Crispy Walnut Banana Bread French Toast with Tahini Caramel Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go, as the searing process moves quickly. Slice the banana bread into uniform 3-centimeter thick slabs to ensure they cook evenly. Have your whisk and mixing bowls prepared on the counter.

Clear your workspace to allow for the quick transfer of the bread from the custard bowl to the hot skillet, minimizing the time the bread spends soaking in the liquid to prevent it from becoming overly soggy or breaking apart.

Instructions

Custard preparation

1. 1Prepare the custard
   Whisk the eggs, coconut milk, and ground cardamom together in a shallow bowl until the mixture is completely uniform and smooth. Ensure the cardamom is well-distributed to provide a consistent spiced flavor throughout the custard base before you begin dipping the bread slices.
   Look for The mixture should be pale and fragrant with no visible egg streaks.
   Tip Using day-old bread helps the slices absorb the custard without falling apart during the cooking process.

The custard should be perfectly smooth with no large clumps of cardamom. The consistency should be thin enough to coat the bread easily but thick enough to cling to the surface. Check that the eggs are fully incorporated into the coconut milk, creating a cohesive, pale yellow mixture that smells aromatic and slightly floral from the spice.

Searing the bread

2. 2Sear the French toast
   Dip each thick slice of walnut banana bread into the custard, ensuring both sides are coated but not saturated. Heat the brown butter in a cast-iron skillet over medium-high heat. Once the butter is foaming, add the bread slices and cook for 2.5 minutes per side until deeply caramelized and crispy. To cook the eggs through to a safe temperature, ensure they reach 160°F (71°C).
   Look for The bread should have a dark golden-brown crust and smell like toasted nuts and butter.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not crowd the skillet; cook in batches if necessary to maintain the high heat required for a perfect crust.

Watch for the butter to turn a light golden color and smell nutty, which indicates it has browned. The bread should develop a dark, crispy crust within the specified time. If the bread is browning too quickly before the center is set, reduce the heat slightly to ensure the custard cooks through without burning the exterior of the banana bread.

Finishing with caramel

3. 3Whisk and serve the caramel
   While the bread finishes cooking, whisk the tahini and maple syrup together in a small bowl until they emulsify into a smooth, glossy caramel sauce. Drizzle the finished sauce generously over the hot French toast and sprinkle with a pinch of flaky sea salt to balance the sweetness.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip If the tahini is very thick, microwave it for 10 seconds before mixing to make it easier to combine.

The tahini and maple syrup should be combined until the mixture is completely smooth and glossy, with no visible streaks of tahini. The sauce should be pourable but have enough body to cling to the toast.

Taste a small amount to ensure the ratio of nuttiness to sweetness is balanced before drizzling it over the hot, freshly cooked French toast.

Common mistakes

A common mistake is soaking the bread for too long, which can cause it to disintegrate in the pan; a quick, decisive dip on each side is all that is needed.

Another error is using too little butter or a pan that is not hot enough, which results in soggy, pale bread rather than a crispy, caramelized crust. Always ensure the butter is foaming before adding the bread, and avoid overcrowding the pan, which lowers the temperature and prevents proper browning.

How to tell it’s done

The French toast is done when the exterior has achieved a deep, golden-brown crust and the interior has reached a set, cooked texture.

Using a food thermometer, check the center of the thickest slice to ensure it has reached an internal temperature of at least 160°F (71°C) to ensure the eggs are fully cooked. The bread should feel firm to the touch when pressed gently, and the custard should no longer look wet or runny in the center.

• Egg dishes: 160°F (71°C) in the thickest part