Banana & Nutella Fancy French Toast

February 5, 2022

Would you just look at this decadent breakfast dish! Sakes alive that looks yummy huh? What you got here is a smear of cream cheese and a dollop of Nutella along with a handful of bananas sandwiched between two slices of French Toast! Now you might be thinking “that had to be for a fancy occasion”, but nope not really. Well I might have had today in mind when I made this, but the day was any old Sunday and I just happened to have the ingredients on hand.

So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And putting two great tastes like Banana & Nutella together is a no brainer for sure.

It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

A couple of years ago, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

And since we’re talking about that winning Nutella and banana combination, just looks at these delicious Homemade Banana Toaster Tarts drizzled with Nutella

And how do you like this big ole Malted Nutella & Biscoff Brownie Torte 

Then there was this gorgeous Nutella Star Bread:

And some amazing Nutella Chocolate Chip Babka:

And I don’t want to forget these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

But back to todays Banana & Nutella Fancy French Toast. Easy to make, it is remarkable how it transforms an average day into something fancy. So I say treat yourself to a fancy breakfast feast today. Make sure you pour some bubbles as well. Life is short and you’re worth it!

Banana & Nutella Fancy French Toast

  • Servings: 4 French Toast Sandwiches
  • Print

recipe slightly adapted from: Taste of Home

Ingredients:

  • 8 slices French bread (1/2 inch thick)
  • 1/4 cup cream cheese, softened
  • 1/4 cup Nutella
  • 1 medium banana, sliced
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 2 teaspoons vanilla bean paste
  • 2 tablespoons butter
  • Optional toppings: Confectioners’ sugar, maple syrup, fresh mint leaves, additional banana slices additional Nutella, whipped cream

Directions:

Begin by making sandwiches. On each of 4 of the bread slices, spread cream cheese and Nutella to within 1/2 in. of edges. Top with banana slices and remaining bread.

In a shallow bowl, whisk eggs, milk, cinnamon, nutmeg and vanilla.

In a large cast-iron or other heavy skillet, heat butter over medium-low heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 30 seconds. Place soaked sandwiches in skillet; toast until golden brown, 4-5 minutes on each side. If desired, serve with toppings.

Enjoy!


Chocolate Cinnamon Babka French Toast

January 27, 2012

I made a great loaf of Chocolate Cinnamon Babka not too long ago. We mostly scarfed it up right away, but I did manage to squirrel away a few pieces for just this purpose. What can I say? I’m sure your imagination can run wild with this one! It was awwwwwwwesome! The orange zest really complements the chocolate in the Babka. I didn’t even need any syrup, though I couldn’t resist the butter 🙂 If you are planning on making that Babka, do your best to save a few morsel for this treat!

Chocolate Cinnamon Babka French Toast

yield: 6 slices

Ingredients:

  • 6 thick slices of Chocolate Cinnamon Babka
  • 6 Large eggs
  • 1 Cup Milk
  • 1 Teaspoon vanilla
  • Finely grated orange zest from one large orange
  • 1/8 teaspoon freshly grated nutmeg

In a large, shallow bowl, whisk together the eggs, milk, vanilla and orange vest.

Add Babka slices to the egg mixture and turn gently to coat evenly.

Leave the bread in the egg mixture for 1-2 minutes, allowing it to soak up some of the liquid.

Lightly oil a griddle and heat it over medium-high heat. Remove the bread from the egg mixture and place on the hot griddle.

Cook until the babka is a golden brown, 1-2 minutes and then flip and cook the other side

Serve hot with butter and syrup if desired.

Enjoy!


Harvest Apple French Toast

October 24, 2011

I’m happy to say the Fall weather held through the weekend around here! We went for a great hike on Saturday in a local park. The temperature was great (could’ve been a bit cooler…) and the changing leaves were gorgeous. On Sunday morning I decided to make some French Toast with a bit of the Harvest Apple Challah bread that I had made earlier in the week. It wasn’t a spur of the moment decision mind you. I had thought about it shortly after I had my first bite of that fantastic bread. I knew if I didn’t squirrel a couple pieces away for French Toast, there would be none left. So I acted quickly before we gobbled it all up!

Having that secret stash of bread was brilliant, just like this french toast turned out to be! All French toast is pretty great in my opinion, but the Apple Challah bread made this French toast particularly stunning. The recipe below is a basic french toast recipe with a little nutmeg thrown in as well as some “maple sugar”, to give it a nice fall, mapley taste. Maple Sugar is a sugar prepared from the sap of the sugar maple tree. It is sweeter than granulated sugar, so a little goes a long way. I found mine with all the other sugars in my local grocery store. It’s a bit pricey, but I really like it. It would be fine to substitute in granulated sugar and rely on Maple Syrup to provide the maple flavour. To each his own.

