I made this for Father’s Day last weekend and have been thinking about it ever since, it’s that good. This French Toast is perfection on a plate. Decadent, delicious, and made on a panini press, no less! (We love ours – Breville from Williams-Sonoma – and use it all the time…)
But, I would guess you could fry these up on a skillet, flipping them after 2 – 3 minutes. Whatever method you use, these are not to be missed! I made the bananas as indicated in the recipe, but only had enough for 4 pieces, so I would definitely double the bananas to make the full 6 servings. No skimping on caramelized bananas!! 🙂
The Williams-Sonoma website (link below) provides additional recipes for Toasted Pecan Maple Syrup and Whipped Creme Fraiche to be served with the French Toast. Both sound good, but we used pure maple syrup with no complaints!
Banana-Stuffed French Toast
Yield: 6 pieces
2 Tbsp. unsalted butter
2 Tbsp. plus 1/2 cup granulated sugar
2 Tbsp. 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
1/2 tsp. ground cinnamon
1/2 tsp. honey
1/2 tsp. vanilla
1. In a large sauté pan over medium heat, melt the butter. When the foam subsides, add the 2 Tbsp. sugar and the water, stirring to dissolve the sugar. Cook until the mixture is lightly caramelized, 4 to 5 minutes.
2. Add the bananas and cook, stirring occasionally, until tender, 1 1/2 to 2 minutes.
3. Transfer to a small bowl and let cool.
4. 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.
5. Preheat an electric panini maker (to “panini” mode, if yours has this setting). Set a wire rack on a baking sheet.
6. In a large bowl, combine the milk, eggs, cinnamon, honey, the 1/2 cup sugar and the vanilla. Blend with an immersion blender.
7. Pour into a glass baking dish. Soak half of the bread slices for 5 minutes, turning occasionally. (NOTE: I only soaked mine for a minute or so because my bread was still fresh. Make sure to watch this so your bread does not become too soggy and disintegrate!)
8. 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.
9. Transfer to the rack-lined baking sheet. Soak and cook the remaining bread slices.