Brie-Stuffed Banana French Toast

Recipe

Breakfast
Brie-Stuffed Banana French Toast

Primary Media

Plate of brie-stuffed banana french toast garnished with banana slices, pecans and sprinkles of powdered sugar

User Rating

3.95 out of 5 stars
Rate it:
20 ratings

Recipe Data

4
Servings
15min
Prep
21min
Total

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    Description

    Each bite is flavored with spices, vanilla and nuts, with a melty layer of cheese. The main ingredients are French bread, Brie, bananas, walnuts and maple syrup.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4thick slices French or Italian bread
    4 oz.Brie cheese, sliced 1/4-inch thick
    6Hy-Vee large eggs
    2 tsp.Hy-Vee ground cinnamon
    ½ tsp.Hy-Vee nutmeg
    1 tbsp.Hy-Vee sugar
    1 tsp.Hy-Vee vanilla
    1 c.Hy-Vee whole milk
    1 c.chopped Hy-Vee walnuts
    2 tbsp.Hy-Vee unsalted butter, softened
    2 tbsp.Hy-Vee powdered sugar
    1banana, sliced
    Hy-Vee Select real maple syrup

    Directions

    1. Make an incision on the crust side of the bread slices about 3/4 of the way through to create a pocket. Push cheese slices into the pocket; set aside.
    2. In a medium shallow bowl, whisk eggs, cinnamon, nutmeg, sugar, vanilla and milk; set aside. Put chopped nuts on a sheet pan; set aside.
    3. Dip bread slices in egg batter making sure to let each side soak for about 20 seconds. Dip the edges into the nuts.
    4. In a large skillet, heat butter over medium-high heat. When butter has melted, add stuffed bread slices and brown on each side for 2-3 minutes. Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced bananas and syrup.

    Nutrition facts

    Servings

    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 42g
    • Cholesterol: 330mg
    • Sodium: 590mg
    • Total Carbohydrates: 51g
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 4%
    0%
    Iron 25%
    0%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Fall 2013.