banana & dulce de leche french toast

banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast

This french toast is based on the version at BB’s diner – a Toronto filipino brunch spot in a two-floor semi-detached, charmingly retrofitted with what could be pastel-coloured 80s McDonald’s booth seating covered with vibrantly flowered tablecloths and mismatched vintage china.

And the food trumps even the charming interior design. Their tapsilog is a trifecta of runny-yolked eggs, addictively pungent garlic fried rice and crisp fried milkfish dipped in tart vinegar. Another one: an omelette of fluffed egg melded with melting, charred eggplant, showered in golden rosti. Out of all of this though, the french toast is my favourite.

It looks unassuming – square white bread, sliced at a regular thickness, the custardy interior cooked until a bit firm. But pale gold banana dulce de leche lies below a whispery canopy of powdered sugar, slivered almonds and shredded coconut. The toast itself rests in a pool of warmed evaporated milk. It is every sort of delicious and comforting; think the mellow flavours, and the tres leches-crossed-with-porridge vibe from the bath of warm evaporated milk.

banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast
banana & dulce de leche french toast

I thought I’d try making it at home; thanks to the menu description and many components being fairly identifiable, I piled them one on top of the other and hoped for the best – and it was delicious! My version is quite simple to make, and I think rather comparable (I could be missing some more coconut action somewhere – oh and toast your coconut!). If you prepare the banana dulce de leche ahead of time, it’s no more work than a typical french toast with garnishing. But of course, if the opportunity were to arise, I would highly recommend trying the original!

It’s especially that pool of evaporated milk that I love. I’m thinking I could try making bostock and serving it in evaporated milk next.

Edit Oct 2020: I am sad to report that, months later, BB’s Diner has closed. This has been a harsh time for many businesses, but restaurants especially. However, the owners have hinted that BB’s Diner may one day return – and I really hope they do!

banana & dulce de leche french toast

banana & dulce de leche french toast

Inspired by BB’s diner.

banana dulce de leche

  • condensed milk
  • banana

french toast

  • two slices bread (if you’re in Toronto, I recommend the white pullman loaf from Blackbird Bakery! Otherwise, photographed is a 1.25x recipe of Chopstick Chronicle’s shokupan made in a 9x4x4″ pullman tin.)
  • 1 egg
  • 1 1/2 tbsp milk
  • 1/4 tsp vanilla extract
  • couple pinches salt
  • couple pinches ground cinnamon
  • butter to cook with

assembly

  • about 1/4 c evaporated milk
  • pinch ground cinnamon
  • unsweetened shredded coconut, lightly toasted if desired
  • blanched slivered almonds
  • powdered sugar

For the dulce de leche: Use the condensed milk to make dulce de leche – for example, the unopened can way. If you are unwise like me and have part of an already opened can of condensed milk, you can cook it in a saucepan on the stovetop until it is sufficiently caramelized but then very, very thick and hard once cooled and then need to reconstitute it into a soft form by dissolving it in an appropriate amount of milk.

Once you have some dulce de leche – however you got there- cut a banana into slices. Heat a saucepan with a tiny bit of butter and add the banana, cooking it until soft and half mush with some small chunks. Combine this with a 1/4 c of the dulce de leche, and set aside. This will make enough for 4-6 pieces of french toast, depending on how much you use per slice.

For the french toast: For two slices (multiply the ingredients as desired for more pieces of bread), whisk together the egg, 1 1/2 tbsp evaporated milk, vanilla extract, salt and couple pinches of cinnamon. Dip the slices in the egg mixture on both sides, and set aside ready to cook.

Heat the butter in a pan, add the slices, and cook on both sides. Especially if the banana dulce de leche is cold and firm, once the slices have been flipped, dollop 1 tbsp of banana dulce de leche on the cooked side of each slice so it can warm as the bottom side cooks.

Place the slice of french toast on top and spread the tbsp of banana dulce de leche over the surface. Sprinkle with unsweetened shredded coconut and slivered almonds. Dust with icing sugar. Heat the evaporated milk until hot in the microwave and whisk in a pinch of cinnamon. Spoon 2 tbsp of warm milk around the slice (or flood the bottom of each plate before laying down the slice).

Serve right away! Though I did find it reheats well in the microwave if you need to pause to take a picture.

4 thoughts on “banana & dulce de leche french toast

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