Banana And Bacon Stuffed French Toast Food

BACON & BANANA STUFFED FRENCH TOAST CROISSANTS

Steps:

• Split the croissants. Stuff each one with a couple of slices of crispy smoked bacon and some sliced banana. Whisk the eggs, milk and maple syrup. Dunk the croissants into the mixture, pressing them under the liquid until it's all been absorbed.
• Heat a knob of butter in a large frying pan. Cook the filled croissants for 3-4 mins on each side, pressing down with a fish slice to make sure the whole surface touches the pan. When cooked through, dust with icing sugar and serve with maple syrup.

BANANA AND NUTELLA STUFFED FRENCH TOAST

Steps:

• Using a sharp paring knife, cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket.
• Spread 1/2 tablespoon of the chocolate-hazelnut spread inside each pocket and then layer in 3 to 4 banana slices.
• Heat a large skillet over medium heat and add enough butter to liberally coat the bottom. Heat until hot, but not smoking.
• Meanwhile, whisk together the cream, eggs, sugar and cinnamon in a medium bowl. Soak each stuffed bread slice into the custard and, working in batches, fry in a single layer until the custard is fully cooked, about 3 minutes per side.
• Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.

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:

• 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.

PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST

Steps:

• Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
• In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
• Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

BANANA AND BACON STUFFED FRENCH TOAST

Steps:

• Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.
• Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.

FRENCH TOAST ROAST WITH BANANAS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F.
• For the custard: Break the eggs into a bowl and whisk together. Add the sugar, cream, milk, salt, cinnamon and nutmeg. Whisk until the sugar is dissolved.
• Trim the crust from the brioche, then cut it into a 4-by-6-inch cylinder. Place the brioche in a baking dish and cover with the custard. Let stand until the custard has soaked through all of the bread, at least 15 minutes; turn the bread occasionally with tongs to make sure it soaks evenly.
• For the bananas: While the bread is soaking, peel and slice the bananas 1/2-inch thick. In a bowl, toss the bananas with the melted butter, pecans, brown sugar, lemon juice, cinnamon and 1/2 cup water and pour into a roasting pan.
• For the French toast roast: When the bread has finished soaking, melt the 2 tablespoons butter in a 10-inch nonstick pan over medium-high heat. Sprinkle the soaked brioche with sugar and carefully place it, sugar side down, in the melted butter. Sprinkle the top with more sugar and sear the bread on all sides until golden brown, 1 to 2 minutes per side. Carefully place the bread over the bananas and transfer to the oven for 15 minutes, or until the bread is caramelized. Remove from the oven, dust with powdered sugar, cut into 1-inch slices and serve with the banana mixture.

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.

CHEDDAR AND BACON STUFFED FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil.
• Place the bacon on the prepared pan, brush on the maple syrup and sprinkle with the brown sugar. Bake until golden brown, 25 to 30 minutes. Drain on paper towels. Let cool until the glaze sets, about 15 minutes.
• Finely dice 4 slices of the glazed bacon and place in a medium bowl. Stir in 1 cup of the cheese and season with salt and pepper.
• Laying the slices of bread on their side, cut a pocket horizontally into the center of each with a paring knife, making sure not to cut all the way through. Stuff each piece of bread with 3 to 4 tablespoons of the bacon and cheese mixture.
• Whisk together the eggs and half-and-half in a large baking dish. Stir in about 1/2 cup of the remaining cheese. Add the stuffed bread and let soak for about 1 minute. Turn over to coat. Let them sit in the custard until they are soaked, but not falling-apart soggy, about 2 minutes.
• Preheat a large or 11-inch nonstick skillet over medium heat for 1 to 2 minutes. Add 3 tablespoons of the butter; it should melt pretty quickly and turn a pale brown. Lift each stuffed bread out of the custard, letting it drip for about a second, then gently place it into the skillet. Cook, in batches if needed, until golden brown on all sides, 3 to 5 minutes per side. Reduce the heat to medium low if the toast is browning too quickly. You'll know they're done when each toast is firm and bounces back when you touch it, which means the custard is cooked through.
• To create cheese crusts, remove the toasts to a plate and sprinkle a thin even layer of the remaining cheese into the bare skillet (see Cook's Note). Return the toasts to the skillet and cook over medium heat until the cheese melts, crusts and hardens, about 2 minutes. You're just crusting one side of the toast, so remove the toast from the skillet, cheese-crust-side up. Serve with the remaining 8 slices of glazed bacon and 3 tablespoons of softened butter. Add maple syrup if you love sweet and savory like I do.

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.