Whip up a decadent breakfast that combines warm bananas, creamy Nutella, and golden, custard-soaked bread. This stuffed French toast is rich, indulgent, and surprisingly simple to prepare, making it perfect for weekends, brunch gatherings, or any morning when you crave something special.
Why You’ll Love This Recipe
This Banana and Nutella Stuffed French Toast delivers a delicious balance of textures and flavors. The bread is crisp on the outside and soft on the inside, while the Nutella melts into a luscious cocoa-hazelnut filling. Warm banana slices add natural sweetness without overpowering the dish. It’s quick to prepare, family-friendly, and an easy way to elevate everyday ingredients into something extraordinary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 slices bread, cut 1-inch thick
1/4 cup Nutella hazelnut spread
2 bananas, sliced, plus extra slices for serving
3/4 cup heavy cream
4 eggs, lightly beaten
2 teaspoons cinnamon
1 tablespoon sugar
Butter, for frying
Maple syrup, for serving
Directions
Using a sharp knife, cut a pocket in each slice of bread without slicing all the way through.
Spread Nutella inside each pocket, then add a layer of banana slices.
Preheat a large skillet over medium heat and add enough butter to generously coat the bottom.
In a medium bowl, whisk together the heavy cream, eggs, cinnamon, and sugar.
Dip each stuffed bread slice into the custard mixture, ensuring it’s thoroughly soaked on all sides.
Working in batches, fry each slice for about 3 minutes per side, or until golden and the custard is fully cooked.
Serve warm, topped with extra banana slices and a drizzle of maple syrup.
Servings and timing
This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
Swap the Nutella for a chocolate-hazelnut spread alternative if desired.
Add a pinch of nutmeg to the custard for extra warmth.
Use brioche or challah bread for an even richer result.
Replace bananas with strawberries for a different fruit pairing.
Add a spoonful of cream cheese inside each pocket for tangy richness.
Storage/Reheating
Store leftover stuffed French toast in an airtight container in the refrigerator for up to 2 days.
To reheat, warm in a skillet over low heat until heated through, or place on a baking sheet and reheat in a 325°F (165°C) oven for 8–10 minutes. Avoid microwaving if possible, as it may make the toast soggy.
FAQs
How do I prevent the bread from tearing when creating the pocket?
Use a serrated knife and cut slowly, keeping the pocket shallow and controlled.
Can I make this recipe ahead of time?
Yes. You can stuff the bread the night before and refrigerate it, then dip and cook in the morning.
What type of bread works best?
Thick-cut bread such as brioche, challah, or Texas toast holds up well to stuffing and soaking.
Can I use milk instead of heavy cream?
Yes, but the custard will be lighter. Whole milk works best as a substitute.
How do I know when the French toast is fully cooked?
The outside should be golden brown and slightly crisp, and the slices should feel set rather than soggy in the center.
Can I bake the stuffed French toast instead of frying?
Yes. Bake at 350°F (175°C) for 15–18 minutes, flipping once halfway through.
Is this recipe kid-friendly?
Absolutely. The familiar flavors of banana and chocolate make it a favorite among children.
Can I freeze leftover French toast?
Yes. Freeze slices in a single layer, then transfer to a freezer bag. Reheat in the oven for best texture.
How can I reduce the sweetness?
Use less Nutella or serve without syrup. You may also omit the sugar from the custard.
Can I add nuts for extra crunch?
Yes. Sprinkle chopped hazelnuts or almonds inside the pocket or on top before serving.
Conclusion
This Banana and Nutella Stuffed French Toast transforms simple ingredients into a memorable, indulgent breakfast. With its creamy filling, warm bananas, and crisp exterior, it’s a dish that satisfies both comfort-food cravings and special-occasion expectations. Whether for a family brunch or a relaxed weekend morning, this recipe is destined to become a favorite.
This Banana and Nutella Stuffed French Toast is a decadent, indulgent breakfast featuring custard-soaked bread filled with creamy Nutella and sweet banana slices. Crispy on the outside, soft and gooey on the inside—perfect for brunch or a special morning treat.
Ingredients
8 slices bread, cut 1-inch thick
1/4 cup Nutella hazelnut spread
2 bananas, sliced, plus extra slices for serving
3/4 cup heavy cream
4 eggs, lightly beaten
2 teaspoons cinnamon
1 tablespoon sugar
Butter, for frying
Maple syrup, for serving
Instructions
Using a sharp knife, cut a pocket into each slice of bread without cutting all the way through.
Spread Nutella inside each pocket, then add banana slices.
Preheat a skillet over medium heat and add butter to coat the bottom.
In a bowl, whisk together the heavy cream, eggs, cinnamon, and sugar.
Dip each stuffed bread slice into the custard mixture, coating all sides thoroughly.
Fry slices in batches for about 3 minutes per side, until golden brown and cooked through.
Serve warm with extra banana slices and maple syrup.
Notes
Use thick-cut bread like brioche or challah for the best results.
Try adding a spoonful of cream cheese inside for extra richness.
Replace bananas with strawberries for a fruity twist.
Add a pinch of nutmeg to the custard for more depth.
