Banana Stuffed French Toast

Most French toast has banana on top. This one puts it inside. A pocket gets cut into each thick sourdough slice, banana quarters go in, and the stuffed bread gets saturated in an egg-and-cream custard before it hits a buttered pan.

Sourdough is an unconventional choice for French toast, but it earns its place here. The slight tang of the bread creates a counterpoint to the sweet, softened banana inside. A more neutral bread would tip the flavor entirely sweet without anything to balance it.

The finish is simple but effective: cinnamon, sugar, and vanilla mixed together and sprinkled over the hot grilled toast. The heat from the surface melts it slightly into a light crisp coating.

Twenty minutes from start to plate, and it reads like a brunch restaurant order.

Kitchen Tips

• Cut the pocket with a small, sharp knife. Go deep enough to hold the banana quarters without cutting through the edges or breaking the crust.
• Soak each side well. Sourdough is denser than brioche and needs more time in the custard to absorb properly. Don’t rush this step.
• Grill over medium heat. High heat browns the outside before the banana inside has a chance to warm through.

Variations

• Spread a thin layer of peanut butter inside the pocket alongside the banana for a peanut butter banana version.
• Swap sourdough for thick-cut brioche or challah for a richer, more classic French toast base.
• A drizzle of maple syrup over the cinnamon sugar finish is never a wrong move.