Stuffed French Toast with Strawberries and Banana
Rich and tender egg bread is filled with fresh fruit, then dipped in an orange-scented egg custard to create a brunch dish that’s sure to make every guest feel special and ultra-spoiled.
- Serves:
- 4
- Prep Time:
- 15 min
- Cook Time:
- 10 min
Ingredients
- 4 slices day-old egg bread (1-inch/2.5cm thick slices)
- ½ cup ( 125 mL ) sliced strawberries
- 1 large ripe banana, sliced
- 2 tbsp ( 30 mL ) granulated sugar, divided
- ½ tsp ( 2.5 mL ) ground cinnamon
- 3 eggs, beaten
- ¾ cup ( 175 mL ) milk
- 1 tsp ( 5 mL ) vanilla
- ½ tsp ( 2.5 mL ) finely grated orange zest
- Pinch salt
- 2 tbsp ( 30 mL ) butter
- 1 tbsp ( 15 mL ) icing sugar
- ¼ cup ( 60 mL ) maple syrup
Instructions
-
Insert small serrated knife horizontally into side of 1 piece of bread; cut along the length to make pocket, without cutting all the way through. Repeat with remaining slices. Toss together strawberries, banana, 1 tbsp (15 mL) sugar, and cinnamon; stuff evenly into pocket of each slice of bread.
-
In shallow bowl, whisk together eggs, milk, remaining sugar, vanilla, orange zest and salt; dip each slice of bread into egg mixture for 15 to 20 seconds or until well saturated.
-
Melt butter in large nonstick skillet over medium heat; cook French toast, flipping once, for 7 to 10 minutes or until golden brown. Dust with icing sugar. Serve with maple syrup.
Notes
• Garnish with additional fruit if desired.
• Add 2 oz (60 g) chopped bittersweet chocolate to the fruit filling for an extra-special brunch dish.