Banana and Nutella Stuffed French Toast
This Banana and Nutella Stuffed French Toast recipe is a quick and easy sweet breakfast indulgence that you will make again and again!
Hello and welcome to your new favorite breakfast recipe! This Banana and Nutella Stuffed French Toast is so indulgent but absolutely necessary once in a while. I am loving sweet breakfast foods lately! Whenever Nutella is added to anything I’m completely sold on it. Today is a snow day for all of the schools here in Rochester. It’s not even about the snow, but mostly about the -30 degree wind chills. This weather is crazy lately!
I’m taking a little break from working today and crying about how cold it is to tell you about a little something I made for “brinner” back in the day. It’s a little something I like to call Banana and Nutella Stuffed French Toast
“What the heck is brinner?”, perhaps you may be wondering. It is breakfast food for dinner and it’s a fun thing to do once in a while. Who doesn’t love a good breakfast for dinner? Nobody, that’s who. Why else would Denny’s and IHOP still be in business if people merely wanted to eat dinner just at dinnertime?! Mr. Wishes would argue that breakfast should be eaten for every single meal of the day. He’s crazy like that.
You can also, of course, have this at normal breakfast time…or even lunch. You will also love this Crock Pot Cinnamon Bun French Toast. Whatever your little heart desires! You should also try this Bananas Foster French Toast!
- 8 1-inch thick slices bread (I used 2 regular slices of white bread for each, this worked fine)
- ¼ cup Nutella spread
- 2 bananas, sliced, plus additional for serving
- ¾ cup heavy cream
- 4 eggs, lightly beaten
- 2 teaspoons cinnamon
- 1 Tablespoon sugar
- Butter, for frying
- Maple syrup, for serving
- Using a sharp knife, cut a pocket inside each slice of bread, unless you are using 2 separate slices.
- Spread a portion of the Nutella inside each pocket and then layer in the sliced bananas.
- Pre-heat a large skillet over medium heat and add enough butter to liberally coat the bottom of the pan. Make sure the pan is hot, but not smoking.
- Whisk together the heavy cream, eggs, cinnamon and sugar in a medium bowl, and then dip each filled bread pocket into the mixture ensuring the bread is fully soaked on all sides. Repeat with the remaining filled bread pockets.
- In batches, fry the soaked slices of bread until the egg mixture is fully cooked, about 3 minutes per side. Make sure to watch that they don't burn.
- Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.
Recipe source: adapted from justataste.com