Scotty’s French Toast Foster


  • 4 slices bread (I like this with sourdough, but your choice)
  • 2 large eggs (come on, folks, spend the few extra cents on free-range)
  • 1/2 cup milk
  • 1/4 tsp. vanilla extract
  • Dash of nutmeg
  • Dash of cinnamon
  • 1 tsp. butter


  • 1 banana, sliced
  • 1 tsp. butter
  • 1 tsp. brown sugar
  • 1 tsp. rum (or substitute liquor of your choice, e.g., brandy, Amaretto, banana liqueur, etc.)
  • Powdered sugar

Toast instructions:

  1. “Tenderize” bread by poking several times with a fork (it will hold more milk/egg mixture this way).
  2. In a small flat-bottom dish of some kind, e.g., soup plate or sandwich-sized plastic storage container, scramble eggs with a whisk. Mix in milk, vanilla, nutmeg and cinnamon.
  3. Melt butter in pan or griddle on medium heat until butter starts to brown (brings out the buttery flavor with less butter).
  4. Soak each piece of bread in milk/egg mixture, turning 2-3 times to allow it to soak in evenly.
  5. Place soaked toast on griddle. Cook until brown on one side, flip and cook until brown on other side. Note: don’t be over-anxious to check how done it is. If you try to check too early, the egg mixture will stick to the pan. Give it at least 20 seconds.

Topping instructions:

  1. Melt butter in saucepan on medium heat.
  2. Sautee banana in butter for approximately 1 minute.
  3. Add brown sugar and liquor, stir until sugar is dissolved evenly.

Pour topping over toast, dust with powdered sugar. Enjoy!


  • If you want completely non-alcoholic, use 1/4 tsp. rum extract and 3/4 tsp. water
  • I tried not to make this any more fattening than needed. You can make it lower fat by cooking the toast with butter-flavored cooking spray instead of butter. For a richer dessert, double the other ingredients in the banana topping for more sauce.


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