There are times when I’m working on a new recipe for the site and I get so enthralled with the food that I forget to take photos. No surprise here, but this actually happens on the regular around these parts.
This Banana and Nutella Stuffed French Toast is a perfect example of when I have to cook another portion to eat while taking a photo of the final dish because sometimes, well … sometimes 5 minutes is just too long to wait.
The best of the best recipes also result in an email to my family with a subject line such as “TRY THIS,” which includes a snapshot and some tantalizing text. Needless to say, this recipe sparked a family email chain last Sunday morning that stretched into phone calls about said Banana and Nutella Stuffed French Toast well into the night.
The melted Nutella, the warmed, yet not mushy bananas, the pronounced eggy taste of the cinnamon-flavored custard coating—this recipe was honestly the results of some almost-too-ripe bananas that were begging for a destiny other than banana bread.
8 bread slices (1-inch thick)
1/4 cup Nutella hazelnut spread
2 bananas, sliced, plus additional for serving
3/4 cup heavy cream
4 eggs, lightly beaten
2 teaspoons cinnamon
1 Tablespoon sugar
Butter, for frying
Maple syrup, for serving
Using a sharp knife, cut a pocket inside each slice of bread being careful not to split the bread into two slices.
Spread a portion of the Nutella inside each pocket and then layer in the sliced bananas.
Pre-heat a large skillet over medium heat and add enough butter to liberally coat the bottom of the pan. You want the pan to be hot, but not smoking.
Whisk together the heavy cream, eggs, cinnamon and sugar in a medium bowl, and then dip each filled bread pocket into the mixture ensuring the bread is fully soaked on all sides. Repeat with the remaining filled bread pockets.
In batches, fry the soaked slices of bread until the egg mixture is fully cooked, about 3 minutes per side.