Stuffed French Toast Recipe

Prepare banana-walnut filling

In a medium bowl, mash the ripe bananas with a fork until mostly smooth but with a few small chunks remaining (about 1 to 1 1/2 cups mashed). Add the 3 tablespoons softened butter and stir until incorporated. Mix in the 3 tablespoons packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and the 1/2 cup roughly chopped walnuts. Taste and adjust sweetness or cinnamon as desired. Set the filling aside.

If you prefer a chunkier texture, reserve a few walnut pieces to sprinkle inside the sandwich; for a smoother filling, pulse the walnuts briefly in a food processor before mixing.

Hollow the bread and assemble

Lay out the 4 thick sourdough slices. Using a small serrated knife, cut a pocket or hollow into the center of each slice, leaving a 3/4-inch border all around and not cutting through the bottom. Remove the soft inner crumb to create space for the filling. Generously spoon the banana-walnut mixture into each hollowed slice, pressing gently to fill without overstuffing. If desired, place the removed crumb back on top and press to help seal, or sandwich two slices together (one filled and one plain) for a closed stuffed French toast.

Make the custard

In a wide, shallow dish (large enough to dip the bread), whisk together 3 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth and slightly frothy. Let the custard rest for 2 minutes so cinnamon hydrates.

If assembling closed sandwiches, press gently to secure edges but avoid squeezing out filling. Work quickly so the bread doesn't dry.

Soak the bread

Heat a large nonstick or cast-iron skillet over medium-low heat. While the pan heats, melt 1 tablespoon butter and brush both sides of each stuffed slice lightly with melted butter. One at a time, place a stuffed slice into the custard dish and let it soak 20–30 seconds per side (longer if your bread is very dense), pressing gently so custard penetrates the hollow. Hold it upright briefly to let excess custard drip off.

Pan-fry the French toast

Add the remaining 2 tablespoons butter to the preheated skillet and swirl to coat. Place soaked slices in the skillet (work in batches if needed) and cook over medium-low to medium heat 3–4 minutes per side, until a deep golden brown forms and the centers are set. Reduce heat if the exterior is browning too quickly; you want the interior warmed through without burning the crust. If slices are thick, cover pan for 1–2 minutes during the last minute of cooking to help heat through.

Serve

Transfer finished stuffed French toast to plates. Top each with an extra pat of butter if desired, drizzle with pure maple syrup (about 3 tablespoons per serving), and dust lightly with powdered sugar if using. Serve immediately while warm.