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I'm Stuffed French Toast Recipe
I'm Stuffed French Toast Recipe photo by Taste of Home

I'm Stuffed French Toast Recipe

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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
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

Nutritional Facts

1 stuffed French toast with 1/4 cup berries (calculated without confectioners' sugar) equals 496 calories, 22 g fat (13 g saturated fat), 167 mg cholesterol, 659 mg sodium, 58 g carbohydrate, 5 g fiber, 17 g protein.


  1. 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.
  2. In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.
  3. In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.
  4. Meanwhile, in a small saucepan, combine the strawberries, blueberries and sugar; heat through. Serve with French toast; sprinkle with confectioners' sugar. Yield: 4 servings.
Originally published as I'm Stuffed French Toast in Taste of Home Winning Recipes 3 2012, p85

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Reviewed Jan. 8, 2016

"I'm giving it 5 stars because even though I tweaked the recipe, I know it still would've turned out beautifully if I had followed it completely. I'm not a fan of bananas, so instead I sauteed a large apple (peeled and sliced) with about 1.5 tbsp brown sugar and 1/4 tsp ground cinnamon in 1 tbsp of butter. After the apple started to get tender, I let it cool for a bit. Then I used a food processor to chop up the apple. I then combined THAT with about 6 oz of the cream cheese (since 1 large apple is NOT the equivalent of 2 med bananas). The only other changes were I used regular homestyle bread, and used buttermilk instead of evaporated milk (using a bit less of the buttermilk since it is thinner than the evaporated milk). We didn't put anything on top except butter and syrup because it was just SO good as it was. I will definitely be making this again, and maybe try blueberries or strawberries for the inside."

Reviewed May. 8, 2014

"this is good"

Reviewed May. 7, 2014

"I am giving it a five even tho I have not fixed it yet. I do something similar with my french toast and this is going to be wonderful. I wonder if after one side of the french toast is done and you flip it over, can you put the banana filling on it them. Then as the other french toast pieces get done, just put them on top of the piece with the filling on it? It may make the filling soak into that piece or it may make a mess! What do you thing?"

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