Banana and Nutella Stuffed French Toast

Banana and Nutella Stuffed French Toast

Remember the Banana Nut Pancakes I was eating by the half-dozen a few months ago? Well, they just met their match on the brunch buffet.

There are times when I’m working on a new recipe for the site and I get so enthralled with the food that I forget to take photos. (You’d be surprised how often that happens.) This Banana and Nutella Stuffed French toast is a perfect example of when I have to cook another portion to eat while taking a photo of the final dish because sometimes, well, sometimes 5 minutes is just too long to wait.

The best of the best recipes also result in an email to my family with a subject line such as “Freaking Out” or “ZOMG” or the classic “There Are No Words,” which includes a snapshot and some tantalizing text. Needless to say, this recipe sparked a family email chain Sunday morning that stretched into phone calls about said Banana and Nutella Stuffed French Toast well into the night. The melted Nutella, the warmed, yet not mushy bananas, the pronounced eggy taste of the cinnamon-spiked heavy cream coating—this recipe honestly came out of nowhere, but it has become a smash hit. It’s like the Jeremy Lin of breakfast foods.

Banana and Nutella Stuffed French Toast

Banana and Nutella Stuffed French Toast

Banana and Nutella Stuffed French Toast

Banana and Nutella Stuffed French Toast

Banana and Nutella Stuffed French Toast

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Banana and Nutella Stuffed French Toast

Yield: 4 servings

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

8 1-inch thick slices bread
¼ cup Nutella hazelnut 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

Directions:

Using a sharp knife, cut a pocket inside each slice of bread being careful not to split the bread into two 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. You want the pan to be 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.

Top the French toast with additional banana slices and serve warm with a drizzle of maple syrup.

This is a Just a Taste original recipe. Technique inspired by Savory Sweet Life.

Comments

  1. 6
    #

    says

    This looks absolutely increeeedddiiibbleee!! I don’t have any Nutella on hand…I may have to sub Chocolate Almond Butter from TJ’s…but I don’t think that would be making any sacrifices! That stuff is delish.

  2. 9
    #

    says

    Kelly, I feel like I’ve just been bowled over by a great idea I never saw coming! Love this combination and contrast of colors and textures in your photos is positively scrumptious… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration…

  3. 10
    #

    Hungry Hippo says

    First of all, this looks delicious.
    2nd, why is it important to not cut the bread in half, or say, use 2 slices of thinner bread?

    • Kelly replied: — March 3rd, 2012 @ 10:48 am

      Thank you! I prefer making the pocket for the sole reason that it keeps all of the filling intact during the dipping and frying process. You could absolutely use two slices of bread, but that just makes it a bit harder to coat and flip the French toast. Hope this helps!

  4. 11
    #

    says

    Heaven.
    I saw these last night and couldn’t get them off my mind. Woke up this morning and made them before I even had my first cup of coffee – delicious! Thank you for sharing. What a way to start the day -

  5. 12
    #

    Alhan says

    I cant wait to make this! Im drooling! Can u tell me what type of bread u used here? Thnx :)

    • Kelly Senyei replied: — August 27th, 2012 @ 1:57 pm

      Thanks, Alhan! This was just a basic sourdough loaf I found in my local supermarket. Any sturdier type of bread works great. Enjoy!

  6. 13
    #

    Jane says

    Try using Challah bread. Don’t oversoak in the egg mixture. I know what I’m having for breakfast tomorrow! Looks so yummy.

  7. 14
    #

    says

    Oh my…. this looks like the ultimate soulfood for cold winter days! This is so simple but really genius. I would love to have this with a bit of peanut butter inside with the nutella. ;-)

    Cheers,

    Aco

  8. 15
    #

    Rhonda says

    Just an idea- instead of the heavy cream-I use eggnog-we will be having this Christmas morning!! mmmmmm mmmmmm good!!

    • Kelly Senyei replied: — December 18th, 2013 @ 8:30 pm

      Love that idea, Rhonda! Merry Christmas!

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