Banana Stuffed French Toast

06.17.2013

French toast upgraded times ten, yes, here you have it. This is another one of those recipes that I’ve been making for probably the last ten years but somehow I’ve managed to forget posting it until now. It is seriously a-maz-ing! My whole family always loves this decadent french toast. Quite often I make it for dinner, we love breakfast for dinner at my house.

banana stuffed french toast

The layers you get in this French toast create breakfast perfection. It starts with a thick slice of golden crusted french toast, then it’s pocketed and filled with brown sugar coated bananas, then it gets a nice soaking in a buttermilk egg mixture which has just the right amount of cinnamon, after which it’s dredged in a layer of cornflakes on both sides and transferred to a hot griddle covered with melted butter, and once it’s finished it’s drizzled with warm maple or buttermilk syrup, and then… it’s devoured. For good reason. Stuff this good isn’t meant to last, nor will it. Enjoy!

 

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Banana Stuffed French Toast

Yield: 10 - 12 slices

Prep Time: 25 minutes
Cook Time: 5 minutes

Ingredients

  • 1 loaf french bread (use a loaf that's one or two days old)
  • 5 cups cornflakes
  • 3/4 cup milk (preferrably whole or 2%)
  • 1/2 cup buttermilk
  • 5 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 Tbsp granulated sugar
  • 1 1/2 Tbsp flour
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 firm but ripe medium bananas , peeled and sliced into 1/4-inch slices
  • 3 Tbsp packed light-brown sugar
  • 1/4 cup salted butter , for griddle
  • Maple or buttermilk syrup , for serving

Instructions

  1. Heat an electric griddle to 350 degrees. Slice french bread into 1 1/4-inch slices, then slice a deep pocket (nearly to opposite end and close to both edges) in the center of each slice, set aside. Pour cornflakes into a mixing bowl and crush (about pebble size pieces), set aside. In a blender, combine milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt cinnamon and nutmeg. Puree mixture on low speed until well blended, about 10 seconds. Pour mixture into a baking dish. Add bananas to a mixing bowl, sprinkle with brown sugar and toss to evenly coat. Stuff bananas into pockets in french bread slices. Dip one side of stuffed french bread slice in milk and egg mixture (I like to allow it to rest for a bit then gently squeeze excess out), being careful not to immerse banana filled center, then flip to opposite side to absorb mixture. Transfer to bowl of crushed cornflakes and coat one side evenly with cornflakes, then flip to opposite side and coat second side. Butter griddle and transfer prepared slice to griddle. Cook until golden brown on bottom. about 2 - 3 minutes, then lift slice, butter griddle again and flip to opposite side and cook until golden brown. Repeat process with remaining slices. Serve warm with maple or buttermilk syrup (if using buttermilk syrup I like to add whipped cream too).
  2. Recipe Source: Cooking Classy

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17 comments

  • narges: I gave it a try that was incredible one of the best breakfast that i ever have had .bannana franch toast honey are all my favorites I enjoyed alot and my family as well
    thank u sooooooooo much for this amazing recipe i love u July 29, 2017 at 9:31am Reply

  • Juliette: Ah c’est rigolo, chez nous (en France), on appelle ça le “pain perdu” car on fait cette recette avec le pain qui est rassi, un peu dur donc perdu. A table, on préfère manger du pain frais.
    Je ne jette jamais de pain, je le coupe en tranches et il est gardé pour faire cette merveilleuse recette.
    La tienne est très gourmande avec ces bananes ! June 21, 2013 at 5:01am Reply

  • Garyf: My wife and I LOVE your website! We have made a lot of your goodies for parties and they are always a hit. THANK YOU THANK YOU!!
    This looks great! It looks like a fun home version of the famous Tonga Toast they serve for breakfast at the Kona Café at Walt Disney World! YUMM! We will be making this one for sure :)
    Thanks again for the great inspiration. Your food photography is amazing btw!
    -Gary June 19, 2013 at 12:11pm Reply

    • Jaclyn: Thanks so much Gary!! That means a lot to me! I’m happy to hear you and your wife have enjoyed my site! Thanks for taking the time to leave a comment! I hope you continue to like it :). June 22, 2013 at 4:25pm Reply

  • Jocelyn (Grandbaby Cakes): Now this is the way you have breakfast! Stunning! June 18, 2013 at 6:09pm Reply

    • Jaclyn: Thanks Jocelyn :)! June 18, 2013 at 6:40pm Reply

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