BANANA CARAMEL STUFFED FRENCH TOAST RECIPE FOR NATIONAL FRENCH TOAST DAY
I’m so glad this day is finally here! I created this recipe all the way back in August, but decided to wait for this fun and nutty occasion, National French Toast Day, to share it with you.
And I cannot tell you just how delicious it is! Even the uber-picky Mr. X goes nuts for it!
You can always make modifications to suit your own tastes or dietary needs, and I’m sure it will still be very tasty. In the recipe, I give you some options, to help get you started, but I always opt for the most healthful choices, (except in the case of cream, of course.)
For the actual liquid concoction in which to soak the bread, I used a combo of other people’s suggestions, and some of my own imagination, to come up with what I feel is the perfect mix. And then I added my special filling to complete the most fabulous French Toast ever.
So let’s get to it!
INGREDIENTS FOR 4 SERVINGS
FOR THE ACTUAL FRENCH TOAST
2 large e-words*—I use the equivalent in liquid e-word whites
1 cup any form of milk—I mix heavy cream with non-fat milk, to make it creamy but not that fatty, but you can use actual half and half, or even non-dairy options, such as nut or coconut milk
1 tablespoon maple syrup–granulated sugar or honey are good options, as well, but I think it’s fun to have the maple syrup in the French toast, rather than on it!
1 teaspoon vanilla paste or extract, whichever is on hand
pinch of salt
1 teaspoon cinnamon–if you or yours hate that mild spice, you can leave it out, but even Mr. X likes this addition, and he’s not a cinnamon fan, at all!
8 slices wheat bread (You can use different bread, if you like, but white bread is sooo unhealthful, and this recipe is delicious with wheat.)
butter-flavored oil spray (or real butter, if you prefer—but you shouldn’t!)
FOR THE FILLING
1 small package of caramel instant pudding (you can, of course, use whatever flavor you like, but this works perfectly in this recipe—and I’m not usually a caramel fan!)
two cups of real milk to make the pudding (I use non-fat, of course, which works just as well as full-fat, by the way. Just do not use alternative forms of milk for this part.)
2 bananas, in slices (Mr. X likes firmer, less ripe bananas, while I opt for more mushy ones.)
FOR THE TOPPING
In a flat square baking dish, mix e-words, milk, maple syrup, vanilla, salt, and cinnamon, and set aside.
In a different vessel, whip-up the instant pudding according to the directions. Do not refrigerate!
Slice the bananas.
Toast bread, two slices at a time. (This will make it hold up somewhat better than if it’s not toasted.)
Spray a frying pan or griddle. (A griddle will make this dish go quicker because you can cook two pieces at the same time. But no biggie if you don’t have one. Or you can use two frying pans instead!)
Quickly dip one toast slice at a time into the liquid mixture, on both sides, but do not soak, or the French toast will come out too mushy!
Put the damp bread into the pan or on the griddle right away, and fry on medium heat until golden brown on each side, which takes just a couple of minutes. (I turn it a couple of times to make sure. Just have a bit of patience.)
Place one piece of just-fried French toast on the plate. Spoon the hopefully not-quite-set-yet pudding onto it, as generously as you like. (I use just enough to be falling over onto the plate.) Top that with about nine banana slices, in three rows.
Place the second slice of toast on top, and sort-of flatten it all together a bit.
Then top the whole shebang with a bit of powdered sugar, then a dollop of whipped cream, and finish with a sprinkling of colored sprinkles.
For the best taste, please serve as quickly as possible.
*[Note: In case you’re one of the few who does not know about my nausea at even hearing the actual e-word, so you don’t know what word I’m trying to avoid even writing, it’s the white oval thing that chickens lay, and is used to make omelettes. Now, with that knowledge, you’re in with the in crowd. Congrats!]