Recipe: Bananas Foster French Toast Kebabs

updated May 1, 2019
Bananas Foster French Toast Kebabs
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(Image credit: Kaitlin Flannery)

French toast is incredibly delicious, but it’s not exactly portable — especially when topped with bananas and caramel. Because of this, it’s never been an option for my brunch parties since I just don’t have enough chairs around my dining room table to accommodate my guests.

Thankfully, threading French toast cubes onto kebabs totally solves the problem while, at the same time, making the dish more fun. You get all the flavors and textures you love in French toast, and you still have a free hand to hold a mimosa!

(Image credit: Kaitlin Flannery)

I like to use sourdough for French toast because I find it has more structural integrity than brioche or challah (which is particularly important for this application since it’s on a skewer). Slice the bananas as thick or as thin as you like, and thread them whichever way you think looks best. For a little extra kick, add a couple tablespoons of rum to the caramel sauce before drizzling over the kebabs.

Make Your Own Caramel Sauce: How To Make Caramel Sauce

Bananas Foster French Toast Kebabs

Makes about 45 skewers

Nutritional Info


  • 1 1/2 pound

    loaf sourdough bread

  • 1 1/2 cups


  • 5

    large eggs

  • 3 tablespoons

    granulated sugar

  • 1 teaspoon

    ground cinnamon

  • 1 teaspoon

    vanilla extract

  • Olive oil

  • 7 to 9


  • 45

    wooden skewers

  • Caramel sauce, for drizzling


  1. Using a serrated knife, remove all the crust from the bread. (Discard or save for DIY breadcrumbs.) Cut the loaf into 1-inch cubes; set aside.

  2. In a large bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla.

  3. Lightly coat a large, nonstick frying pan with oil and set over medium heat. When the pan is hot, drop a handful of the bread into the milk mixture. Allow to soak for about 30 seconds, then, one by one, arrange them in a single layer in the hot pan. Don't crowd the pan; make sure there is room between each cube so they brown nicely. Let cook for about 1 minute, then flip and cook 1 minute more. Remove from the pan and set on a plate. Repeat until all the bread has been soaked and cooked.

  4. Cut 3 of the bananas into 1/4- to 1/2-inch-thick slices. Thread alternating slices of bananas and pieces of French toast onto the skewers, slicing more bananas as needed. Arrange on a platter and drizzle with caramel.