french toast with banana pecan caramel sauce

Mondays through Fridays are for bowls of cereal. Saturdays are for taking french toast to the next level.


So let’s use whole wheat bread but then top it with bananas and pecans and made-from-scratch caramel sauce and shredded coconut.

Sound good? Cool.


  • 6 slices whole wheat bread
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup shredded coconut
  • 3 tablespoons butter
  • 1/4 cup brown sugar
  • 3 tablespoons water
  • 1 sliced banana
  • 1/4 cup chopped pecans


1. Melt butter in a saucepan over medium heat. Add brown sugar and water, turn up the heat and stir. Let the mixture simmer for two minutes until it thickens but don’t let it burn. Remove from heat and mix in bananas and pecans.

2. Whisk eggs, milk, vanilla and coconut in a shallow bowl. Heat pan or skillet over medium heat. Dredge each slice of bread in the mixture until fully covered. Set on the griddle and cook for 3 minutes on each side or until browned. Remove from heat, set on a plate, drizzle with banana pecan caramel sauce and top with extra coconut.

Happy weekend!

[adapted from this french toast]



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