices in a toaster oven or skillet over medium heat for 1-2 minutes per side until warmed and crispy.

Reheat the rum sauce in a saucepan over low heat or in the microwave in 15-second increments, stirring in between.

Fancy breakfast additions…

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.