Banana Stuffed French Toast Recipes

Steps:

• Preheat oven to 350° F.
• Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
• In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
• Dust French toast with confectioners' sugar and serve with syrup.

Steps:

• Using a sharp paring knife, cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
• Spread 1/2 tablespoon of the chocolate-hazelnut spread inside each pocket and then layer in 3 to 4 banana slices.
• Heat a large skillet over medium heat and add enough butter to liberally coat the bottom. Heat until hot, but not smoking.
• Meanwhile, whisk together the cream, eggs, sugar and cinnamon in a medium bowl. Soak each stuffed bread slice into the custard and, working in batches, fry in a single layer until the custard is fully cooked, about 3 minutes per side.
• Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.

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.

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.

Steps:

• Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
• In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
• Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

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.

Steps:

• Spread the cream cheese on all 4 slices of bread.
• Place the banana slices over 2 slices of the bread and top each with the remaining bread.
• Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
• Melt the butter in a large nonstick skillet over med heat.
• Briefly dip the sandwiches, one at a time, into the egg mixture.
• Place both sandwiches in the skillet. Cook until golden brown, 3-4 min on each side.
• Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries.
• 7 points per serving (1 piece stuffed french toast with toppings).

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit 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 pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Steps:

• Preheat oven to 350°F.
• Place 4 pieces of banana on each of 4 bread slices; mash banana on bread.
• Top with remaining 4 bread slices.
• Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish.
• Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
• Spray large nonstick skillet with vegetable oil spray.
• Heat over medium heat.
• Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side.
• Transfer to baking sheet; bake 8 minutes Put on plates.
• Dust with powdered sugar.
• Garnish with strawberries.
• Serve with maple syrup, if desired.

Steps:

• To make the filling: Mash cream cheese, banana, sugar, and vanilla.
• Slice bread in half and make little "half sandwiches" with the filling inside.
• Next, beat the eggs, milk, and salt in a seperate bowl.
• Heat butter in a skillet over medium heat.
• Dip the little half-sandwiches in the egg/milk mixture and place in the skillet.
• I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side.
• Sprinkle with confectioner's sugar and top with raspberries and whipped cream!
• Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.