Banana stuffed French toast is perfect for Sunday brunch, Easter Sunday, or even Wednesday morning. I love breakfast! Eggs, pancakes, waffles, you name it, I’ll eat it! That being said, I don’t love the typical stuffed French toast that you find at a restaurant. Often times the filling is a cream cheese base and there are nuts and cornflakes and all kinds of things that make it too over the top for me. Instead, I decided to come up with my own version of stuffed French toast.
I fill pockets of brioche bread with ripe bananas then dip it into the classic egg mixture and cook it up until golden brown. What you end up with is a sweet, melt-in-your-mouth breakfast dish that will wow your taste buds. This dish is decadent, but still pretty easy to put together and cook. I can’t wait for you to try it!
Here’s what you need to make Banana Stuffed French toast:
The bread is very important when making French toast. For this recipe, I suggest using brioche or challah bread. If you can find an uncut loaf, grab that, but if you can only find pre-sliced that will work too. I’ll explain below how to use both options. Next, you need a couple of ripe spotted bananas for the filling. Additionally, you need two eggs, half and half, milk, cinnamon, nutmeg, and vanilla extract.
How to make stuffed French toast:
To start, mix up the egg mixture. Combine 2 eggs, 1/2 cup of half & half, 1/4 cup milk, some cinnamon, nutmeg, and vanilla extract. Whisk until it’s fully combined.
Cut the bananas!
I prefer them to be cut length-wise rather than in small rounds. They stay together better and are easier to put into the bread pockets. First, I cut the banana in half across the middle so you have 2 halves. Then I cut one half in half again, but lengthwise. Next, I cut the piece in half again so there are 4 long thin slices. Repeat with the other half. If you are working with a small banana then you probably won’t need to cut it so many times.
If using an uncut loaf:
If using an uncut loaf, here’s how to cut the slices. You are going to need 4 slices about 1-inch thick. However, you do not want to cut all the way through to the bottom. Cut about 1/2 of the way down, leaving the bottom fully intact. So the top should open, but the bottom stays together creating a “pocket.” This is where you will stuff your bananas into. Do not overstuff or the filling will come out!
If using a pre-sliced loaf:
If using a pre-sliced loaf, you need 8 slices of bread. I like to grab the pieces from the middle of the loaf because they tend to be a bit bigger and more uniform in size.
Stuff the bread!
If using bread “pockets” carefully open the top and gently put 2 slices of the cut banana slices inside. Press down along the top edge to seal the pocket. Repeat with the 3 remaining bread pockets.
If using the pre-sliced bread, take two pieces of bread and lie them face up on a flat surface. Place the banana slices on one side of the bread and place the other slice of bread on top. Gently press down all along the edges of the bread to seal the two pieces of bread together. Repeat this so you end up with 4 pieces of stuffed bread.
Bread stuffed with bananas
Soak the bread!
Using a 9×13 inch glass dish put the stuffed bread inside. Next, pour the egg mixture over the top of the bread. After that, carefully lift up the bread so the egg mixture can go underneath fully coating all the bread. You’re going to soak the bread pockets in the egg mixture for about 10-15 minutes. Lastly, gently flip over at least one time during the soak.
Let’s cook the stuffed French Toast!
To begin with, I like to use a grill/griddle pan, but a large fry pan will also work. Firstly, warm up the pan and melt a couple of tablespoons of butter. Once the pan is warm, add your soaked bread to the pan. However, be sure to let the excess egg drip off before adding it to the pan. Secondly, cook for 4-5 minutes on low-medium heat on both sides until golden brown. It’s very important not to cook these up too fast or the egg custard in the middle will be uncooked. Finally, cook on low-medium heat for at least 4 minutes on each side.
Serve warm with a dust of powdered sugar and some warm maple syrup on the side. I love this French toast with some fresh blueberries or sliced strawberries on top. Enjoy!
Other breakfast recipes you might enjoy!
Watch a video of me making Banana Stuffed French Toast here! https://www.instagram.com/p/CcQxAEiggy4/
Banana Stuffed French Toast
This banana-stuffed French toast is perfect for Sunday brunch. Buttery brioche bread is stuffed with bananas and then soaked in a classic egg, milk, and spice mixture and cooked until golden brown. Dusted with powder sugar and drizzled with warm maple syrup!
Ingredients
- 1-2 ripe (spotted) bananas, cut in half then cut lengthwise
- 1/2 cup half and half
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 4 1-inch slices of Brioche or Challah bread *see note*
- 2 tbsp butter for cooking
- Powder sugar & Maple syrup for topping
- Optional topping- fresh blueberries, sliced strawberries, and sliced bananas
Instructions
1. Combine half and half, milk, eggs, vanilla, cinnamon, and nutmeg in a medium bowl. Whisk to combine.
2. If using a whole loaf of bread that has not been pre-sliced you’ll need to cut the bread. Cut bread into 1-inch slices. You’ll have four slices. Then, cut each slice (ALMOST) in half horizontally leaving the bottom edge intact and creating a pocket. If using pre-sliced bread. Use 8 slices in total. Place two pieces on a flat surface. Top one slice of bread with bananas then place the other slice of bread on top. Press down around the edge of the bread to create a seal. You will press the two slices of bread together creating one piece. Repeat so you have a total of four pieces with bananas inside.
3. Cut the banana in half then cut it lengthwise. You don’t want the slices to be too thin, or too thick. So cut again lengthwise so you have enough for all the pockets.
4. Stuff each bread pocket with bananas. Do not overstuff!
5. Using a 9x13 inch baking side carefully arrange bread pockets in the dish.
6. Pour egg mixture over bread soaking slices. Lift up the bread to make sure the bottom has the egg mixture on it as well. Turn bread over once or twice to allow the bread to absorb most of the liquid. About 10-15 minutes
7. Using a griddle pan or large frying pan, melt butter over low-medium heat carefully add the bread pockets and cook for about 3-5 minutes on each side until golden brown. It’s important not to have the fire up too high because the outside will cook and the inside will not. So cooking low and slow is key to this part! Once both sides are golden brown and it has cooked for at least 4 minutes on both sides, remove from the pan and serve.
8. Dust with powder sugar and drizzle with warm maple syrup. Top with fresh berries and enjoy!
Notes
- Once fully cooked the inside will be soft and have almost a creamy texture. The egg turns into a custard and it literally melts in your mouth. The inside should not be wet or runny. If it is, return the piece to the pan and cook over low heat.
- To clarify the bread instructions. If using a whole loaf that has not been pre-cut: you need to cut 4 pieces about 1-inch thick. Then you will cut halfway through each piece leaving the bottom part of the bread intact creating a pocket to stuff the bananas into. If using pre-sliced bread you need 8 slices of bread. 2 slices create one piece. You will take 2 slices and place bananas on one side and top with the other piece of bread. Press firmly around the edges so it creates a seal.
Repeat this again until you are left with 4 pieces of stuffed bread.
