Banana Stuffed French Toast

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
15 min
Cook:
35 min

Yield:
3 to 4 servings
Level:
Easy

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
  • 1 large unsliced loaf French bread, bread cut into 8 slices
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 1/2 cups whole milk
  • 2 teaspoons ground cinnamon
  • 1 teaspoon rum extract
  • Nonstick cooking spray
  • Confectioners' sugar, for garnish
  • Maple syrup, for garnish
Directions
  • Preheat oven to 350 degrees F.

  • Melt butter in a heavy bottomed 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 soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.

  • Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.

  • In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.

  • Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.

  • Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.


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    This recipe is featured in:

    Breakfast for Dinner