Chocolate Banana Stuffed French Toast

If you want to add more American recipes to your repertoire, Chocolate Banana Stuffed French Toast might be a recipe you should try. This morn meal has 434 calories, 12g of protein, and 18g of fat per serving. This lacto ovo vegetarian recipe serves 8 and costs $1.31 per serving. If you have challah, chocolate hazelnut spread, strawberries, and a few other ingredients on hand, you can make it. A few people made this recipe, and 36 would say it hit the spot. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Life Made Simple. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Try Banana Stuffed French Toast, Banana-Stuffed French Toast, and Banana-stuffed French Toast for similar recipes.

Servings: 8

Preparation duration: 6 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat an electric griddle to 350 degrees 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 center of each slice, the 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 french toast into egg mixture allowing a few seconds for it to soak up some the mixture. Avoid submerging the center. Add the butter griddle or pan, allow 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 minute. Serve immediately dusted with powdered sugar and topped with strawberries, bananas and melted spread, if desired.

 

Step by step:

1. Preheat an electric griddle to 350 degrees or place a large skillet over medium heat.

2. Using a paring knife, cut through the center of each slice (as if butterflying a chicken breast) keeping the end attached.

3. Spread a heaping tablespoon of chocolate hazelnut spread inside center of each slice, the add a few banana slices (enough to cover the spread). Repeat with the remaining slices.

4. In a shallow dish, whisk together the milk, cream, eggs, vanilla, and cinnamon. Dip each side of french toast into egg mixture allowing a few seconds for it to soak up some the mixture. Avoid submerging the center.

5. Add the butter griddle or pan, allow it to melt and bubble.

6. 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 minute.

7. Serve immediately dusted with powdered sugar and topped with strawberries, bananas and melted spread, if desired.

Nutrition Information:

covered percent of daily need