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.

Prep Time:
15 min
Cook Time:
10 min


Nutrition Facts
  • 4 slices day-old egg bread (1-inch/2.5cm thick slices)
  • 1/2 cup (125 mL) sliced strawberries
  • 1 large ripe banana, sliced
  • 2 tbsp (30 mL) granulated sugar, divided
  • 1/2 tsp (2.5 mL) ground cinnamon
  • 3 eggs, beaten
  • 3/4 cup (175 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2.5 mL) finely grated orange zest
  • Pinch salt
  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) icing sugar
  • 1/4 cup (60 mL) maple syrup


  1. 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. 

  2. 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. 

  3. 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. 


• Garnish with additional fruit if desired.

• Add 2 oz (60 g) chopped bittersweet chocolate to the fruit filling for an extra-special brunch dish.