Banana Maple French Toast Recipes

BANANA FRENCH TOAST

Steps:

• In a large shallow bowl, whisk together milk, egg, sugar, cinnamon, and a pinch of salt.
• Dip bread, one slice at a time, into egg mixture, pressing down so bread absorbs liquid. In a large nonstick skillet, melt butter over medium heat. Place all 4 slices in skillet; cook 2 minutes per side or until golden brown.
• Meanwhile, cut banana crosswise into 1/4-inch-thick rounds. Divide bread between two plates; top with banana and syrup. 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 FRENCH TOAST WITH BANANA COMPOTE AND MAPLE BUTTER

Steps:

• For the batter: combine eggs, cream, and bananas in a blender and mix until smooth. Add remaining ingredients and mix well. Remove to shallow dish for dipping the sliced brioche.
• Make hole in center of brioche with a long, narrow object, and stuff with banana.
• For the banana compote: add all ingredients except cornstarch to a saucepan, bring to a boil and reduce heat to medium low, and simmer until banana is barely tender, about 2 minutes. Remove from heat and stir in cornstarch mixture, return to heat and let simmer until thick and clear, about 1 more minute. Transfer to a bowl and keep warm.
• For the maple butter: combine together in a food processor until smooth.
• To assemble the dish, slice the banana stuffed brioche loaf into 1 1/2 inch slices, dip into batter, and in a medium saute pan over medium heat cook the slices in butter until golden brown on both sides. Serve slices with the banana compote and maple butter.

PASSIONATE FRENCH TOAST WITH BANANA TOPPING

Steps:

• In a bowl combine cinnamon and sugar. Add sliced fruit, butter and juice. Microwave until butter melts and mixture is hot. Stir until fruit slices are covered with the sauce. Pour fruit mixture over French toast. Add maple syrup or sprinkle with more cinnamon sugar on top, if you like.

BANANA FRENCH TOAST

Steps:

• In a shallow bowl, whisk egg and milk. Open buns so they lie flat; dip both sides in the egg mixture. In a nonstick skillet, melt butter over medium heat. Cook buns for 2 minutes on each side or until golden brown. Fill with banana slices. Drizzle with syrup.

FRENCH TOAST STUFFED WITH BANANA & MAPLE SYRUP

Steps:

• Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.
• Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.
• In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.

OVERNIGHT BANANA FRENCH TOAST

Steps:

• Arrange half of bread cubes in a lightly greased 13x9" pan.
• Sprinkle evenly with cream cheese and bananas; top with remaining bread cubes.
• Whisk together eggs, milk, sugar, butter and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture.
• Cover and chill 8 hours.
• Sprinkle with cinnamon and bake, covered, at 350 for 30 minutes.
• Uncover and bake 30 more minutes or until lightly browned and set.
• Let stand 5 minutes before serving.

MAPLE FRENCH TOAST SANDWICH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet.
• Bake in the preheated oven until browned and crisp, 10 to 15 minutes. Drain bacon slices on paper towels.
• Beat 3 eggs, brown sugar, cinnamon, and nutmeg together in a large, shallow bowl. Dip each slice of bread into egg mixture to saturate completely.
• Heat oil in a large skillet over medium-high heat. Working in batches, cook bread slices in hot oil, turning once, until browned on each side, about 5 minutes. Transfer toast to a plate.
• Beat remaining eggs in a bowl. Cook and stir eggs in the same skillet over medium heat until eggs are scrambled and set, 3 to 4 minutes.
• Place 1 slice of toast on a plate and top with 1/2 of the bacon, 1/2 of the scrambled eggs, and 1 slice of toast. Repeat with remaining toast, bacon, and eggs. Top each sandwich with maple syrup.

BANANA AND NUTELLA® FRENCH TOAST

Steps:

• Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
• Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
• Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.

BANANA MAPLE FRENCH TOAST

Steps:

• Peel and slice the bananas.
• In a blender, combine bananas, along with milk, eggs, syrup, vanilla, and salt.
• Blend.
• Pour mixture into a shallow dish.
• Dip bread into the mixture and then fry in your melted butter.
• Lightly brown on both sides.
• You can sprinkle this with powdered sugar-- or you could eat them with more syrup.
• It is up to your own taste.
• I like to sprinkle a little cinnamon and sugar on them.
• Or if you want to splurge whip cream and strawberries isn't too bad either!
• Enjoy!