BANANA STUFFED FRENCH TOAST
Kids and adults alike love this, and it is easy to do, but something different. Serve with warmed maple syrup.
Provided by Sherbg
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
- In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
- Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 52.6 g, Cholesterol 113.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 576.5 mg, Sugar 8.1 g
BANANA STUFFED FRENCH TOAST
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- 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.
BANANA STUFFED FRENCH TOAST, "ULTIMATE-STYLE"
Provided by Food Network
Time 43m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.
- In a medium bowl, mix together walnuts, brown sugar, and banana slices.
- Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up.
- Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.
- Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter.
- Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.
BANANA STUFFED FRENCH TOAST RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 14
Steps:
- Make the banana filling first. In a small skillet, melt the margarine. Add the brown sugar and pinch of cinnamon. Stir it a little until it gets more saucy. Add the bananas and cook until the bananas just start to soften. Remove from the heat and stir in the cream cheese until melted. Set aside to cool. Combine the rest of the dry ingredients in a 9 X 11-inch pan. Add the liquid ingredients and mix with a fork. It's okay to have lumps. Divide the filling among the french toast slices, stuffing them the best you can. Heat a large skillet over medium heat. Add enough oil to cover the bottom. Dip the stuffed slices into the batter, coating both sides. Place in the hot oil and cook until golden, about 5 minutes. Turn over to cook the second side, adjusting the heat if needed. Serve garnished with confectioner's sugar and maple syrup, if desired
BANANA STUFFED FRENCH TOAST
From Jesse Llapitan, Executive Chef, Palace Hotel, San Francisco. Serve with fresh fruit for a great breakfast. :)
Provided by 2Bleu
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a knife, slice the bread into triangles and make incisions on the edges of each piece. Cut the banana into small discs and stuff into pockets of the bread pieces.
- In a bowl, combine the milk, vanilla, cinnamon and eggs. Whisk lightly.
- Heat a nonstick pan over medium heat. Dip stuffed bread into egg wash and put into the pan (cook in batches if necessary). Cook until golden brown on both sides, 3 to 4 minutes each side.
- Remove from the pan and dust lightly with powdered sugar.
Nutrition Facts : Calories 2306.6, Fat 31.9, SaturatedFat 8.1, Cholesterol 322.1, Sodium 4808.2, Carbohydrate 416.7, Fiber 25.2, Sugar 13, Protein 79.7
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BANANA-STUFFED FRENCH TOAST - BETTER HOMES & GARDENS
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4/5 (12)Total Time 26 minsServings 2Calories 605 per serving
- Preheat oven to 450°F. Grease a baking sheet; set aside. Using a sharp knife, cut a pocket horizontally into each French bread slice, cutting from the top crust almost to the bottom crust.
- In a small bowl stir together banana and cream cheese. Spoon 1 rounded tablespoon of the banana-cream cheese mixture into each pocket.
- In a shallow bowl beat together eggs, milk, and vanilla. In a pie plate stir together peanuts, sugar, and cinnamon. Dip the stuffed bread slices into the egg mixture, turning to coat. Dip into the nut mixture, turning to coat.
- Place the stuffed bread slices on the prepared baking sheet. Bake about 6 minutes or until golden brown. Turn slices over. Bake about 5 minutes more or until golden brown. If desired, serve with maple-flavor syrup and/or sprinkle with powdered sugar.
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