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Nutty Banana Stuffed French Toast. 4 slices of whole grain bread. 1/2 medium banana, thinly sliced. 2 tablespoons almond butter (or nut butter of choice) 1/4 cup unsweetened vanilla almond milk.

2 large eggs. 1/2 teaspoon vanilla. 1/2 teaspoon cinnamon. 1/8 teaspoon sea salt.

1. Original recipe yields 6 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 (1 pound) loaf French bread, cut into 1 inch slices.

2 medium (7″ to 7-7/8″ long)s bananas, peeled and sliced. 3 large eggs eggs, beaten. 1 teaspoon water. 1 tablespoon milk.

1 teaspoon vanilla. 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. Preheat oven to 225°F.

Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover. With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation via transportive flavors and travel-inspired ideas from around the world.

Here, how to make Disney’s Tonga Toast with a twist—the best french toast you’ll ever eat.. If you’ve never had the pleasure, Tonga Toast is a super-thick, banana-stuffed, cinnamon. 1 1/2 cups walnut halves.

6 large eggs. 1 1/2 cups heavy cream, half-and-half, or milk. 2 tablespoons pure vanilla extract.

1/2 teaspoon ground cinnamon. Pinch of ground nutmeg. Pinch of salt. 6 ripe but firm bananas, peeled and cut into 1/4-inch rounds.

1 1/2 cups packed dark-brown sugar. Slice banana bread into 4 thick slices. Dip each slice into the egg mixture, then place in the hot pan.

Cook on each side until golden brown. Dust with. Ingredients. 12 slices French bread (1 inch thick) 8 large eggs.

2 cups whole milk. 2 teaspoons vanilla extract. 1/2 teaspoon ground cinnamon. 3/4 cup butter, softened.

1-1/3 cups packed brown sugar. 3 tablespoons dark corn syrup. The word “stuffed” is never a good sign on a restaurant menu. Sweet carb-based breakfasts can never contend with protein-driven dishes, but if you’re going to do it, these boozy, banana-topped French toast slices are about as good as it gets.

To make the French toast, in large sauté pan over medium heat, melt the butter. When the foam subsides, add the 2 Tbs. granulated sugar and the water, stirring to dissolve the sugar. Cook until the mixture is lightly caramelized, 4 to 5 minutes.

Add the bananas and cook, stirring occasionally, until tender, 1 1/2 to 2 minutes.

List of related literature:

Add the banana, canned cherries, and syrup, and heat for 2 minutes.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
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Add half of the banana slices, half of the whipped topping, and half of the pecans.

“The Cake Mix Doctor” by Anne Byrn
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You can make many variations on this sandwich by substituting other ingredients for the bananas – try raspberries, strawberries or even slices of ripe peach.

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To serve: this banana bread needs to be toasted just before serving so cut thick slices (about 2 cm/1 in thick) and toast in a toaster or lightly fry in a pan until golden on each side.

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Make the crumbly topping and crumble it over the fruit: 6 tablespoons margarine, 1 cup sugar, 2 teaspoon vanilla, 1/2 cup flour, 1 cup old-fashioned rolled oats, and 1 teaspoon ground cinnamon.

“The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking” by Katie Letcher Lyle
from The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking
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When you combine the caramelized bananas and the nutty, browned butter, the result is a perfectly moist bread that is simply irresistible.

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Oxmoor House, Incorporated, 2018

Make the crumbly topping and crumble it over the fruit: 6 Tbsp. margarine, 1 cup sugar, 2 tsp. vanilla, 1⁄2 cup flour, 1 cup old-fashioned rolled oats, and 1 tsp. ground cinnamon.

“Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them” by Katie Letcher Lyle
from Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them
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Combine the puree with the bread, diced pears, cinnamon, melted butter, and raisins in a bowl.

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Cream together 1/2 cup sugar and 3 tablespoons vegetable shortening, add 1 whole egg (or 2 egg yolks) mix well, stir in 1 teaspoon vanilla, 14 cup buttermilk, 1/2 cup sourdough starter, and y2 cup mashed ripe bananas (of average size).

“The Complete Sourdough Cookbook” by Don Holm, Myrtle Holm
from The Complete Sourdough Cookbook
by Don Holm, Myrtle Holm
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Spread on toast and topped with sliced banana, it became one of my go-to breakfasts.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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26 comments

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  • I love this recipe but I swapped out the eggs for a simple dash of almond milk (as I am vegan ) I tried this recipe when I wasn’t vegan and I actually enjoyed it more with the almond milk, it was crisp but with a fluffy center!!! I recommend!!!!

  • Hi dear can I take your videos for my channel becouse our people don’t understend engilish and if you allow me just I will translate to my language and it would be so usefull for Uzbeks people please answer I hope you will agree thanks a lot God bless you….

