Mexican French Toast

So, you’ve seen my review of the amazing Mexican French Toast at Dos Caminos, right? That caramel banana goodness was seriously life-changing! If you’re like me and can’t get enough, or if you can't make it to New York, don't worry, I've got you covered. I've been experimenting in my own kitchen to recreate that magic, and I’m excited to share some tips and a simple recipe so you can enjoy a taste of that Mexican-inspired breakfast at home too! The secret to truly decadent French toast really starts with the bread. For that perfect fluffy-yet-crispy texture, I highly recommend using thick-cut brioche bread. It soaks up the custard beautifully without falling apart and gets wonderfully golden brown. If you can find 'pan tostado brioche' or even just a good quality brioche loaf, you're already halfway there. Alternatively, challah bread or even a day-old regular artisan loaf works great if you can't find brioche. Here’s a simplified version of how I make my own Mexican-style French Toast: What you’ll need: 4-6 slices of thick-cut brioche bread (or similar) 2 large eggs 1/2 cup milk (whole milk or a dairy-free alternative works) 1/4 teaspoon ground cinnamon Pinch of nutmeg (optional, but adds a nice warmth) 1 tablespoon granulated sugar 1/2 teaspoon vanilla extract Butter or oil for cooking For the Caramelized Bananas & Sauce: 2 ripe bananas, sliced 2 tablespoons unsalted butter 1/4 cup brown sugar 2 tablespoons heavy cream (optional, for a richer sauce) Powdered sugar for dusting Let’s Get Cooking! Prepare the Custard: In a shallow dish, whisk together the eggs, milk, cinnamon, sugar, and vanilla extract until well combined. This is your French toast dip! Dip the Bread: Carefully dip each slice of brioche bread into the egg mixture. Make sure both sides are evenly coated but don't let it soak too long, especially if your bread is fresh, or it might get soggy. You want it to absorb the flavor without becoming a mushy mess. Cook the French Toast: Heat a lightly buttered or oiled griddle or non-stick pan over medium heat. Place the soaked bread slices on the hot surface and cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining slices. Make the Caramelized Bananas: While your French toast is cooking, melt the 2 tablespoons of butter in a separate small pan over medium heat. Add the sliced bananas and brown sugar. Cook for 3-5 minutes, gently stirring, until the bananas are softened and coated in a gooey, rich caramel sauce. If you want an even creamier sauce, stir in the heavy cream at the very end and let it warm through. Assemble and Serve: Place your warm Mexican French Toast slices on a plate. Spoon generous amounts of the warm caramelized banana slices and the rich caramel sauce over the top. For that extra touch of perfection, dust generously with powdered sugar, just like how I remember it! This homemade version might not be exactly like the one at Dos Caminos, but it captures that same incredible flavor profile and sweetness. It’s perfect for a weekend brunch or whenever you need a little taste of that caramel banana bliss. Enjoy experimenting and making this dish your own!