So, to sum it up, I guess I’m saying that you really should whip up some of that Harvest Apple Challah bread, if only to have it for the Harvest Apple French Toast. But if your family is anything like mine, you better think ahead and hide some before it’s gone. To let you in on a little secret… I have a bit more stashed away and will be making some Harvest Apple Bread Puddings soon. Stay tuned and in the meantime, enjoy the Harvest Apple French Toast!

Harvest Apple French Toast

yield: 2 pieces of French Toast

Ingredients:

  • 2 thick slices of Harvest Apple Challah Bread (for recipe click here)
  • 1/2 cup milk
  • 1 egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon maple sugar (or granulated sugar if you prefer)
  • 1 Tablespoon butter

Directions:

Place milk, egg, cinnamon, nutmeg, vanilla and maple sugar in bowl. Whisk until well combined. Place Harvest Apple Challah slices in bowl and allow bread to soak up some liquid on one side and then flip bread over.

Melt 1 tablespoon butter in frying pan over medium heat. Place soaked bread slices in pan and cook, flipping as necessary, until both sides are golden brown.

Serve hot with butter and maple syrup.

Enjoy!


Caramelized Rum Banana-Stuffed French Toast

February 21, 2011

So while we’re stuffing things into other things, à la the oreo stuffed chocolate chip cookies of my previous post, I thought you might like to see some french toast stuffed with caramelized rum bananas. I know my husband was very happy at its appearance. It’s unbelievably yummy! If the words “caramelized rum bananas” didn’t capture your attention, I don’t know what you’re like. I must admit though, the original recipe that I consulted for this dish did not include rum as one of the ingredients. That might have been all me-with no regrets though! Bananas and rum are without a doubt a match made in heaven.

Rum Bananas Caramelizing

In order to be able to stuff the lovely caramelized run bananas into the toast, you have to start off with a pretty thick piece of Challah bread, about 1 1/2 inches.

Big ole hunk o'bread!

You cut a  2 inch long slit in one side of the bread slice, extending down three-fourths of the way, to create a pocket. Once done you stuff that pocket full of the rummy banana bliss,

Stuffed toast slices

dunk it in the usual french toast egg/milk mixture and then pop it into a Panini maker to cook.

Panini Maker in action

Oh my giddy Aunt! Soooooooo good! The recipe I used recommended topping it with not only a toasted pecan maple syrup, but also a whipped crème fraîche. We were happy topping ours solely with a simple whipped  cream, minus the crème fraîche, and a few extra of the caramelized bananas. We did not feel that any syrup was necessary-as if “necessary” is a word that should come anywhere near this dish. It is pretty darn sweet. However, to each his own and who am I to judge an individuals sweet tooth. So, I have included the toasted pecan maple syrup in the following recipe. Enjoy!

Caramelized Rum Banana-Stuffed French Toast

 

Ingredients:

For the toasted pecan maple syrup:

1 Tbs. unsalted butter

1/2 cup chopped pecans

Pinch of kosher salt

1 cup maple syrup

For the whipped cream:

1 cup heavy cream

2 Tbs. confectioners’ sugar

1/4 tsp. ground cinnamon

For the French toast:

2 Tbs. unsalted butter

2 Tbs. light brown sugar

1/2 cup granulated sugar

2 large ripe bananas, peeled and cut into 1/2-inch rounds

2 Tbs. dark rum

1-lb. loaf day-old challah, ends trimmed, bread cut into 6 slices, each 1 1/2 inches thick

2 cups milk

6 eggs

1/2 tsp. ground cinnamon

1/4 tsp. honey

2 tsp. vanilla extract

Directions:

To make the toasted pecan maple syrup, in a fry pan over medium heat, melt the butter and cook until lightly browned, 2 to 3 minutes. Add the pecans and cook, stirring occasionally, until lightly toasted, about 3 minutes. Add the salt and maple syrup, increase the heat to high and cook until slightly thickened, about 2 minutes. Transfer to a bowl and keep warm.

To make the whipped cream, place the cream, confectioners’ sugar and cinnamon in the bowl of a stand mixer. Whip until stiff peaks form. Set aside until ready for use.

To make the French toast, in large sauté pan over medium heat, melt the butter. When the foam subsides, add the 2 Tbs. light brown sugar and the rum, stirring to dissolve the sugar. Add the banana slices and gently toss. Cook until the mixture is lightly caramelized and the bananas are tender, 4 to 5 minutes. Transfer to a small bowl and let cool. Using a small, sharp knife, 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.

Preheat an electric Panini maker. Set a wire rack on a baking sheet.

In a large bowl, combine the milk, eggs, cinnamon, honey, the 1/2 cup granulated sugar and the vanilla extract and whisk together. Pour into a baking dish. Soak half of the bread slices for 5 minutes, turning occasionally.

Place the bread on the Panini maker and cook until browned, 4 to 5 minutes. Transfer to the rack-lined baking sheet. Soak and cook the remaining bread slices. Serve the French toast topped with whipped cream and the maple syrup should you desire. Serves 6.

Adapted from a Recipe by Chef Bryan Voltaggio found on William Sonoma Recipes.


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