Banana French Toast Pockets
These small, round, crustless pockets of French toast hold a creamy and decadent banana and cream cheese filling and are topped with walnuts and maple syrup.
Servings: 2
Calories: 684kcal
Ingredients
Stuffed French Toast
- ½ medium banana, mashed
- 2 tablespoons cream cheese
- 1 teaspoon granulated sugar
- ½ teaspoon cinnamon
- 1 loaf white bread
- 2 tablespoons butter
Egg Mixture
- 1 small egg, whisked
- ¼ cup milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Toppings
- ¼ cup chopped walnuts
- ½ cup maple syrup
Instructions
- To get started with this recipe, you will need two small bowls and a skillet.
- In one small bowl, mix together the mashed banana, cream cheese, sugar, and cinnamon.
- Take out six slices of bread.
- Add one tablespoon of the banana mixture to the center of each of the 6 pieces of white bread.
- Top with another slice of white bread, creating a sandwich.
- Use a 3" circle cutter to cut off the crusts. Or, you could use the mouth of a jar or glass to get the circular shape.
- Use the tines of a fork to seal the edges and set the 6 pockets aside.
- In the second small bowl, mix together the egg, milk, vanilla, and cinnamon.
- Melt the butter in the skillet over medium heat.
- Dip the sealed pockets into the egg mixture, coating all sides.
- Add the pockets to the skillet, 3 at a time (working in batches). After about 3 minutes, or when the bottom is golden brown, flip and repeat with the opposite side. Repeat this process for the final 3 pockets.
- Top with chopped walnuts and syrup.
- Serve warm.
Nutrition
Calories: 684kcal