  • Amen������
    hello to dakota, polo and prince.������
    thanks again ms.gina for sharing awesome bread recipe’s.������������
    God Bless Us always.������

  • Helpful tip, cut the banana’s length wise first to fry them they wont turn as mushy to where theyre falling apart, u can always slice them up more after

  • Gina can you please show me how to make my favorite crepes. I love love love your recipes. you make everything look so easy thank you for sharing your food I’m a big fan

  • Hi miss Gina What kind of dogs are prince and polo they are so cute.I need a new service dog / therapy dog and I think I want a new dog like Prince and polo I already love this recipe because anything with banana cream is the best.. god bless you.and the Lord be with you always

  • Thanks for all your delicious recipes, I haven’t seen one yet that I didn’t love. Can you please share your recipe for pickle eggs and pickles can you please share your recipes for those two recipes and I know they are some what alike but I want your recipes. Thanks a lot. Keeping your Family and you in prayer.��������������������❤️️❤️️❤️️❤️️❤️️

  • And can’t forget about your fur babies, Prince & Polo there so cute I’m jealous now I’m looking four me some fur babies. I have four grown children and seven grandchildren and three greatGrands as though that’s not enough. But there all grown now the three great-Grands there in school now so I have know more babies in the house just me and my Hubby and it do get lonesome in this big house just the two of us. Thanks My Beautiful Chief keep up the great work.��������������������

  • Been addicted to this channel since I came across it a couple of days ago can’t wait to try some of these recipes currently having Braxton Hicks contractions and watching this video which is calming me down

  • Thank you Gina, Gor the wonderful recipe, I can’t wait to make this stuffed French toast. Mmm good.. Gina. I am new to your cooking video s, I am so hooked on your recipe s. I absolutely love you.. God Bless You, Gina..

  • I love Prince and Pollo, they are so beautiful. Gina, what kind of dog s are they? Thank you, for sharing, your son is so handsome.

  • Oh wow Gina never seen French toast made like this awesome. See Gina your so funny. That’s why I enjoy watching you because you always give use a taste at the end������ thanks again

  • Hi Ms Gina, love French Toast and so does my son. When he visits he always wants breakfast food, morning, noon or night, lol this will be a surprise for him, tfs and sending much love from Cheryl ����

  • Hi Gina! I must try this. OoooWeee! You keep on bringing your best… My Hubble asked me ” what is Gina cooking today” I said “she took the day off” Lol, lol, lol. Absolutely I did.

  • You know I did used to over soak my French toast Gina. I made French Toast according to your other recipe and our whole campsite loved them. Thank you for this version. I love anything hazelnut. You know I love you have a play palace for Polo and Prince. I love their training is coming along wonderfully. Much �� and blessings. Can’t wait to lose my mind with this recipe too.

  • Good morning…..That looks delicious!!! Praying your son is home and continuing to recuperate. If he is, I know you are making ALL of his favorite dishes after struggling with that hospital food. LOL. Continue being a blessing Woman of God! Love ya, Rev. Jenn

  • Hi Gina I made the sweet n sour chicken tonight, my sauce was outstanding and my chicken, chile I won’t ever go to Chinese takeout when it was that easy, thank you doll!!! Stuffed banana french toast next��

  • Hi miss Gina
    I have one more question.how do you make a vinaigrette dressing.can you please do a video on it or just get a recipe to me pretty please your awesome and god bless you.
    ��❤️��

  • Gina Young, you be throwing down i that kitchen!! That looks so yummie it is ridiculous!!! Never even heard of this or the cheese….. city girl right here!! Well I guess because you created it!! I can’t eat bananas; they make my stomach ache for days… idk too rich or too much potassium or so’thing. I guess I could substitute for strawberries or so’thing, you think?

  • Dog Gone that looks as good as you said… May God continue to bless you and your family beyond your grandest dreams, in Jesus Christ name. Amen & Amen

  • Looks good except when I make this, I’m separating the egg whites and keeping the yolks. Then replacing the milk with liquid coffee creamer maybe the cold stone creamery one.������

  • Hello Gina, its not a day goes by that I am not catching your video. Its such a blessing for your cooking channel. Thank you for showing your subscriber Polo and Prince, they are so little and such adorable puppies. I am looking forward to making the stuffed french toast with the stuff banana cream, never had it before. this is the first of hearing it. but I’m sorry that I will leave off the nutella. I tell you that you have so much food channel and everything just look so good, I just can’t make up my mind what I want to try making. YEAH YEAH YEAH YEAH YEAH YEAH. God Bless you Gina and your family and the subscriber.

  • Hi Gina, its a blessing to see you, praying�� your Son is doing better��Hi Dakota��Look at polo�� & prince��they are the cutest����Stuff French Toast����looks delicious��Now I’m hungry��Thanks for Sharing &��GOD BLESS��

  • This looks so good. Do you recommend one or two containers of the marscapone.? It looks like two in the video and the recipe said one. Thanks.

  • Gina girl u r bad for my diet. Lol that made my mouth water just watching. Yummy! Those puppies r so darn cute and yr son is quite the hansome guy. I agree with Beans and Cornbread u do give hope to us cooks who r definitely bored with every day food. Keep those videos coming and thanks for sharing.

  • Hi Gina!!! I enjoyed this recipe. I have never had french toast like this before. I shall give this a try for sure. Have a great evening. A fan&friend. DiDi