Anytime is the best time for brunch, am I right? Get ready, because upping your brunch game just got a whole lot easier.
When it comes to food, my motto is to always be extra. Like, WAYYY extra. So in my kitchen when I whip up french toast, the classic recipe just won’t do.
…because whyyyy make basic french toast when you can stuff it with a whipped cream cheese-fried banana stuffing? Better yet, why not top it with some freshly sauteed and then strained berries? I tell ya, these are some of life’s greatest questions.
Guys, this french toast right here is legit heaven on a plate. And with a heaping pour of maple syrup, each bite fully melts in your mouth.
One might think that stuffing your french toast is enough. One might also think that adding a coulis and syrup on top would suffice. I’m here to tell you, it does not. Let’s kick this french toast into extra, EXTRA gear with some nutella. Best part about this scrumptious brunch delight? Add 2 extra steps to the standard french toast and poof, you’re done. Super simple and super fresh.
It would literally be a crime to not incorporate this stuffed french toast into your recipe schedule this week.
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- 8 slices of wheat bread
- 4 tbsp butter
- 2 eggs
- 3/4 cup of 2% milk
- 1 cup of mixed berries, chopped
- 1 tbsp lemon juice
- 2 bananas
- 1.5 tsp cinnamon
- 2 tsp vanilla extract
- 8oz. cream cheese
- 3 tbsp brown sugar
- Nutella (optional)
- Syrup (optional)
- Slice bananas. Add 1 tbsp of butter to a skillet on medium-low heat. Sprinkle with 1 tbsp of brown sugar and add bananas. Fry for about 5 minutes and remove.
- Add the cream cheese to a small bowl and whip using an electric mixer. Add 1 tsp of vanilla and the bananas. Mix until fully incorporated.
- In a medium bowl, add the eggs and whisk. Add the milk, 1 tbsp of brown sugar and cinnamon and mix.
- Spread the banana-cream cheese filling onto 4 slices of bread. Top each with another slice of bread.
- Add 1 tbsp of butter to a medium skillet on medium-low heat. Dip 1 of the toast sandwiches to the egg mixture and place on the skillet. Cook on each side for about 3 minutes or until golden brown. Remove from heat and repeat for each toast sandwich.
- While the french toast is cooking, add the berries to a small pot. Turn heat to medium. Add the lemon juice and remaining brown sugar. Allow the berries to cook for about 5 minutes. Remove from the heat. Once slightly cooled, strain some of the berries by pressing through a strainer. Leave some berries whole.
- Pour the berries on top of a french toast slice, drizzle with syrup and warm nutella. Serve!