Best 8 Banana Cream Cheese Stuffed French Toast Recipes

BANANA CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• To make the filling: Mash cream cheese, banana, sugar, and vanilla.
• Slice bread in half and make little "half sandwiches" with the filling inside.
• Next, beat the eggs, milk, and salt in a seperate bowl.
• Heat butter in a skillet over medium heat.
• Dip the little half-sandwiches in the egg/milk mixture and place in the skillet.
• I cook 4 little half-sandwiches at a time for 3 minutes on the first side and 2 on the second until they are golden brown on each side.
• Sprinkle with confectioner's sugar and top with raspberries and whipped cream!
• Note: To keep them warm while I cook the rest, I keep them in a warm oven as they get done. Also, be sure to add more butter each time you put new sandwiches in the pan.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
• Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
• Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
• Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
• Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
• Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
• In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
• Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
• Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.

BANANA-STUFFED FRENCH TOAST

Steps:

• Cut a 3-in. pocket in the crust of each slice of bread. Slice the bananas in half lengthwise and then into 3-in. pieces. Place two pieces of banana in each pocket. In a shallow bowl, beat eggs, milk and vanilla; soak bread for 2 minutes on each side. Fry on a greased griddle over medium heat until golden brown on both sides. Serve with syrup if desired.

BANANA STUFFED FRENCH TOAST

Steps:

• Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
• In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
• Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

BANANA FRENCH TOAST BAKE

Steps:

• Preheat oven to 350°. Cut buns into 1-in. cubes; place half in a 13x9-in. baking dish coated with cooking spray. Layer with cream cheese, bananas and remaining cubed buns., In a large bowl, whisk eggs, milk, sugar, syrup and cinnamon; pour over top. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator; let stand 30 minutes. Bake, covered, 30 minutes. Uncover; bake until a knife inserted near the center comes out clean, 25-30 minutes longer. Let stand 10 minutes before serving.

BANANA STUFFED FRENCH TOAST RECIPE - (4.6/5)

Steps:

• Make the banana filling first. In a small skillet, melt the margarine. Add the brown sugar and pinch of cinnamon. Stir it a little until it gets more saucy. Add the bananas and cook until the bananas just start to soften. Remove from the heat and stir in the cream cheese until melted. Set aside to cool. Combine the rest of the dry ingredients in a 9 X 11-inch pan. Add the liquid ingredients and mix with a fork. It's okay to have lumps. Divide the filling among the french toast slices, stuffing them the best you can. Heat a large skillet over medium heat. Add enough oil to cover the bottom. Dip the stuffed slices into the batter, coating both sides. Place in the hot oil and cook until golden, about 5 minutes. Turn over to cook the second side, adjusting the heat if needed. Serve garnished with confectioner's sugar and maple syrup, if desired

BANANA, STRAWBERRY, AND CREAM CHEESE STUFFED FRENCH TOAST

Steps:

• Chop strawberries and bananas and cream together with strawberry jam and cream cheese.
• Cut bread into 1 1/2 inch thick slices.
• Cut a pocket into the bread but do not cut through the crust on the bottom.
• Stuff with the filling.
• Mix the eggs in a bowl that is not too deep so that the bread does not get soggy.
• Then, using tongs, take your stuffed bread and put one side at a time into the egg mixture.
• Fry in butter until brown.
• Stack in a glass dish and keep warm in the oven until you are finished with the servings you need.
• Liquefy in a blender, 2 cups of strawberries, 1/2 cup sugar, and a little water to make a thick syrup.
• I use frozen berries for this part.
• Put one piece of the French toast on a plate.
• Top with the strawberry sauce.
• Sprinkle on confectionery sugar, and top with some fresh blueberries around the plate.
• Serve at once.