Karens Baked Banana Stuffed French Toast Recipes

BANANA STUFFED FRENCH TOAST, "ULTIMATE-STYLE"

Steps:

• In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.
• In a medium bowl, mix together walnuts, brown sugar, and banana slices.
• Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up.
• Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.
• Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter.
• Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.

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 AND PEANUT BUTTER STUFFED FRENCH TOAST

Steps:

• Lay bread on counter and spread 1 tbl peanut butter on each slice.
• Peel and slice enough bananas to cover 4 slices of bread.
• Drizzle small amount of honey on remaining 4 slices of bread.
• Place honey drizzled slices (honey side down) on top of banana slices, making 4 sandwiches.
• Beat eggs, cream, vanilla, cinnamon, nutmeg and salt with a whisk in a medium bowl.
• Heat griddle or skillet over med-low heat. Grease with butter or spray pan, if necessary.
• Dip one sandwich at a time into egg mixture and place on griddle. Cook each side until golden brown (about 3-4 minutes per side). Remove from skillet and cut each in half diagonally.
• Serve immediately with sprinkled powdered sugar or syrup, if desired.

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.

KAREN'S BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
• Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.

KAREN'S BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
• Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.

KAREN'S BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
• Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.

KAREN'S BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
• Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.

BANANA FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas.
• In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk.
• Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid.
• Pour the bread into a greased 9x13 inch (23x33 cm) baking dish. Top with the banana and sugar glaze.
• Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times and temperatures may vary based on oven).
• Serve with powdered sugar on top.
• Enjoy!

KAREN'S BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
• Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.

BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350°F.
• Place 4 pieces of banana on each of 4 bread slices; mash banana on bread.
• Top with remaining 4 bread slices.
• Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish.
• Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
• Spray large nonstick skillet with vegetable oil spray.
• Heat over medium heat.
• Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side.
• Transfer to baking sheet; bake 8 minutes Put on plates.
• Dust with powdered sugar.
• Garnish with strawberries.
• Serve with maple syrup, if desired.

BAKED BANANA-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350°F. Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices. Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
• Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup, if desired.

BAKED BANANA FRENCH TOAST

Steps:

• In a small bowl, toss bananas with lemon juice. Place half of bread in a greased 13x9-in. baking dish; layer with cream cheese, bananas and remaining bread., In a large bowl, whisk eggs, milk, sugar, butter, syrup and cinnamon; pour over bread. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 55-65 minutes. Let stand 10 minutes before serving.

WW 7 POINTS - BANANA STUFFED FRENCH TOAST

Steps:

• Spread the cream cheese on all 4 slices of bread.
• Place the banana slices over 2 slices of the bread and top each with the remaining bread.
• Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
• Melt the butter in a large nonstick skillet over med heat.
• Briefly dip the sandwiches, one at a time, into the egg mixture.
• Place both sandwiches in the skillet. Cook until golden brown, 3-4 min on each side.
• Place each piece on a plate; top each piece with 1 tbsp of the maple syrup and 3 tbsp of the sliced strawberries.
• 7 points per serving (1 piece stuffed french toast with toppings).