bag of banana and banana toast
Stuffed French Toast Pockets are a delicious way to enjoy breakfast. Yes, French toast is great on its own, but it’s also fun to play with classic recipes and thicken them up a bit! These little round bags of skinless French toast are topped with creamy bananas and cream cheese, topped with walnuts, and maple syrup.
French Roast Banana Pocket Recipe How To Make
This is a decadent delight, but once you’ve listed the ingredients you’ll need, here are some ways to relax a bit. The recipe consists of three main parts: the filling of the Corridos, the lid of the liquid egg, and it will be the topping.
Filled with French toast (full recipe below)
- Banana
- Cheese cream
- Granular sugar
- cinnamon
- White bread
- Butter
egg mix
- Egg
- Milk
- vanilla
- cinnamon
To order
- Chopped walnuts
- Maple syrup
If you want to make your recipe a little lighter, you can always replace the butter with wholemeal bread, low-fat cream cheese, and coconut oil.
How to make a French toast pocket with banana
French Banana Toast Pockets are so easy to make and make breakfast more enjoyable. First, mash half a banana in a bowl and mix it with cream cheese, sugar, and cinnamon. Roll out 6 slices of bread and place about 1 tablespoon of banana and cream cheese mixture in the center of each slice.
Place a second slice on each slice of bread to form a sandwich. Use a 3-inch round pastry cutter to cut the crust. Or use glass to get a round shape. (It won’t get too big.) Yes, there will be a lot of skin left. But you can cut the crust, make another egg mixture and cook the French toast!
bags of French toast for cooking
After removing the crust, use a fork to seal the sides of all 6 bags and set them aside while you make the egg mixture. In a small bowl, whisk together the eggs, milk, vanilla, and cinnamon. Next, soften the butter in a skillet over medium warmness.
To cook the pockets, dip each pocket into the egg mixture, coat both sides, and add the pockets to the pan. Due to its small size, the fan can hold about 3 pockets at a time. Brown the dough (about 3 minutes), then turn and fry on the other side. Arrange them on a plate and serve with chopped pecans and maple syrup (or your favorite topping).
You can also use a pan to cook the pockets. Set the pan temperature between 325 °F and 350 °F and cook until golden brown on both sides. As I said, these are small amounts, but you can always double or triple the recipe if you need more!
