Sunday Breakfast - Banana Stuffed French Toast
My parents took Daisy overnight for us so we could enjoy a late night out with friends, so I wanted to cook them a nice breakfast when they brought her back this morning. I decided to do a stuffed French toast and browsed some recipes for ideas on what to use for the "stuffed" part. This recipe looked really good, so I changed some things, took some things out, and added some things to make it my own. Ingredients
- 1 loaf of French bread
- 1 banana
- 2 tbsp brown sugar
- 3 eggs
- 1/4 cup milk
- 1 tsp sugar (plain old granulated sugar)
- a few dashes of nutmeg
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- Powdered sugar
- Strawberries for garnish
Directions
- Heat a bit of olive oil and butter in large nonstick pan or griddle; I like to use a large griddle that covers 2 burners. Additionally, preheat oven to 300 degrees.
- Slice bread into slices about 1 1/2 inches thick, not using the ends (I got 6 slices out of a regular loaf of French bread). Then slice 3/4 of the way through each slice, just about in the middle, making a slit for the stuffing.
- Mix thinly sliced bananas with brown sugar
- Whisk eggs with milk, nutmeg, cinnamon, vanilla extract, and regular sugar
- Take a spoonful of the banana mixture and put it into the slit of each piece of bread. Make sure the bread closes around the stuffing.
- Dip stuffed bread in the egg mixture being sure to coat both sides and edges completely. Let the bread sit in egg mixture just a touch longer than you would with a thinner bread; you want to make sure the egg soaks more than just the surface of the bread.
- Put the bread onto the griddle and cook on each side for about 3 minutes, until golden brown.
- Transfer bread to a cookie sheet and bake in the oven for about 5 minutes to cook the bread all the way through.
- To serve, I sprinkled a bit of powdered sugar onto each piece of toast and also garnished with a strawberry that I cut into a fan.
WOW!!! YUM! Just a touch of maple syrup made it complete. The bread was sweet and crunchy, and the stuffed center was a gooey, tasty surprise.
I can imagine making this toast with all sorts of fillings - apple, strawberries or a mixture of berries, pears, or mango and papaya for a Caribbean flair.
