Banana Stuffed French Toast


  • 2 firm-ripe bananas
  • 4 large eggs
  • 3/4 cup milk
  • 3 tablespoons Cointreau or Grand Marnier
  • Grated zest of 1 orange
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • Pinch of salt
  • 1 large loaf of challah, brioche or Italian bread
  • 2 tablespoons unsalted butter
  • Confectioners' sugar for dusting
  • Maple syrup


  1. Cut the bananas into 1/4-inch thick diagonal slices.
  2. Whisk together the eggs, half-and-half, milk, liqueur, orange zest, cinnamon, brown sugar, and salt. Set aside.
  3. Slice off the heels of the bread and discard. Cut the loaf into eight 1-inch pieces. Then cut bread slices horizontally, nearly in half, leaving one edge intact to create a pocket. Fill each bread pocket with 4 more banana slices. Place the stuffed bread in a large deep baking dish in one layer. Pour the egg mixture over them, and allow to soak 5 minutes on each side, until all liquid is absorbed.
  4. Heat the butter in a large, nonstick skillet over medium heat. Cook the toast in batches (adding more butter, if necessary), about 5 to 6 minutes per side, until golden brown. Transfer the cooked slices to a baking sheet in a warm (250 degrees F oven).
  5. Place 2 pieces of toast on a plate, dust with confectioners' sugar and serve with warm maple syrup.

Serves 4.

Posted by Annette at Recipe Goldmine 12/23/2001 9:10 pm.

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