Banana Cajeta French Toast Stack

Cajeta is often confused with caramel sauce or dulce de leche. Though they are not the same. Caramel sauce is made with cow’s milk and cajeta is made using goats milk.

This distinction gives cajeta a unique flavor, a thicker consistency, and generally a darker color.

Unlike the name suggests, French toast is not a French cuisine food. The name “French toast” first appeared in England when a man named Joseph French coined the term in 1724.

Since then, the dish has shifted from two slices of bread with maple syrup to a french toast casserole – like this Instant Pot Blueberry French Toast Casserole with Maple-Banana Syrup.

Or rolled and stuffed, like these French Toast Fruit Roll Ups.

And you can even stack them – like with this Banana Cajeta French Toast Stack recipe.

You can use white sandwich bread, brioche, challah, whole-wheat, and even real fermented sourdough such as is used in this recipe.

This stacked French toast features cajeta, real maple syrup, bananas and roasted hazelnuts.

Roasting them enhances their natural flavor while adding a little extra crunch to the Banana Cajeta French Toast Stack.

Banana Cajeta French Toast Stack

3 slices real fermented sourdough, each slice cut in half

4 tablespoons butter, divided

2 large eggs, room temperature

1/4 cup sour cream, room temperature

2 medium sized firm bananas, still yellow, with no green or brown spots, each banana make 12 round slices

1/2 cup cajeta

1/4 cup real maple syrup

1/4 cup hazelnuts, roasted, chopped

Heat oven to 350 degrees.

Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.

Roast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.

Place roasted nuts on a clean kitchen towel, cover, and let steam for 1 minute.

Using the towel, gently rub the hazelnuts to release their skins. * See Cook’s Notes

Preparing Bananas and Cajeta Syrup

In a small bowl add the cajeta. Add the 24 slices of banana and mix to coat well. Remove coat banana slice with a fork to a plate. set aside.

Next, add maple syrup to remaining cajeta in the bowl and mix until smooth and well combined. Set aside.

Making The French Toast

In a pie dish or similar dish, add eggs and sour cream, whisk vigorously until sour cream is no longer lumpy.

Place a large non stick skillet over medium high heat. Add 2 tablespoons of butter and melt.

One at a time, dip three half slices of bread into egg mixture and place into the skillet and cook 2-3 minutes each side. *See Cook’s Notes

Place toasted slices onto a plate and repeat with the 3 remaining half slices.

Cook’s Notes

Hazelnuts: If you do not use all of the roasted hazelnuts, store them in the refrigerator or the freezer and not in the pantry, as they will spoil easily, especially when roasted.

French Toast: Soak the bread long enough for the liquid to absorb to the middle of the slice.

Building Your Stacked French Toast

Add on half slice bread to a large plate. Place evenly, 4 cajeta coated banana slices onto bread. Repeat with two more half slices.

Next, pour some cajeta syrup over stack. Sprinkle some chopped hazelnuts. Serve and enjoy!!

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