Banana-stuffed French toast

11 - 14
PersonalPoints™ per serving
Total Time
16 min
8 min
8 min
This delicious stuffed French toast is the best brunch treat for two we ever created. We think it looks and tastes even better if you pick up cinnamon-raisin bread at the local bakery and slice it yourself. Whichever kind of bread you use, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits alongside or on top. And to warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like, which shouldn't affect the recipe's nutritional value.


Low fat cream cheese

2 Tbsp, (Neufchâtel), at room temperature

Raisin bread

4 slice(s), with cinnamon (3⁄8-inch-thick)


1 medium, ripe, thinly sliced

Low-fat milk

¼ cup(s)


1 large egg(s)

Vanilla extract

¼ tsp

Unsalted butter

Tbsp, or 1 teaspoon

Maple syrup

2 Tbsp, warmed


6 medium, fresh, hulled and sliced


  1. Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.
  2. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.
  3. Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. Yields 1 stuffed French toast with toppings per serving.