Homemade Cinnamon Raisin Banana Stuffed French Toast is perfect for a Sunday breakfast or entertaining for brunch to be enjoyed by kids and adults!
Thank you Dixie Crystals Sugar for sponsoring this recipe. As always, all opinions are my own.
Growing up I was a picky breakfast eater. Well heck, I was a picky eater altogether. I hardly ever ate meat, wouldn’t eat pasta with sauce on it, and preferred a bread and butter sandwich over a grilled cheese sandwich any day of the week. And yes, my mother totally let me eat a thick slathering of butter on white bread.
It was delicious; however, I don’t think I could ever eat that now. The one breakfast food I did enjoy, besides cinnamon raisin bread slathered with butter and extra cinnamon sugar (by the way do you see a reoccurring butter theme here. I can assure you that my mother is not Paula Deen.) was french toast.
Whether it was in the “stick” form or just a piece of white bread dipped in thick egg wash and fried until golden brown. I loved me some french toast. And let’s also take note that I never dared to eat the “real stuff”. You know thick grade A maple syrup. I thought that was garbage (ask me now and I’ll tell you much different). Instead I poured a hefty amount of the high-fructose corn syrup variety.
So fast forward 20+ years to present day. I’m not as picky of an eater (and definitely not for breakfast). I also have a much more refined pallet. I appreciate grade A maple syrup and I adore stuffed french toast. After making fresh cinnamon raisin bread I knew the first thing I wanted to do was stuff it with a creamy filling and fry it up.
Then I worked with my friends over at Dixie Crystals Sugar to develop this recipe for Cinnamon Raisin Banana Stuffed French Toast. This recipe utilizes Dixie Crystals Confectioners Powdered Sugar. Both in the egg wash and in the filling. I incorporated a ripe banana in the cream cheese filling to give additional flavor and sweetness to the filling.
I have been using Dixie Crystals Sugar for years now. So I was super excited to meet the marketing team behind the brand last winter at Mixed. It was beyond a natural fit to work with them and I’m so grateful I’ve had the opportunity.
I’ve had the chance to taste (and test) some really delicious recipes like Apricot Bars, Carrie’s Cranberry Cobbler, and Double Choco-Bacon Muffins. All great recipes fit for any brunch. Do the photos look familiar? You guessed it, taken by yours truly! Remember if its brunch for two or for twelve… this Cinnamon Raisin Banana Stuffed French Toast is sure to hit the spot!
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Cinnamon Raisin Banana Stuffed French Toast
Equipment
- 1 Mixing Bowl
- 1 Stove Top
- 1 Frying Pan
Ingredients
Filling:
- ¼ cup Whipped Cream Cheese
- 1 Ripe Banana
- ¼ cup Dixie Crystals Confectioners Powdered Sugar
French Toast
- 3 Large Eggs
- 1 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Dixie Crystals Confectioners Powdered Sugar
- 4 tablespoon Unsalted Butter
- 8 slices Cinnamon Raisin Bread
- 2 Freshly Sliced Bananas for garnish
Instructions
To make filling:
- In a medium-size bowl beat together whipped cream cheese, ripe banana and powdered sugar until incorporated. Set aside.1
To make french toast:
- In a shallow dish, beat eggs, whole milk, vanilla extract, and 1 teaspoon of powdered sugar until well incorporated.
- Heat a frying pan or griddle on medium-high heat. Melt 1 tablespoon of butter for every 2 slices of cinnamon raisin bread. Once the butter is melted in the pan (about 1 minute), quickly dip 2 pieces of cinnamon raisin bread (both sides) into the egg mixture and place in the pan. *Do not over-crowd the pan. Make sure you work in batches. Cook on one side for 2-3 minutes until golden in color.
- After flipping the slices of cinnamon raisin bread add 1 ½ tablespoons of banana cream cheese mixture to the cooked side of bread. Place the second slice of french toast on top of the banana cream cheese mixture cooked side down (to form a sandwich). Flip and flatten ensuring that the cream cheese binds to the two slices of bread. Cook for one additional minute. Repeat until you have 4 servings of french toast (2 slices sandwiched together equals one serving.) Keep the cooked stuffed french toast in an oven at 250 degrees.
- Serve Cinnamon Raisin Banana Stuffed French Toast with sliced bananas, dusting of powdered sugar and maple syrup, if desired.
Notes
- Bread – If you don’t have cinnamon raisin bread on hand you can also use brioche, challa, or even thick sliced white bread.
- Cream Cheese – Looking to cut calories? Try using the ⅓ less cream cheese also known as Neufchatel.
Nutmeg Nanny
Oh my goodness, this looks amazing! I need this in my life 🙂
Stephanie @ Eat. Drink. Love.
What a decadent breakfast treat this would be! So perfect for Mother’s Day!
Katie
Thanks Stephanie!
Tara
I saw this earlier and it looks so very decadent. YUM!!
Lauren @ Climbing Grier Mountain
I won’t be with my mom on Mother’s Day (darn long distance), but this won’t stop me from making this french toast. Ommgerd! Seriously, this looks fan-freaking-tastic!
Katie
Ha ha thanks Lauren! It’s so good especially if you love banana!
Pamela @ Brooklyn Farm Girl
Oh my, this looks too good. Making me swoon! Pinning now, thanks for sharing!
Katie
Thanks Pamela!
Suzanne
So, is this the cinnamon raisin bread that you posted a few days ago? I love that you used it for another recipe. My husband has a ten year old nephew who loves to eat butter bread sandwiches. On mushy white bread.
Katie
Yep! Same cinnamon raisin bread! After I made it I instantly thought to use it for french toast and then the wheels started spinning and it was a downward spiral of recipe thoughts from there! Glad to know I wasn’t the only kid who loved a good bread and butter sandwich! lol.
Samantha
I love that you used your cinnamon raisin bread for french toast. I did the same thing when I made irish soda bread. Stuffing it with bananas was a genius move!
Katie
Thanks Sam! Yes, adding the banana to the cream cheese gave it a whole new layer of flavor!
Cassie | Bake Your Day
You know I love Dixie Crystals! 🙂 Nothing like stuffed French toast!
Katie
Thanks Cassie!
Ashley Bee (Quarter Life Crisis Cuisine)
I’m getting dinner with my mom, so brunch will not be happening–oh well! This looks so so tasty though!
Katie
Well maybe you can make brunch another day?
Sarah O.
I used to think real maple syrup was gross too! Actually… I still prefer the fake stuff. It’s the texture. I don’t know what’s wrong with me.
Katie
Ha ha I love your honesty! Maybe one day your taste-buds will accept the texture and flavor of pure maple syrup. Thanks for stopping by!
Jane's Adventures in Dinner
On our weekend ‘to make’ list right now C:
Katie
Thanks Jane!
Erin | The Law Student's Wife
Sadly I won’t be able to be with my Mom on Mother’s Day, but I might just have to cook a big beautiful brunch for myself, these recipes all look so fantastic! Hardest part: choosing 🙂
Katie
Awe sorry to hear that Erin. Definitely cook yourself and some of your friends brunch! That way you can make a wide variety of recipes!