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I'm Stuffed French Toast

 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
4 ServingsPrep: 30 min. Cook: 5 min.


  • 2 medium ripe bananas, sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon banana or McCormick® Pure Vanilla Extract
  • 1 package (8 ounces) reduced-fat cream cheese
  • 8 slices oat bread (1/2 inch thick)
  • 2 eggs
  • 2/3 cup evaporated milk
  • 1-1/4 teaspoons ground cinnamon
  • 1-1/4 teaspoons McCormick® Pure 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

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I'm Stuffed French Toast (continued)

Directions (continued)

  • 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. Yield: 4 servings.
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.