Chocolate Banana Stuffed French Toast Recipe

A plated serving of stuffed French toast.

5 from 2 votes

Chocolate Banana Stuffed French Toast Recipe

Slow down and enjoy Sunday morning with Chocolate Banana Stuffed French Toast. Buttery challah, melted chocolate, and ripe bananas crisp beautifully, topped with fresh fruit and a drizzle of syrup.

Prep Time6

Cook Time14

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 379kcal

Author: Andrea

Ingredients

1 lb challah loaf OR brioche, cut into 2" thick slices
1/2 cup chocolate hazelnut spread
2 bananas sliced
1/4 cup milk
1/4 cup heavy cream
5 large eggs
3/4 tsp vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon butter for griddle

Optional Toppings

strawberries sliced
bananas sliced
chocolate hazelnut spread melted
powdered sugar

Instructions

Preheat an electric griddle to 350 degrees Fahrenheit (175 degrees Celsius) or place a large skillet over medium heat.
Using a paring knife, cut through the center of each slice (as if butterflying a chicken breast), keeping the end attached. Spread a heaping tablespoon of chocolate hazelnut spread inside the center of each slice, then add a few banana slices (enough to cover the spread). Repeat with the remaining slices.
In a shallow dish, whisk together the milk, cream, eggs, vanilla, and cinnamon. Dip each side of the French toast into the egg mixture, allowing a few seconds for it to soak up some of the mixture. Avoid submerging the center.
Add the butter to the griddle or pan, allowing it to melt and bubble. Transfer the slices to the pan and cook until browned on the bottom, about 2 to 3 minutes. Flip and cook the second side until browned, about 2 minutes. Serve immediately, dusted with powdered sugar, and topped with strawberries, bananas, and melted spread, if desired.

Notes

-You can swap the chocolate hazelnut spread for peanut butter anytime.

STORE leftover Chocolate Banana Stuffed French Toast in an airtight container, placing parchment paper between layers. Refrigerate for up to 2 days.

For longer storage, FREEZE slices on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container for up to 1 month. REHEAT in a 350°F (175°C) oven for 10–15 minutes, in a toaster oven, or on a skillet over medium heat.

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