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Banana Stuffed French Toast

Banana Stuffed French Toast


2 1-1/2" slices of San Francisco sourdough bread
1 banana, peeled
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
3 eggs, beaten
  powdered sugar for dusting
  fresh fruit for serving (optional)

Cooking Instructions

With a knife, slice the bread into triangles and make incisions on the edges of each piece. Cut the banana into small discs and stuff into pockets of the bread pieces. In a bowl, combine the milk, vanilla, cinnamon and eggs. Whisk lightly.

Heat a nonstick pan over medium heat. Dip stuffed bread into egg wash and put into the pan (cook in batches if necessary). Cook until golden brown on both sides, 3 to 4 minutes each side. Remove from the pan and dust lightly with powdered sugar.

Serve with fresh fruit (optional).

Jesse Llapitan, Executive Chef, Palace Hotel, San Francisco.

Equipment List

Bread Knife
Mixing Bowls
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