Stuffed Challah French Toast

5 from 11 votes

Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Brunch

Cuisine: American, Jewish

Keyword: banana Frenc toast, challah French toast, stuffed French toast

Servings: servings

Calories: 214kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Ingredients

Challah French Toast

4 thick slices challah bread
1 banana over ripe and mashed well
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla paste
1 tablespoon brown sugar
2 eggs
½ cup milk regular or non-dairy milk
1-2 tablespoons unsalted butter

Berry Syrup

½ cup maple syrup
½ cup raspberries

US Customary - Metric

Instructions

Cut challah into thick slices and cut a slit into the bread, creating a pocket.
Stuff challah with a spoonful of the mashed banana, bit don't overfill too much.
Make the custard. To a wide bowl, add eggs, milk, cinnamon and nutmeg and a splash of vanilla paste, Whisk well until incorporated.
Heat a wide skillet over medium heat and melt butter. While butter melts, make the French toast.
Dip the challah in the custard on all sides, turning a few times. Drip off any excess and place challah in the hot butter.
Cook French toast until golden brown on the first side, then flip over and cook for another 2-3 minutes until golden brown on both sides.
Make the berry syrup by adding maple syrup and berries to a small pot. Heat syrup over low-medium heat until warmed through and berries are very soft.
To serve, plate challah French toast on a plate and spoon berry syrup over.

Notes

Substitute brioche if challah is not available.

For the custard, use any milk available, such as almond milk or pat milk for a dairy free option.

Nutrition