Cinnamon Raisin French Toast with Sautéed Bananas & Baileys Whipped Cream


That title is a mouthful, I know. There’s so much good stuff here, we had to cram it all in the title.

Have we ever mentioned that sometimes the easiest recipes are the hardest for us? Despite the long title this recipe should be quick and simple. We used good, store-bought Cinnamon Raisin bread from Marianos, the sauted bananas cook in about 3 minutes and the Baileys whipped cream takes about 4. The problem was that neither Kara or I knew how to make french toast! It took a few minutes to get our groove, the first 2 slices definitely got thrown in the garbage. But now we’re pros!

This french toast was so decadent! Pancakes and french toast are my FAVE breakfast foods. It’s pretty much like eating dessert for a meal…how can you go wrong with that? The spiked bananas and whipped cream were extra indulgent and delicious and the addition of cinnamon raisin bread complimented everything else that we had going on.


Here’s what you’ll need

Whisk together milk, egg, vanilla and cinnamon in a shallow bowl

Soak both sides of the bread in the milk mixture

Cook the french toast until golden brown, flip halfway through

In a separate skillet, cook the bananas in butter and brown sugar. When done, set aside

Remove from heat and add just a splash of Baileys

Meanwhile, make the Baileys Whipped cream.

There is nothing better than a messy, indulgent and decadent breakfast!


Cinnamon Raisin French Toast with Sautéed Bananas & Baileys Whipped Cream

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast


  • 6 slices cinnamon raisin bread
  • 1 whole egg
  • 1/2 cup cup milk
  • 1 tbsp vanilla
  • 1 tbsp cinnamon
  • 1/2 cup heavy cream
  • 3 tbsp Baileys, divided
  • 1 tbsp sugar
  • 2 bananas, peeled and sliced
  • 2 tbsp butter
  • 1/4 cup brown sugar
  • walnuts, roughly chopped


  • In a large shallow bowl, whisk together egg, milk, vanilla and cinnamon. Submerge 2 slices of cinnamon raisin bread at a time in the milk mixture. In a large skillet, cook over medium heat until golden brown, about 2 minutes per side.
  • While the french toast is cooking, heat butter in a separate skillet over medium heat. Add brown sugar and banana slices, gently stir. Cook for 2 minutes, until bananas have softened and slightly caramelized. Remove from heat and add 1 tablespoon of Baileys. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream until medium peaks form, about 4 minutes or so. Sweeten with sugar to taste and mix to incorporate. Add 2 tablespoons of Baileys and gently fold in.
  • Stack the french toast on 2 plates and top with a generous dollops of Baileys whipped cream, several banana slices and sprinklings of chopped walnuts. Serve immediately.
Keyword toast