Serves 2
25 min
Stuffed French Toast
Recipe GLPR77b57aa32db720
A decadent breakfast sandwich featuring thick slices of whole grain bread layered with creamy dessert hummus or ricotta, fresh sliced bananas and strawberries, then dipped in a rich egg custard and pan-fried until golden and crispy on both sides. Finished with a generous drizzle of maple syrup for pure indulgence.
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Ingredients
4 slices whole grain bread, sturdy variety
½ cup dessert hummus or creamy ricotta cheese
1 cup sliced fresh strawberries
1 cup sliced fresh bananas
2 large eggs
1 tablespoon whole milk
2 tablespoons maple syrup, plus more for serving
2 tablespoons butter or oil for cooking
Directions
In a shallow bowl, whisk together the eggs and milk until well combined to create the egg custard mixture.
Spread 2–3 tablespoons of dessert hummus or ricotta cheese onto one slice of bread. Layer half of the sliced strawberries and half of the sliced bananas on top.
Spread another 2–3 tablespoons of hummus or ricotta on a second slice of bread, then place it filling-side-down on top of the fruit to create a sandwich. Repeat to make a second sandwich with the remaining bread, hummus, strawberries, and bananas.
Working with one sandwich at a time, carefully dip both sides into the egg custard mixture, allowing it to soak for a few seconds on each side until lightly coated but not falling apart.
Heat butter or oil in a large skillet or griddle over medium heat. Once hot, place the dipped sandwich onto the cooking surface and cook for 4–5 minutes until the bottom is golden brown and crispy.
Carefully flip the sandwich and cook the other side for 4–5 minutes until equally golden brown and the interior is warm. Repeat with the second sandwich.
Transfer the cooked French toast to serving plates and drizzle generously with warm maple syrup. Serve immediately while hot and crispy.
