Ingredients
- Bread: 8 slices of thick-cut Brioche, Challah, or Texas toast (about ¾ to 1-inch thick, preferably a day or two old)
- Eggs: 4 large
- Milk: ¾ cup whole milk (or half-and-half for extra richness)
- Heavy Cream: ¼ cup (optional, but adds incredible richness to the custard)
- Granulated Sugar: 2 tablespoons (adjust to your sweetness preference)
- Vanilla Extract: 1 ½ teaspoons, pure
- Ground Cinnamon: ½ teaspoon
- Pinch of Salt: ¼ teaspoon (enhances flavors)
- Butter: 4-6 tablespoons, unsalted, for greasing the pan (plus more if needed)
- Nutella (Chocolate Hazelnut Spread): Approximately ¾ to 1 cup, or to your preference
- Bananas: 3-4 ripe, but still firm, bananas, sliced into ¼-inch rounds
- Optional for Garnish:
- Powdered sugar, for dusting
- Maple syrup, for drizzling
- Whipped cream
- Chopped toasted hazelnuts or pecans
- Chocolate shavings
Instructions
- Prepare the Custard Batter:
- In a wide, shallow dish or pie plate (large enough to fit a slice of bread), whisk together the eggs, milk, heavy cream (if using), granulated sugar, vanilla extract, ground cinnamon, and salt.
- Whisk vigorously until the mixture is homogenous, well-combined, and slightly frothy. Ensure there are no streaks of egg yolk or white remaining. Set aside.
- Prepare the Bananas:
- Peel the bananas and slice them into uniform ¼-inch thick rounds. If you’re not assembling immediately, you can toss them gently with a tiny squeeze of lemon juice to prevent browning, though it’s usually not necessary if you work efficiently. Set aside.
- Set Up Your Cooking Station:
- Place a large non-stick skillet or griddle over medium-low to medium heat. It’s crucial not to have the heat too high, as the French toast will brown too quickly on the outside before the custard cooks through in the center.
- Have your butter, custard batter, bread slices, Nutella, and sliced bananas within easy reach.
- If you’re making a large batch, preheat your oven to a low temperature (around 200°F or 90°C) and place a wire rack on a baking sheet. You can keep cooked French toast slices warm here while you finish the rest.
- Soak the Bread:
- Working with one slice of bread at a time, dip it into the custard mixture.
- Allow each side to soak for about 20-30 seconds. The goal is for the bread to absorb the custard without becoming completely saturated and falling apart. Thicker, staler bread can handle a slightly longer soak.
- Let any excess batter drip off the slice before transferring it to the skillet. Avoid over-soaking, which leads to soggy French toast.
- Cook the French Toast:
- Melt about 1 tablespoon of butter in the preheated skillet, ensuring it coats the bottom evenly. Wait for it to foam and then subside slightly – this indicates the pan is at the right temperature.
- Carefully place 2-3 soaked bread slices onto the hot skillet, making sure not to overcrowd the pan. Cooking in batches is key.
- Cook for 3-5 minutes per side, or until golden brown and slightly crispy on the outside, and the center is cooked through (it should spring back gently when pressed).
- Adjust the heat as needed. If the bread is browning too quickly, reduce the heat. If it’s taking too long to color, nudge it up slightly.
- Once cooked, transfer the French toast slices to the wire rack in the warm oven (if using) or to a serving plate.
- Wipe the skillet clean with a paper towel between batches if there’s any burnt butter or residue, and add fresh butter for the next batch. Repeat with the remaining bread slices.
- Assemble the French Toast Stacks:
- Once all the French toast slices are cooked, it’s time to assemble your towers of deliciousness!
- Take one slice of warm French toast and place it on a serving plate.
- Spread a generous layer of Nutella evenly over the surface (about 1-2 tablespoons per layer, or to taste). The warmth of the toast will help the Nutella spread easily and become wonderfully gooey.
- Arrange a layer of sliced bananas over the Nutella.
- Top with another slice of French toast. Spread with Nutella and layer with more bananas.
- For a truly impressive stack, you can add a third slice of French toast, followed by more Nutella and bananas. Two slices make a substantial serving, while three is for the truly ambitious!
- Garnish and Serve Immediately:
- Dust the top of your French toast stack generously with powdered sugar using a fine-mesh sieve.
- If desired, add a dollop of whipped cream, a drizzle of maple syrup, a sprinkle of toasted nuts, or some chocolate shavings.
- Serve immediately while the French toast is warm, the Nutella is melty, and the bananas are fresh.
Nutrition
- Serving Size: One Normal Portion
- Calories: 700-900