Caramelized Banana French Toast Soufflé

A decadent twist on classic French toast, this soufflé elevates humble ingredients into a show-stopping dessert. Fluffy, custardy bread soaked in a sweet banana batter is baked until golden and puffed, then drizzled with homemade salted caramel.

Ingredients

• 2 large ripe bananas, plus 1 for garnish
• 4 large eggs
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 1/4 cup granulated sugar, plus 2 tablespoons for caramel
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 4 slices thick-cut brioche bread, or challah
• 2 tablespoons butter, divided
• 1/4 cup heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of flaky sea salt for garnish
• Powdered sugar for dusting (optional)

Method

1. Prepare the Banana Custard: In a blender, combine 2 ripe bananas, eggs, milk, flour, granulated sugar, cinnamon, and salt. Blend until smooth.
2. Soak the Bread: Pour the banana custard into a shallow dish. Dip each slice of bread into the custard, ensuring both sides are thoroughly soaked. Let the bread soak for at least 5 minutes, or up to 15 minutes for a richer, more decadent result.
3. Caramelize the Bananas (Garnish): Slice the remaining banana into 1/4-inch thick rounds. Melt 1 tablespoon of butter in a skillet over medium heat. Add the banana slices and cook for 2-3 minutes per side, until golden brown and caramelized. Set aside.
4. Make the Salted Caramel: In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Add 2 tablespoons of sugar and cook, swirling the pan occasionally, until the sugar melts and turns into a golden amber color.
5. Deglaze and Finish Caramel: Carefully pour in the heavy cream (it will bubble vigorously). Stir constantly until the caramel is smooth. Remove from heat and stir in vanilla extract and a pinch of flaky sea salt.
6. Assemble and Bake: Preheat your oven to 375°F (190°C). Grease a small oven-safe dish (approximately 8x8 inches) with butter. Arrange the soaked bread slices in the dish, overlapping slightly if needed. Pour any remaining custard over the bread.
7. Bake: Bake for 25-30 minutes, or until the soufflé is puffed and golden brown and the custard is set. A toothpick inserted into the center should come out mostly clean.
8. Serve: Let the soufflé cool slightly before serving. Drizzle generously with salted caramel sauce, top with caramelized banana slices, and dust with powdered sugar (if using). Serve warm.

Chef's Note

For an extra layer of flavor, try adding a tablespoon of your favourite dark rum or bourbon to the banana custard. This will add warmth and complexity to the dish.