Bananas Foster Stuffed French Toast
If using fresh bread, stale the bread by placing the 12 slices in a single layer on a wire rack and leave out overnight.
To make the filling, combine cream cheese, brown sugar, maple syrup, and chopped walnuts. Spread the filling on half of the bread slices then sandwich together with the plain slices.
Whisk together eggs, half and half, sugar, and vanilla in a shallow dish. Dip both sides of the filled sandwiches in the egg mixture then place on a buttered griddle. Cook about 1-2 minutes per side, until golden brown.
For the bananas foster topping, heat butter, brown sugar, and cinnamon over medium-high heat until it starts to boil. Add the bourbon then reduce the heat and stir in heavy cream and sliced bananas. Pour over the French toast then serve.
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Bananas Foster Stuffed French Toast
6
servings15
minutes10
minutes25
minutesBrioche French toast filled with maple walnut cream cheese then topped with bourbon-spiked banana caramel sauce.
Ingredients
- For the French Toast:
12 slices brioche bread, stale
8 oz cream cheese, softened
¼ cup brown sugar
2 tablespoons maple syrup
½ cup chopped walnuts
2 eggs
½ cup half and half
2 tablespoons sugar
½ teaspoon vanilla
1-2 tablespoons butter for cooking
- For the Bananas Foster Sauce:
2 tablespoons butter
3 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon bourbon
2 tablespoons heavy whipping cream
3 bananas, sliced
Directions
- For the French Toast:
- In a medium bowl, mix together cream cheese, brown sugar, maple syrup, and walnuts until well combined. Spread the filling onto half of the bread slices then sandwich together with the plain slices.
- In a shallow dish, whisk together the eggs, half and half, sugar, and vanilla.
- Heat a griddle or skillet over medium heat and grease with butter.
- Dip both sides of the stuffed sandwiches into the egg mixture then place on the griddle. Cook 1-2 minutes per side, until golden brown.
- For the Bananas Foster Sauce:
- In a medium saucepan, heat butter, brown sugar, and cinnamon over medium-high heat, stirring occasionally.
- Once the mixture starts to bubble, add the bourbon and cook 1-2 minutes to cook off the alcohol.
- Reduce the heat to medium then add the heavy cream and banana slices. Stir to coat the bananas then serve over the French toast.
Notes
- Leftovers can be covered and stored in the refrigerator for up to 3 days.
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