Name: French Toast stuffed with Bananas and Roasted Pecans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Caribbean
Ingredients: 1 Brioche Pan Loaf - 1 day old & 8 slices ½ or ¾ inch thick; 3 Bananas - ripe with spots; 1/4 cup Pecans; 4 tablespoons Unsalted Butter; 2 Eggs - beaten; 1/4 cup Whole Milk; 1 teaspoon Mixed Essence; ¼ teaspoon Cinnamon; ⅛ teaspoon Nutmeg

French toast stuffed with Bananas and Roasted Pecans in a plate in dark background

French toast stuffed with Bananas and Roasted Pecans with teapot on the side

Aerial close up shot of French toast stuffed with Bananas and Roasted Pecans in a plate

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As Seen On

French Toast as a dish is as old as its ingredients. The history of this dish is noted around the world from the Romans in the 1st century until today. There are two basic variations of this dish, one sweet and the other savory. The dish was an excellent way to utilize stale bread and re-hydrate it with the egg and milk mixture. As you can see from this recipe, we have come a long way from this dish being reconstructed leftovers. With the addition of bananas and roasted pecans, we hope to provide a more luxurious experience to your regular French Toast. This dish is an excellent way to sweeten up your next breakfast or brunch with friends and family over a hot cup of Chocolate Tea and a Mimosa or two.

Equipment Needed

Baking Sheet

Bread Knife

Cutting Board

Glass Measuring Cups

Large Cast Iron Skillet

Masher

Small Mixing Bowl

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Whisk

Author: Rachel Ottier-Hart

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Serves

Ingredients

1 Brioche Pan Loaf - 1 day old & 8 slices ½ or ¾ inch thick
3 Bananas - ripe with spots
1/4 cup Pecans
4 tablespoons Unsalted Butter

Dredge

2 Eggs - beaten
1/4 cup Whole Milk
1 teaspoon Mixed Essence
¼ teaspoon Cinnamon
⅛ teaspoon Nutmeg

Instructions

Preheat the oven to 350 °F/ 177 °C and place a rack in the middle.

Slice the bananas lengthwise and place them on a baking sheet.

Roughly chop the pecans and spread them on the same baking tray and add two tablespoons of butter in small dollops on the tray.

Bake for 10 minutes, toss the pecans over, and bake for another 10 minutes.

While the bananas and pecans roast, prepare the dredge by mixing the ingredients in a shallow bowl or baking dish.

Once the bananas are golden, remove them from the oven and let cool for 10 minutes.

Remove the bananas to a bowl and mash with a masher or fork

Add the pecans to the mashed bananas and any butter drippings from the pan and mix them.

Place a large dollop of the banana pecan mash onto one slice of bread, spread it evenly, and top with another piece of bread. Repeat with the rest of the bread

Place a flat skillet or frying pan on medium heat and add some butter to coat the pan.

Place one of the banana pecan sandwiches into the dredge on one side and then flip to the other side, making sure both sides get coated.

Place the coated sandwich onto the hot skillet and cook on both sides for 2-3 minutes or until golden brown on both sides.

Repeat with the remaining sandwiches until all are cooked.

Serve warm and top with powdered sugar, golden syrup, or any of your favorite French toast condiments.

French Toast stuffed with Bananas and Roasted Pecans

Ingredients

Instructions

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