Try dessert for breakfast, and vice versa, with this spin on a favorite TikTok food trend: Easy Bananas Foster Custard French Toast. It’s just as fancy as it is simple.
Our custard French toast marries a nostalgia-inducing breakfast staple with the indulgence of creamy Greek yogurt and brioche bread. Top it with bananas, pecans and cinnamon for a sweet and plant-based treat. Voila! Additionally, you can try our Baked French Toast and see which variation you like the most!
2 pieces thick-cut brioche bread
3 tablespoons low-fat Greek yogurt (or fat level of choice)*
4 teaspoons brown sugar, divided
1 small banana, peeled and sliced
1 tablespoon unsweetened chopped pecans
1/4 teaspoon ground cinnamon
*Are you lactose intolerant? Because Greek yogurt has less lactose than regular yogurt, many lactose intolerance people can still enjoy this type of yogurt.
1. Preheat air fryer to 350 degrees Fahrenheit for 5 minutes.**
2. Use the back of a spoon to gently flatten the center of each piece of bread to create a well for the custard. Set aside.
3. In a small bowl, combine Greek yogurt, 2 teaspoons brown sugar and egg and whisk until the mixture is smooth.
4. Carefully spoon the custard mixture into the well on each piece of bread. Top with sliced bananas and pecans.
5. Combine remaining 2 teaspoons of brown sugar and cinnamon in a small bowl then sprinkle evenly over the top of each slice of bread.
6. Carefully transfer the bread slices to the basket of the air fryer, being careful not to spill the custard mixture.
7. Air fry the custard toasts for 8 minutes at 350 degrees F or until the top of the custard is firm and golden brown.
8. Use a spatula to transfer the custard toasts to a cutting board. Allow the toast to rest for at least 5 minutes, which will help the custard to set before cutting. Slice toasts in half diagonally and serve.
Notes: **Alternately, bake in a preheated toaster oven at 400°F until the custard is set and the toast is crisp, about 10-12 minutes.
Check out our Tropical variation of Custard French Toast here