Banana-Stuffed French Toast

So are we preheating the oven because it's cold outside?

• Dinah

• 2/3/2023

Note to self: remove the bananas from the plastic bag before placing them on top of the fridge. Solution: a bag of frozen mixed berries that I defrosted and patted dry. I had 3/4” slices of store-bought (vs. bakery) bread that was challenging to halve, but I persevered. No bloodshed to report, which isn’t always the case. I used 1 egg, 1/4 cup half-and-half, and 1/2 cup 2% milk along with the flavorings. It soaked right in. Instead of attempting to flip the slices in the just-the-right-size 11x7” dish I poured all of it over the bread, then gently lifted each slice to allow the overflow to penetrate. Cooking on Low wasn’t the answer. I raised the heat to one-click-below-medium on my electric stove and 5 minutes per side did the trick. I used my nonstick griddle. For those with trouble visualizing the mechanics, think of cutting a pocket into a pork chop for stuffing. Verdict: delicious.

• browns19fan

• The Midwest’s North Coast

• 1/24/2020

Not sure why people are having trouble understanding the directions...They were pretty clear to me. Anyway, Good recipe, tastes Great!!

• billmc19566720

• San Diego

• 11/3/2018

• Anonymous

• 5/27/2018

I cooked this breakfast yesterday. It was delish! My boyfriend loved it so. I used the half and half, I usually do when cooking. I'd rather have the rich taste and limit my portion size. For bread I used an Italian loaf that I had stuck in my freezer a while back waiting for a use, croutons, stuffing , bread pudding, it was sufficiently dry enough to be a good sponge for the custard. I was out of nutmeg so I skipped the cinnamon and used 1/2tsp pumpkin pie spice that has both in it plus some ginger and clove . I also added two shots of Amaretto DiSarano to my custard mix. My thick sliced bread held the bananas nicely. I nestled my 4 little sandwiches into a 13x9 pan and covered with the custard flipping after about 5 minutes so the other side could soak up the eggy goodness. I cooked on a buttered griddle, electric like I do pancakes until golden and crisp on each side then transferred to a wire covered baking sheet in the 350 degree oven for about 5 minutes to ensure cooked through. The inside was clocked to a creamy perfection not doughy and the outside remains tender crisp . Hope that helps. This is on my list of brunch specialties. Just have to plan ahead to give the bananas time to ripen. Bon Apetite

• dford203

• Columbus, OH

• 1/26/2016

I REALLY LOVE THIS IT IS FOR ANYTIME OF THE DAY

• veggiegirltoo2

• CALIFORNIA

• 7/23/2015

I do not see why so many reviewers were flummoxxed by this fairly straightforward recipe. I used stale toast bread bought at the convenience store (here in Japan it is sliced an inch thick) and a very ripe banana. It worked perfectly, and was delicious. I also just used regular milk, and didn't measure how much I used. No problems! Yum!

• merche719

• Kobe, Japan

• 6/21/2007

Anyone could make this recipe really tasty with the following tips..... I found that cutting the banana on the diagonal makes the slices fit better in the pocket, as well as covering the entire bread surface. Also, switch the half and half for whole milk, it absorbs better and makes everything less heavy tasting. Also, it isn't necessary to let the bread slices sit for 15 minutes once you switch to the whole milk. Probably 5 minutes would do it. I personally use a non-stick grill pan, which I think make it less susceptible to burning. I topped with drizzled honey and halfed strawberries. This was amazing!!

• shir932

• miami, fl

• 4/14/2007

What a soggy mess this turned out to be. Too much half&half, I'd cut it down to 1/2C if I ever make this again. I would also use berries or some other fruit with a strong flavor if I make it again. Could not even taste the banana. Not worth the effort. My regular french toast gets raves, this one certainly didn't.

• Anonymous

• Weymouth, MA

• 11/12/2002

wow! what a disaster. i'm a very experienced cook, i worked under the city's 5-star pastry chef. i can make just about anything and this recipe left me completely inept in the kitchen. i even drove a half hour to get the day-old brioche, but it didn't seem to make a difference, i had trouble with the soaking up of the batter, the outside became mush while the inside had yet to get a thing. in the skillet, the bananas never softened, the outside almost had to be burnt in order to be edible and the inside, which i had spooned batter into the middle and it refused to cook, therefore it was just dripping egg, i had to open the bread and serve as regular french toast with bananas & cinnamon on top. nothing like a filled french toast. yuck, can't imagine where other cooks got the idea that it worked out. useless recipe.

• Anonymous

• Philadelphia, PA

• 10/18/2002

I didn't have challah or brioche handy so I used baguette instead and slit each slices so I can stuff the bananas. I didn't like the outcome of this recipe --it was too soggy for my taste. I followed the instructions as is and it took longer than 15 minutes for the bread to soak up the liquid --I even had to discard some. Maybe it's because I'm using baguette. Next time, I'll use the challah or brioche bread instead.

• Anonymous

• Sacramento, CA

• 11/30/2001

I made this for brunch and got rave reviews. I grilled the banana and just laid it on top of the French Toast. Yum!

• Stacy Gilmore

• Northern Virginia

• 1/2/2001

I made this for brunch and got rave reviews. I grilled the banana and just laid it on top of the French Toast. Yum!

• Stacy Gilmore

• Northern Virginia

• 1/2/2001

I made this for brunch and got rave reviews. I grilled the banana and just laid it on top of the French Toast. Yum!

• Stacy Gilmore

• Northern Virginia

• 1/2/2001

你本质上是“切瓣”面包……助教king a thick slice and slicing through it again in the same direction, making a 'pocket' to hold the banana. As long as the bread is still connected by the crust in at least one place, you're good to go!

• Anonymous

• A Colorado Cook

• 12/17/2000