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Individual Baked Challah French Toast with Caramelized Bananas


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Individual Baked Challah French Toast with Caramelized Bananas


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Individual Baked Challah French Toast with Caramelized Bananas

Prep the night before and place in a warm and toasty oven in the AM (If you don’t keep your oven on over yuntif you can bake this in advance and just reheat on a hot plate or in a warming drawer.)


  • Prep Time : 10 min
  • Cook Time : 40 min
  • Ready Time : 50 min




  • Whipped cream, for garnish

Challah French Toast

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 large eggs
  • 4 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • Zest of 1 orange
  • 1 tablespoon ground cinnamon
  • 1 challah, cut into 1/2-inch cubes (1 pound)
  • 2 cups cornflakes, coarsely crushed

Caramelized Bananas

  • 5 tablespoons unsalted butter, divided
  • 1/4 cup brown sugar
  • pinch Kosher salt
  • 3 bananas, peeled and diced


1. In a large bowl combine milk, heavy cream, eggs, sugar, vanilla, orange zest, and cinnamon and beat well. Add challah and toss to coat all the cubes with liquid mixture. Divide between 6 (8-ounce) greased ramekins. (Cover the ramekins and refrigerate overnight, if needed.)
2. Preheat oven to 350° F.
3. Sprinkle each ramekin with crushed cornflakes and top with
1 teaspoon butter. Bake 15 to 20 minutes or until set in the center.
4. Meanwhile, melt remaining 3 tablespoons butter in a medium sauté pan over medium-high heat. Add brown sugar and salt and cook 2 minutes until bubbly. Add bananas and cook 5 minutes or until caramelized. Remove from heat and set aside.
5. To serve, top each individual French toast with 1 tablespoon of caramelized bananas and a dollop of whipped cream.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




6 Responses to Individual Baked Challah French Toast with Caramelized Bananas

  1. avatar says: Zahava

    Is there a way to make this pareve? Also, how many cups of cornflakes is 2 cans?Thanks!

    • yes that’s 2 cups! not cans so sorry – will fix. And you can make this pareve: In place of 1 cup whole milk and 1/2 cup heavy cream use 1 1/2 cups soy milk (you can also use almond milk or do a mix of 1 cup soy or almond milk plus 1/2 cup coconut milk – the idea is to have 1 1/2 cups total of non-dairy “milk”) and just use margarine instead of butter — I like Earth Balance.

  2. avatar says: JoanKL

    Was 2 “cans” a typo? Did you really mean 2 cups?

  3. Oh My! I definitely meant 2 cups NOT cans will fix that! this recipe is AMAZING you are going to love it

  4. avatar says: EstiK

    Hmm. This sounds amazing! I would love to try it for a sunday brunch! Do you think the caramelizing will work with apples or pears? I love, love, love, bananas but the love of my life does not.

    • what is with that love of your life?!?! :-) you can caramelize apples, or pears, or pineapples or mangos…. enough options for ya?

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