A delightful twist on classic French toast, featuring caramelized bananas and pineapple for a tropical flair.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a puffed texture for the French toast.
In a bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
Whisk thoroughly to ensure the sugar dissolves and the spices are evenly distributed.
Pour the batter into a shallow dish. Soak each bread slice in the batter for about 1 minute on each side.
Ensure the bread absorbs the batter without becoming too soggy.
Heat an ovenproof skillet over medium heat and melt a small amount of butter. Add the soaked bread slices and cook until golden brown on one side, about 2-3 minutes.
Cooking on the stovetop first creates a nice crust on the bread.
Flip the bread slices and transfer the skillet to the preheated oven. Bake for 10 minutes until the bread is puffed and cooked through.
Baking ensures the bread is cooked evenly and has a soufflé-like texture.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and maple syrup until the mixture is syrupy.
Stir constantly to prevent the sugar from burning.
Add the banana slices and pineapple chunks to the sauce. Cook for 1-2 minutes until the fruit is warmed through and coated in the sauce.
Gently toss the fruit to avoid breaking the banana slices.
Serve the French toast topped with the caramelized fruit and sauce. Garnish with toasted pecans.
Serve immediately for the best flavor and texture.
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