Crispy Walnut Banana Bread French Toast with Tahini Caramel Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider adding a tiny pinch of cinnamon or nutmeg to the custard base if you enjoy warmer spice profiles.

You can also experiment with different types of tahini; a light, roasted tahini will provide a milder flavor, while a darker, unhulled tahini will offer a more intense, nutty profile that pairs beautifully with the maple syrup.

If you find that the caramel sauce is too thick for drizzling, add a teaspoon of warm water or additional maple syrup to reach your desired consistency.

Always whisk the sauce vigorously right before serving to ensure the emulsion is stable and glossy, which provides a professional finish to the dish when poured over the crispy French toast.

Variations

• Chocolate Walnut Twist: Add one tablespoon of unsweetened cocoa powder to the custard mixture for a deep, chocolatey base. Top with a sprinkle of dark chocolate shavings instead of sea salt for a decadent dessert-style breakfast.
• Spiced Orange Zest: Incorporate one teaspoon of freshly grated orange zest into the custard. The bright citrus notes cut through the richness of the tahini and brown butter, providing a refreshing flavor profile that balances the sweetness.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days; reheat in a toaster oven to restore the crust.

Freezer

Not recommended, as the texture of the banana bread and the custard will degrade significantly upon thawing.

Reheat

Reheat in a preheated 350°F oven for 5 to 7 minutes until crispy, or use a toaster oven on a medium setting.

Store any leftover French toast in an airtight container in the refrigerator for up to 2 days. The tahini caramel sauce should be stored separately in a small glass jar or airtight container to maintain its texture and prevent it from being absorbed by the bread.

Keep the sauce at room temperature if you plan to use it within the day, or refrigerate it for up to a week.

You can prepare the custard mixture up to 24 hours in advance and keep it refrigerated in a sealed container.

The tahini caramel sauce can also be made ahead of time and stored in the pantry; if it thickens too much, simply warm it gently in the microwave or in a small saucepan over low heat until it becomes fluid and easy to pour again.

Serving ideas

Serve the French toast immediately while it is hot and crispy for the best texture. Place two slices on each plate and drizzle the salted tahini caramel generously over the top. Add a final flourish of flaky sea salt to emphasize the savory notes, which contrasts wonderfully with the sweet banana and maple flavors of the bread.

Consider serving this dish with a side of fresh fruit, such as sliced bananas or berries, to add a bright, acidic contrast to the richness of the toast. A side of lightly whipped coconut cream can also provide a light, airy accompaniment that complements the tropical notes of the coconut milk used in the custard base.

Frequently asked questions

Recipe card

Crispy Walnut Banana Bread French Toast with Tahini Caramel

Prep 5 minCook 5 minTotal 10 minServes 2

Ingredients

• 4 slices (3-centimeter thick) walnut banana bread
• 2 eggs
• 60 ml coconut milk
• 4 g ground cardamom
• 25 g brown butter
• 30 g tahini
• 30 ml maple syrup
• 1/4 tsp flaky sea salt, for serving

Instructions

1. 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.
2. 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).
3. 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.

Contains: gluten, eggs, milk, tree nuts, sesame

Food safety: This recipe includes eggs that are not cooked through. Use pasteurised eggs for pregnant women, young children, older adults and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

480

Protein

12 g

Carbohydrates

55 g

Fat

24 g

Fiber

4 g

Sugar

28 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.