It's hard to find French toast that really stands out when you brunch religiously, but at Little Giant, even the most familiar rendition gets a twist. More giant than little, it starts with four thick slices of homemade Pullman bread—one of the only ways to improve upon challah. Soaked through on the inside, crisped on the outside, it's a wonderful base for sweet and sticky caramel toffee sauce, bananas, and the pièce de résistance: a scoop of banana gelato.
It's reminiscent of the hot-and-cold sensation of my favorite diner desserts, and just like with those, you can't eat this whopping portion fast enough before the gelato melts. No matter: banana gelato soup is just as good, and frankly, the bread is good enough on its own to make a great dish—gelato, soup, or none of the above.
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