A few weeks ago, I took a cooking class at my local Sur La Table. I could spend hours in Sur La Table, so I knew the class was going to be fun. Turns out, it was AMAZING! The class was a brunch-themed class. We made a fresh mango smoothie (which we sipped on all during class), a hash brown quiche, roasted pears with a greek yogurt sauce and banana-stuffed French toast. We made all of that in a huge gourmet kitchen equipped a beautiful glistening white subway tile backsplash, every kitchen tool known to man and a dishwasher - in the form of a person. Two seconds after we finished using a utensil, she swiped it up and washed it. I WISH she could have come home with me!
Anyway, today I need to tell you about the banana-stuffed French toast we made...
I've always loved French toast, so I was so excited when I saw this on the menu. My mom made French toast for my brother and I almost every Sunday morning when I was younger. Now my favorite breakfast is toast with peanut butter, bananas and honey. So this recipe blends of the best of both worlds for me.
My favorite things about this particular recipe is that the French toast isn't soggy or too eggy. I'm not a fan of soggy French toast. It's also super easy to make and sweet - but too sweet. Most importantly, it tastes REALLY good. If you have kids, this would be perfect as a surprise breakfast before school (since it takes no time to make) or as a fun weekend breakfast.
Here is what you need and what to do:
4 1-in thick slices French bread
1/4 cup mashed ripe banana
3 tablespoons whipped cream cheese
1/3 cup milk (I used skim milk and it worked beautifully)
1/4 teaspoon vanilla
1/2 cup finely chopped walnuts or pecans
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Pure maple syrup and/or powdered sugar
Preheat oven to 450 degrees. Grease or line a sheet pan with parchment paper and set aside. Using a sharp knife, cut a pocket horizontally into each slice of the French bread- almost halfway through the bread.
In a small bowl, stir together the banana and cream cheese. Spoon about a tablespoon of the mixture into each pocket of the bread. In a shallow bowl, mix together the eggs, milk and vanilla. In another bowl, mix together the chopped nuts, sugar and cinnamon.
Dip the stuffed bread into the egg mixture, turned the bread to coat. Then dip it into the nut mixture, turning to coat.
Place the stuffed slices on the prepared baking sheet. Bake on one side for about 5 minutes or until golden brown. Turn the slices over and bake for another 5 minutes. Your house will smell DIVINE!!
Garnish with powdered sugar or a little or a lot of maple syrup.
Images by me
Recipe adapted from Better Homes & Gardens Breakfast & Brunch