Banana-Stuffed French Toast
This indulgent French toast recipe features a delightful twist with its decadent pecan maple syrup and whipped crème fraîche. The bananas caramelized in brown sugar add a luscious sweetness to the filling between thick challah slices soaked in a fragrant cinnamon-infused custard. The result is a luxurious and flavorful breakfast treat that is sure to impress.
— Constant Cookbook
Ingredients
- 1 Tbs. unsalted butter
- 1/2 cup chopped pecans
- Pinch of kosher salt
- 1 cup maple syrup
- 1 cup heavy cream
- 1/2 cup crème fraîche
- 2 Tbs. confectioners’ sugar
- 1/4 tsp. ground cinnamon
- 2 Tbs. unsalted butter
- 2 Tbs. plus 1/2 cup granulated sugar
- 2 Tbs. water
- 2 large ripe bananas, peeled and cut into 1/2-inch rounds
- 1-lb. loaf day-old challah, ends trimmed, bread cut into 6 slices, each 1 1/2 inches thick
- 2 cups milk
- 6 eggs
- 1/2 tsp. ground cinnamon
- 1/4 tsp. granulated honey
- Seeds from 1/4 vanilla bean
Instructions
- To make the toasted pecan maple syrup, in a fry pan over medium heat, melt the butter and cook until lightly browned, 2 to 3 minutes. Add the pecans and cook, stirring occasionally, until lightly toasted, about 3 minutes. Add the salt and maple syrup, increase the heat to high and cook until slightly thickened, about 2 minutes. Transfer to a bowl and keep warm.
- To make the whipped crème fraîche, in a bowl, lightly whisk together the cream, crème fraîche, confectioners’ sugar and cinnamon until just combined. Pour the mixture into a cream whipper, add the cartridge according to the manufacturer’s instructions and refrigerate until ready to use.
- 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. Transfer to a small bowl and let cool. Using a small, sharp knife, cut a slit 2 inches long in one side of each bread slice, cutting three-fourths of the way. Stuff the pockets with the banana mixture, dividing evenly.
- Preheat an electric panini maker to “panini” mode. Set a wire rack on a baking sheet.
- In a large bowl, combine the milk, eggs, cinnamon, granulated honey, the 1/2 cup granulated sugar and the vanilla bean seeds and blend with an immersion blender. Pour into a baking dish. Soak half of the bread slices for 5 minutes, turning occasionally.
- Place the bread on the panini maker and cook, adjusting the top plate so it lightly presses the bread, until browned, 4 to 5 minutes. Transfer to the rack-lined baking sheet. Soak and cook the remaining bread slices. Serve the French toast with the pecan maple syrup and whipped crème fraîche. Serves 6.
- Recipe by Chef Bryan Voltaggio
Yield
Serves 6.
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