Banana Ricotta French Toast Sandwich Food

RICOTTA-STUFFED FRENCH TOAST

Steps:

• Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together. , Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side. , Dust with confectioners' sugar. Top with maple syrup if desired.

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.

YUMMY AND HEALTHY BANANA FRENCH TOAST SANDWICH

Steps:

• Combine egg substitute, soy milk, vanilla extract, and cinnamon in a shallow dish.
• Overlap banana slices over 1 slice of bread. Place second slice of bread on top and press down so sandwich holds together. Dip sandwich in egg mixture and coat both sides.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Place sandwich in hot skillet and cook until browned, about 3 minutes. Flip it over carefully and cook second side until browned, about 3 minutes more.

FRENCH-TOASTED BANANA SANDWICH

Steps:

• Spread peanut butter (if using) over the bread slices.
• Slice each banana lenghwise into 4 pieces; sandwich between bread slices.
• In a pie plate, whisk together the eggs, milk, vanilla, cinnamon and salt; add sandwiches turning to soak up mixture.
• In a skillet heat the butter over med-high heat.
• Cook sandwiches for 5 minutes, or until browned on both sides.

BANANA FRENCH TOAST SANDWICHES

Steps:

• Whisk the eggs, milk, vanilla, cinnamon, and salt together in a wide bowl until thoroughly combined. Warm a tablespoon of butter in a pan or griddle over medium heat.
• Cut each of your french bread slices into half, creating 8 halves total. Use a fork to dip the bread into your egg-milk mixture long enough to be fully immersed and coated, but not so long that it starts to disintegrate and fall apart. Gently transfer the bread onto the pan to fry.
• Work with 2 bread halves at a time. Fry each side for approx. 1-1/2 minutes, or until golden brown. Once both halves have been fried, set them aside on a plate.
• Now, dip 2 new bread halves into the egg-milk mixture, but this time, fry only one side of each piece of bread. Before flipping to fry the other side, assemble your sandwiches: Add 2 of the banana slices you've cut up to the completely fried toast halves that were initially made. Then top the sandwiches with the half-fried slices of bread that are in the pan, making sure the non-fried sides are facing up. Gently transfer these sandwiches back into the pan and place the non-fried side of the sandwich down on the pan. Repeat this step for the remaining sandwiches to-be made.
• Serve with a dusting of powdered sugar and warm maple syrup if you like.

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 FRENCH TOAST SANDWICH

Steps:

• Preheat your oven to 350°F
• Combine the egg and milk in a bowl. Mix well.
• Turn the slices of bread in the egg mixture until most, if not all, of the mixture is absorbed by the bread.
• Slice the banana on a diagonal to get long slices.
• Melt the butter in a small frying pan.
• Place one slice of bread in the pan. Top the slice with banana to cover in a single layer.
• Place the second slice of bread on top of the banana.
• Cook until the bottom slice is golden, 3 minutes.
• Turn over and cook on the other side until golden.
• Place the Banana French Toast in the oven.
• Bake 10 minutes, then serve.
• Be careful removing the Banana French Toast from the oven so the sandwich doesn't come apart.
• Dip it in syrup if you like.

BANANA-RICOTTA TOASTS WITH PECANS, DATES, AND HONEY

Steps:

• Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.

BANANA RICOTTA FRENCH TOAST SANDWICH

Steps:

• In bowl, mix ricotta, brown sugar, and banana for sandwich filling. Place a good amount of the mixture on on side of half slice of bread. Basically, create a sandwich. Do this for both slices of bread, so you have two sandwiches. Beat in a separate bowl, eggs and milk. Place one side of sandwich in the egg mixture, let set for about a minute or until it looks like it has soaked through. Flip over and repeat. Do this for both sandwiches. In a sauce pan, heat one pad of butter over medium heat until melted. Place sandwich, and cook until golden brown. Flip and repeat. I also cook the sides and front of sandwich, about 30 seconds on each side; until whole sandwich is golden brown. Finish one, wipe pan clean, and repeat for second sandwich. Top plate, drizzle honey on top. I also think chopped almonds would taste great as well. Then take a giant bite and enjoy!

BANANAS FOSTER FRENCH TOAST

Steps:

• Preheat oven to 250°F.
• In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
• Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.
• In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

BANANA-NUT FRENCH TOAST SANDWICHES

Steps:

• Preheat oven to 350 degrees. Place walnut halves on a rimmed baking sheet, and toast until lightly browned and fragrant, about 10 minutes. Set aside. When cool, chop walnuts coarsely.
• Whisk together eggs, cream, vanilla extract, cinnamon, nutmeg, and salt in a medium bowl, and set aside. Combine bananas, dark-brown sugar, and toasted walnuts in another bowl. Lay out 6 slices of bread on work surface. Top each slice with 1/3 cup of the banana mixture. Top with remaining bread slices; press gently to seal the sandwiches.
• Place sandwiches in a shallow baking dish (or two dishes) large enough to hold them in a single layer. Pour egg mixture over bread, and soak 10 minutes. Carefully turn sandwiches over, and soak until bread is soaked through, about 10 minutes more.
• Reduce oven temperature to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat remaining banana mixture in a small skillet over medium-low heat until sugar is melted and bananas are soft and slightly translucent, about 3 minutes. Add 4 tablespoons butter, and stir to combine; keep warm.
• Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a large skillet over medium heat. Fry half of the sandwiches until golden brown, 2 to 3 minutes per side. Transfer to wire rack, and place in oven while cooking remaining sandwiches. Wipe out skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Cut into triangles, and serve with warm banana mixture and maple syrup, if desired.

STRAWBERRY LEMON RICOTTA FRENCH TOAST

Steps:

• Preheat oven to 350 degrees. Grease an 8X8 pan and set aside.
• In a medium mixing bowl, combine ricotta, powdered sugar, lemon zest, vanilla, salt, and strawberries. Refrigerate until ready to use.
• Whisk together eggs, milk, remaining vanilla, and a pinch of salt. Pout into a wide bowl.
• Cut each piece of bread diagonally and dip each side into the egg mixture-make sure both sides are fully coated. Next, place 1/4 cup of ricotta in between the bread and lightly sandwich together. Place in pan so that the pointed corner is facing up. Repeat until pan is full-you may have a piece or two of bread left over.
• Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover with foil, and place in oven for 20 minutes. After 20 minutes, remove foil and bake for another 10-15 minutes; make sure the egg in the center is fully cooked through.
• Serve hot with powdered sugar and fresh strawberries!

FRENCH TOAST PANINI WITH GRILLED BANANAS

Steps:

• Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.
• Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
• While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
• Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• In a small bowl, lightly beat the egg and vanilla together.
• Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
• In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.