Spice Rum Banana Stuffed French Toast With Mango Maple Syrup Recipes

BANANA-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350° F.
• Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
• In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
• Dust French toast with confectioners' sugar and serve with syrup.

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 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 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-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.

FRENCH TOAST WITH RUM BANANAS

Steps:

• For French Toast:.
• In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
• Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
• Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
• For Rum Bananas:.
• Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
• Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.

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.

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.

BANANA-STUFFED FRENCH TOAST WITH STREUSEL TOPPING

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Using small sharp knife, cut 2-inch-long slit 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 pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally.
• Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
• Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.