Banana Stuffed French Toast

I made this french toast one morning after brainstorming what to do with my leftover challah. I wanted something different and had some nice ripe bananas. What is better with bananas? Nutella of course! Feel free to fill your french toast with anything that your heart desires. That is the beauty of this recipe. Please note that the challah I was using was about medium size and the recipe only uses half of the challah. Check out my challah recipe here. This stuffed french toast recipe feeds a family of four (my kids split a slice and my husband and I each had one slice).

Kid Friendly Tips: Have your child mix all of the ingredients together and choose a “stuffing”. Other ideas can be “PB & J” filling, bananas and strawberry jam, bananas and peanut butter, biscoff and a fruit of your choice, etc. The choices are endless. If you were to use apples as a filling, I would probably cook them before.

Language Concepts: Actions (cut, spread, saute, bake, stuff), food groups (vegetables, fruits, dairy), sequencing (going through the steps in the recipe), describing taste and texture (sweet, mushy, smooth, etc), answering “wh” questions, critical thinking (“What would happen if we stuffed too much filling in the french toast?”), size and amount, and many more. As you are cooking with your child, enjoy it and ask questions. You might even want to snap some pictures with your phone while you are baking and then review it with your child. You can even convert them into a story using specific apps on your iPad which can encourage narrative skills.

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Ingredients:

1/2 medium size whole wheat or egg challah (3 thick slices)

1/2 cup of low fat milk or regular milk

1/2 teaspoon of cinnamon

1/4 teaspoon of allspice

1 egg

1/2 teaspoon of maple extract

1 teaspoon of vanilla extract

2 teaspoons of brown sugar

Filling

1 banana sliced

Nutella

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1. Mix milk through sugar in a pyrex pan.

2. Make a slit in the challah and add fillings (I added 2-3 slices of banana and nutella).

3. Put challah slices in egg-milk mixture and let soak for 10 minutes on each side.

4. Heat up a cast iron skillet or a non stick pan and add a tablespoon of canola oil or vegetable oil (if you had olive oil it might start to smoke). Add a pat of butter. Add challah slices and brown on each side. Since my slices were really thick I put it in the oven on 300 degrees for about 10 minutes to make sure they were done. You can easily finish them in the pan if you want but be careful to mind your heat because they can burn easily if left too long.

5. Add pure maple syrup, agave syrup, jam or apple butter.

6. Eat and enjoy!

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