Banana Stuffed French Toast

Banana Stuffed French Toast – bananas and cream cheese sweetened and stuffed in between two pieces of bread and cooked to perfection. This breakfast is always a hit!

BANANA STUFFED FRENCH TOAST RECIPE

You’ve got to smell this one cooking. Unbelievable.

HOW TO MAKE STUFFED FRENCH TOAST

1. Melt butter in a large skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together.
2. Let cook until the bananas are slightly soft and incorporated into the sauce. Remove to a bowl and let cool completely. You can speed this up by placing it in the fridge. Once cool, add cream cheese and mash lightly.
3. Gently spoon 1/6 of the cream cheese mixture on one slice of bread and top with another slice. Repeat with remaining bread. Refrigerate the prepared bread slices while you prepare the batter. This helps the filling stay firm.
4. For the egg batter, add the eggs, milk, ground cinnamon and rum extract if using to a medium shallow bowl and mix well. Set aside.
5. In a large skillet, melt about 1-2 tablespoons butter over medium heat. While butter is melting, dip a few pieces (how ever many can fit in your skillet) in the milk mixture for 3 seconds per side. Place in the skillet and cook for 2-3 minutes per side until golden brown. Wipe out skillet in between batches if necessary.
6. Keep warm in the oven on a cookie sheet at 200 degrees F. until ready to serve. Serve warm with butter, maple syrup, fruit, whipped cream, or powdered sugar.

OTHER BREAKFAST RECIPES

• German Pancakes
• Healthy Oatmeal Pancakes
• French Toast Roll-Ups
• Jelly Roll Pancakes
• Cheesy Baked Eggs
• Confetti Bacon Hash Brown Casserole
• Martha’s Breakfast Casserole
• Blueberry Croissant Puff
• Banana Muffins
• Cinnamon Roll Breakfast Bake
• Fluffy Pancakes

Banana Stuffed French Toast

5 from 3 votes

Banana Stuffed French Toast - bananas and cream cheese sweetened and stuffed in between two pieces of bread and cooked to perfection. This breakfast is always a hit!

Print Pin Rate

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 6 servings

Ingredients

• 4 tablespoons butter
• 1/4 cup light brown sugar
• Pinch ground cinnamon
• 3 ripe bananas, peeled, cut into 1/2-inch-thick rounds
• 4 ounces cream cheese, room temperature
• 12  slices thick slices Brioche challah, French bread, or Italian bread

Egg Batter:

• 4 large eggs
• 1 cup whole milk
• 1 teaspoon ground cinnamon
• 1 teaspoon rum extract, (optional)

Optional Toppings:

• Serve warm with butter, maple syrup, fruit, whipped cream, or powdered sugar.

Instructions

 

• Melt butter in a large skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together.
• Let cook until the bananas are slightly soft and incorporated into the sauce. Remove to a bowl and let cool completely. You can speed this up by placing it in the fridge. Once cool, add cream cheese and mash lightly.
• Gently spoon 1/6 of the cream cheese mixture on one slice of bread and top with another slice. Repeat with remaining bread. Refrigerate the prepared bread slices while you prepare the batter. This helps the filling stay firm.
• For the egg batter, add the eggs, milk, ground cinnamon and rum extract if using to a medium shallow bowl and mix well. Set aside.
• In a large skillet, melt about 1-2 tablespoons butter over medium heat. While butter is melting, dip a few pieces (how ever many can fit in your skillet) in the milk mixture for 3 seconds per side. Place in the skillet and cook for 2-3 minutes per side until golden brown. Wipe out skillet in between batches if necessary.
• Keep warm in the oven on a cookie sheet at 200 degrees F. until ready to serve. Serve warm with butter, maple syrup, fruit, whipped cream, or powdered sugar.

Notes

Source: Down Home With the Neely's

Cuisine: American

Course: Breakfast

Author: Christy Denney