Home Cook semi-finalist Joanne Ozug is in the kitchen preparing a delicious breakfast that can also be a dessert, too!

For the French Toast: serves 4

  • 3 large eggs
  • 1 cup half and half
  • ½ teaspoon ground cinnamon
  • 8 (1-inch) slices challah bread, preferably day old*
  • Butter, for the pan

For the Bananas Foster: serves 4

  • ½ cup unsalted butter
  • ½ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 3 large ripe but still firm bananas (no spots on peel)
  • ¼ cup dark spiced rum**


1. To make the french toast, in a medium bowl, whisk to blend the eggs, then whisk in the half and half and cinnamon. Pour the mixture into a flat rimmed tray (a rimmed half sheet pan is great) to soak the bread slices all at once. Soak the challah slices in the mixture for 30-60 seconds on each side, until all the custard has been absorbed.

2. Heat a nonstick skillet over medium heat and melt about a tablespoon of butter, or enough to coat the bottom of the pan. Add the soaked challah in a single layer and cook for about 2 minutes on each side, until golden.
To make the bananas foster, in a skillet set over medium heat, add the butter, brown sugar, cinnamon, and nutmeg. Cook and stir until the butter is melted, a couple minutes.

3. Peel and slice the bananas into ½” thick pieces. Add to the skillet and cook for 3 minutes on the first side, or until the bananas are golden on the bottom. Flip all the banana slices and cook for two minutes on the other side, until soft.
Remove the pan from the heat and add the rum. Return the pan to the stove and tilt to catch the flame and let the alcohol burn***. Once the flame burns out, the sauce is done.

4. Serve the french toast with the bananas and spoon the extra sauce over the top. Enjoy!