Elevate your weekend brunch with this incredible banana-stuffed French toast. Imagine thick slices of rich, custardy bread, griddled to golden-brown perfection, layered with sweet, creamy banana slices, and topped with fresh blueberries and a drizzle of warm maple syrup. This recipe transforms classic French toast into a truly decadent and unforgettable breakfast experience that looks as amazing as it tastes.
Prep Time: 15 mins
Total Time: 25 mins
Servings: 2-3
Ingredients:
For the French Toast:
- 6 slices Thick-Cut Brioche or challah bread
- 3 large Eggs
- 1/2 cup Milk
- 1/4 cup Heavy Cream
- 1 tbsp Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- Pinch of Salt
- 3 tbsp Butter, for grilling
For Assembly and Toppings:
- 2 ripe Bananas, sliced
- 1/2 cup Fresh Blueberries
- Pure Maple Syrup, for drizzling
- Powdered Sugar, for dusting
Instructions:
- Prepare the Custard Batter: In a shallow dish wide enough to fit a slice of bread (like a pie plate), whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt until well combined and smooth.
- Heat Your Skillet: Melt 1 tablespoon of butter in a large non-stick skillet or on a griddle over medium heat.
- Soak the Bread: Working one slice at a time, briefly dip the brioche bread into the egg mixture, allowing it to soak for about 15-20 seconds per side. Don’t let it become overly saturated, or it may fall apart.
- Cook the French Toast: Carefully place the soaked bread onto the hot skillet. Cook for 3-4 minutes per side, until each slice is a beautiful golden brown and the center is cooked through.
- Continue Cooking: Transfer the cooked slices to a plate and repeat the process with the remaining bread, adding more butter to the skillet as needed.
- Assemble the Stacks: To serve, create stacks as shown in the picture. Place one slice of French toast on a plate, top with a layer of sliced bananas, then add another slice of French toast.
- Add Toppings and Serve: Top your French toast stacks with more sliced bananas, a generous handful of fresh blueberries, a warm drizzle of pure maple syrup, and a light dusting of powdered sugar. Serve immediately.
Recipe Notes:
- The Best Bread for French Toast: Thick-cut, enriched breads like brioche or challah are ideal because their sturdy, tender crumb absorbs the custard perfectly without becoming soggy. Slightly stale bread works even better!
- Don’t Oversoak: A quick dip is all you need. Soaking the bread for too long will make it heavy and difficult to handle, resulting in a soggy center.
- Medium Heat is Key: Cooking on medium heat ensures the bread gets beautifully golden and crispy on the outside while the egg custard has time to cook all the way through. Too high, and the outside will burn before the inside is done.
- Rich Custard: The combination of milk and heavy cream creates an exceptionally rich and custardy texture. If you don’t have heavy cream, you can use all milk, but the result will be slightly less decadent.
- Get Creative with Stuffing: While bananas are classic, you could also layer this with a thin spread of Nutella, cream cheese, or peanut butter between the slices for a different twist.
There you have it—a truly show-stopping brunch that’s simple to prepare but feels incredibly luxurious. This banana-stuffed French toast is perfect for lazy weekend mornings, special occasions, or any time you want to treat yourself to the best breakfast imaginable. We hope you love it! Happy brunching!
Estimated Nutritional Information (per serving, without syrup)
Calories: 650; Fat: 32g; Carbohydrates: 75g (Fiber: 7g, Sugars: 35g); Protein: 18g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
