A Delicious Twist on a Classic: Banana Stuffed French Toast Recipe
Our UK trip to Dunster, England, inspired this French Toast recipe. Our Exmoor House Bed & Breakfast stay provided enjoyable breakfast options each morning. Among the options on the menu during our visit was just such a Banana Stuffed French Toast option.
We’ve recreated this breakfast entree with a few variations. Still, it reminds us of our incredible time in Dunster, England.
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The above image is our Banana Stuffed French Toast from our breakfast at Exmoor House Bed & Breakfast in Dunster, England.
What is Banana Stuffed French Toast
Banana Stuffed French Toast is a delicious breakfast dish that has recently gained popularity. It combines the classic flavors of French toast with a sweet and creamy banana filling, making it a perfect indulgent treat for any morning.
This dish typically starts with slices of thick bread, such as brioche or challah, then dipped in an egg and milk mixture and cooked until golden brown. The real star of this dish, though, is the banana filling. Sliced bananas are mixed with cream cheese, cinnamon, and a touch of honey to create a decadent spread that is then sandwiched between the slices of French toast.
Not only does this French Toast version taste amazing, but it also has become popular due to its versatility. It can be served as a sweet breakfast option but can also be dressed with savory additions such as bacon or maple syrup for a more balanced meal. This dish has become popular in brunch spots and cafes, often appearing on menus alongside other trendy dishes like avocado toast or acai bowls.
Banana Stuffed French Toast Recipe
Banana Stuffed French Toast
Recipe for Banana Stuffed French Toast
Ingredients
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 banana
- 4 1-inch slices bread (see directions for a cutting hint)
- 2 tablespoons unsalted butter
- Powdered sugar to dust
- Walnut pieces
- Maple syrup
Instructions
- Combine the milk, eggs, vanilla, cinnamon, and nutmeg in a bowl. Whisk together. Pour this custard mixture into a baking dish that is just large enough to hold the bread.
- Cut the banana into thin slices.
- Use a bread such as a day-old brioche or another unsliced bread that won’t crumble and break apart upon cutting. When we cut the bread, we want pockets in which to place the banana slices. Targeting a final bread thickness of about 1 inch, start to cut the bread at about 1/2 inch width, but stop cutting before you get to the bottom of the loaf. This will give you a pocket for the bread.
- Move your knife to cut a 1/2 inch away from your initial cut, this time cutting to the bottom of the loaf. Place banana slices inside the pocket you created, but do not overstuff.
- Place the stuffed bread pieces into the baking dish with the custard mixture. Allow them to soak for about 7 minutes on one side.
- Turn the slices over and let them soak for another 7 minutes to absorb all the liquid.
- Prepare a skillet for cooking the slices over low heat. We use a large square-shaped cast iron skillet, though a 12-inch round skillet will also work.
- Melt the butter in the skillet.
- Cook the stuffed bread slices for about 5 minutes per side.
Serving Recommendation
To serve, add a few more thin banana slices on top of the French Toast and sprinkle with a few walnut pieces—next, dust with powdered sugar. We serve our Banana Stuffed French Bread with a few vegetarian breakfast sausages on the side.
Serve with warmed maple syrup.
More Recipes Inspired By Our Travels
Homemade Five-Grain Oatmeal Recipe
Zucchini Curry Recipe
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