French Toast Stuffed with Bananas & Walnuts

These aren’t your basic slices of French toast. Two pieces of egg bread get sandwiched around a filling of mashed ripe bananas, chopped walnuts, and freshly grated nutmeg, then soaked in an egg-milk custard and pan-fried in butter until golden on both sides.

Use very ripe bananas. They mash smooth and stick to the bread like a natural glue, keeping the filling inside while you flip. Leaving a quarter-inch border uncovered around the edges helps the bread seal shut so nothing leaks during frying.

Frying in butter in two stages (melt half for the first side, add the rest when you flip) keeps each side evenly golden without burning. A dusting of powdered sugar through a fine sieve finishes them off. Serve with maple syrup or jam on the side.

Pro Tips

• Use thick-sliced egg bread like challah or brioche. Thin bread falls apart when soaked in the custard.
• Don’t over-soak the sandwiches. A few seconds per side is enough. They should be saturated but not dripping.
• Keep the heat at medium. Too high and the outside burns before the egg cooks through.
• Serve immediately. Stuffed French toast gets soggy fast if it sits.

Variations

• Spread a thin layer of cream cheese on the bread before adding the banana filling for extra richness.
• Use pecans or sliced almonds instead of walnuts.
• Add a drizzle of Nutella or peanut butter inside the sandwich for a more indulgent version.