Sunday, September 30, 2012

Stuffed French Toast with Bananas and Pecans

Was yesterday National French Toast Day? Seems all my friends were having French toast for breakfast. Some went the traditional route, while another made hers using panettone bread. The mention of panettone drew me in. But wait! a few posts later and someone brought up stuffed French toast. That's it! I knew I had to make up a recipe. This is what I came up with.

I used a bolillo bun for the bread. Begin by slicing the bottom and top.

Then slice in half. To make our French toast sandwich uniform, we are going to bring the pieces we just cut to the inside. So, the bottom sliced edge is turned up and the top edge is turned up.

A custard base was mixed in a shallow bowl, for easy dipping.

The filling base was mixed.

Then pecans and bananas were folded in. If you don't like bananas or pecans, this is where you can change to what you like. Maybe walnuts and blueberries, for example.

Just spread the filling. Then form a sandwich. Now let's look at this sandwich for a moment. Notice how it looks uniform in size. That is because the cut ends, I mentioned earlier, are turned in towards the filling. Sometimes it's the little things that give a nice result.

Dip the sandwich in the custard mixture. Make sure to coat thoroughly, sides and all.

Cook on a buttered frying pan, or griddle, until golden brown on each side.

Then bring the sandwich up on it's side, and let the sides cook, too. This also helps make the sandwich uniform in size.

Garnish with banana slices, chopped pecans and powdered sugar. Serve with your favorite pancake syrup. I found butter pecan syrup to compliment this very well.


2 Bolillo buns, top and bottom cut, then sliced in half (to form two equal slices) 


1 Teaspoon cinnamon
1 Teaspoon sugar
1 Teaspoon vanilla
1/2 Cup heavy whipping cream
4 Eggs

4 Ounces cream cheese
1 Tablespoon honey
1/4 Teaspoon cinnamon (optional)
2 Tablespoons pecans, chopped
1/2 Banana, chopped

Banana slices
Chopped pecans
Powdered sugar
To prepare custard: In a medium sized mixing bowl, mix cinnamon and sugar; then beat in vanilla, cream and eggs. To prepare filling: In a medium mixing bowl, blend cream cheese, honey and cinnamon. Fold in pecans and banana. Heat a large frying pan, or griddle, over medium high heat. To prepare Stuffed French Toast: Spread half of the filling on 1 slice of bread, then top with another slice, to form a sandwich. Dip sandwich in custard, coating thoroughly. Melt butter on hot pan. Cook French toast until golden brown on each side, then stand the toast on it's side and cook the sides, evenly. Garnish with banana slices, chopped pecans and powdered sugar. Serve with your favorite pancake syrup. Makes 2 servings.

1 comment:

  1. Looks like I will try this in the morning