Upgrade your breakfast game with our peanut butter banana stuffed french toast. It has crispy edges, gooey peanut butter centers, and is made with soft brioche—it's dairy-free, stuffed, dipped, and pan-fried without any cream cheese!
10 - 12slicesof your favorite bread, I highly recommend Texas toast or brioche
Instructions
In a shallow bowl, whisk together milk, eggs, maple syrup, cinnamon, and vanilla extract.
Heat a pan on the stovetop over medium-low heat.
Meanwhile, spread a thick and even layer of peanut butter on half of the bread slices (about 2 - 3 tbsp each). Place a small amount on the second slice to help the bananas stick.
Evenly place banana slices on the second piece of bread (the one with only a small amount of peanut butter). Create sandwiches and lightly press down to secure.
Grease the heated pan or griddle with a little butter.
Dip both sides of the sandwiches into the milk mixture, ensuring they are evenly coated. ONLY dip when you are ready to place onto the heated pan. If you’re cooking in batches, then wait to dip the sandwiches.
Add the sandwiches to the heated pan and cook for 2 - 4 minutes on each side, until golden brown with slightly crispy edges.
Remove from heat, cut in half, and top with fresh bananas, strawberries, whipped cream, and/or maple syrup. Enjoy!
Notes
Fillings: Mix it up with banana slices, strawberries, blackberries, blueberries, apple slices, or jam to the center with the peanut butter. You can even use almond butter, Nutella, sunflower, or cashew butter for the spread.Thick Bread Slices: Opt for thick slices of bread, such as Texas toast or brioche. This ensures the bread holds up when stuffed and soaked.Nut-Free: Or make this stuffed french toast nut-free by using sunflower butter.Bread: Explore different bread types such as cinnamon raisin bread, challah, or even whole grain or gluten-free bread. You can even use white bread.Milk: Try different types of milk like 2%, skim, almond, oat, or even coconut milk.Eggs: Substitute the eggs with an alternative like 1/4 cup of mashed bananas, yogurt, or plant-based milk to create an egg-free French toast.Freezing: I do NOT recommend it.Storing: Allow any leftover stuffed French toast to cool, then store it in an airtight container or wrap it tightly with plastic wrap. Keep it in the refrigerator for up to 1-2 days.Reheating: When ready to enjoy again, preheat your oven to 350°F (175°C), place the stuffed French toast on a baking sheet, and bake for about 8-10 minutes until heated. Alternatively, you can use a toaster or toaster oven for a quick reheating option. Do not reheat in the microwave; it will get soggy!