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Banana Stuffed French Toast

After this, you’ll never want traditional French toast ever again. And this is the perfect way to use up those spotty bananas!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Breakfast

Ingredients

  • 2 bananas peeled and thinly sliced
  • 8 lices challah bread
  • 2 large eggs
  • ½ cup milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg
  • 2 tablespoons unsalted butter
For the coating
  • 2 cups cornflakes coarsely crushed
  • 1 cup Fisher Nuts Pecan Halves chopped
  • 2 tablespoons confectioners’ sugar

Instructions

    Cup of Yum
  1. To make the coating, combine cornflakes and pecans; set aside.
  2. Divide the banana slices among four slices of the bread, and then top with remaining bread slices to make 4 sandwiches.
  3. In a large bowl, whisk together eggs, milk, vanilla, cinnamon and nutmeg.
  4. Working one at a time, dip sandwiches into the egg mixture, then dredge in the cornflakes mixture, pressing to coat.
  5. Melt butter in a large skillet over medium high heat.
  6. Working in batches, add sandwiches to the skillet, 1-2 at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.
  7. Serve immediately, garnished with confectioners’ sugar, if desired.