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I’m Stuffed French Toast

I was able to remake this dish I had enjoyed while eating out. The fruit adds a special touch to this breakfast.—Melissa Kerrick, Auburn, New York
  • Total Time
    Prep: 30 min. Cook: 5 min.
  • Makes
    4 servings


  • 2 medium ripe bananas, sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon banana or vanilla extract
  • 1 package (8 ounces) reduced-fat cream cheese
  • 8 slices oat bread (1/2 inch thick)
  • 2 large eggs
  • 2/3 cup evaporated milk
  • 1-1/4 teaspoons ground cinnamon
  • 1-1/4 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries, thawed
  • 1/2 cup fresh blueberries or frozen unsweetened blueberries
  • 1 tablespoon sugar
  • Confectioners' sugar


  • In a large skillet coated with cooking spray, saute bananas with brown sugar. Stir in banana extract. In a small bowl, beat cream cheese until smooth. Add banana mixture; beat well. Spread on four slices of bread; top with remaining bread.
  • In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.
  • In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.
  • Meanwhile, in a small saucepan, combine the strawberries, blueberries and sugar; heat through. Serve with French toast; sprinkle with confectioners' sugar.
Nutrition Facts
1 stuffed french toast with 1/4 cup berries (calculated without confectioners' sugar): 496 calories, 22g fat (13g saturated fat), 167mg cholesterol, 659mg sodium, 58g carbohydrate (29g sugars, 5g fiber), 17g protein.

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