Description
Banana Stuffed French Toast is a decadent breakfast treat featuring thick slices of brioche bread filled with a creamy banana and cream cheese mixture. The stuffed bread is dipped in a cinnamon-spiced egg batter and pan-fried until golden and crispy, creating a perfect blend of sweet, creamy, and buttery flavors. Serve warm with your favorite toppings like maple syrup, whipped cream, or fresh fruit for an indulgent morning meal.
Ingredients
Filling
- 4 tablespoons butter
- 1/4 cup light brown sugar
- Pinch ground cinnamon
- 3 ripe bananas, peeled and cut into 1/2-inch-thick rounds
- 4 ounces cream cheese, room temperature
Bread
- 12 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
- Butter
- Maple syrup
- Fresh fruit
- Whipped cream
- Powdered sugar
Instructions
- Prepare banana sauce: Melt butter in a large skillet over medium heat. Add brown sugar and a pinch of cinnamon, stirring constantly until sugar dissolves into a smooth sauce. Add banana rounds and gently toss to coat. Cook until bananas soften slightly and meld with the sauce, then transfer to a bowl and cool completely; refrigerate to speed cooling.
- Mix filling: Once the banana mixture is cool, add room temperature cream cheese and lightly mash together until combined but still a bit chunky, creating a creamy, banana-filled spread.
- Assemble sandwiches: Spoon about 1/6 of the cream cheese-banana mixture onto one slice of bread and top with another slice, creating stuffed sandwich pairs. Repeat for all slices. Place sandwiches in the refrigerator to firm up while preparing the batter.
- Make egg batter: In a medium shallow bowl, whisk together eggs, whole milk, ground cinnamon, and rum extract if using. Set aside.
- Cook the stuffed French toast: Heat 1-2 tablespoons butter in a large skillet over medium heat. Dip each sandwich in the egg batter, soaking each side for about 3 seconds. Place in the skillet and cook for 2-3 minutes per side until golden brown and cooked through. Clean skillet between batches if needed.
- Keep warm and serve: Transfer cooked French toast to a cookie sheet and keep warm in a 200°F oven until all are cooked. Serve warm topped with butter, maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Notes
- Using thick slices of sturdy bread like brioche or challah helps hold the filling without becoming soggy.
- Refrigerating the filled sandwiches before cooking prevents the filling from leaking.
- Optionally add rum extract to the batter for a subtle warm flavor note.
- You can substitute brown sugar with white sugar, but brown sugar adds a richer caramel flavor.
- To keep cooked French toast warm without drying, place them on a cookie sheet in a low oven set to 200°F.
