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Banana Stuffed Croissant French Toast




Source of Recipe


My version of Stephanie’s Stuffed French Toast


Recipe Introduction


Our friend, Stephanie, served this French toast stuffed with strawberries and cream cheese when we visited her and Gary in Jacksonville. We absolutely loved it and we were all talking about what different fruits you could use and so when we got home, we decided to try this variation. It was delicious. Momma was up for the weekend and she loved it, too.


List of Ingredients




FRENCH TOAST:
4 croissant, sliced in half horizontally
1 ½ bananas, sliced
8 oz. tub of Brown Sugar and Cinnamon Spice cream cheese (you will only use about 2/3 of this tub)
Chopped pecans

CUSTARD:
2 eggs
1 c. milk or half-and-half
¼ c. sugar
1/8 c. crème de banana
1/8 c. Grand Marnier or Triple Sec
1 t. cinnamon
¼ t. salt

SYRUP:
Cinnamon bun caramel sauce (you could just use caramel sauce with a little cinnamon added)
Maple syrup
Additional chopped pecans for topping


Recipe



FRENCH TOAST:
Spread cut sides of croissants with the cream cheese. Put sliced bananas on one cream cheese spread slice and sprinkle with a bit of chopped pecans. Sandwich the two sides together again.

CUSTARD:
Mix all ingredients together and pour into a pie plate. Soak each croissant ‘sandwich’ a couple of minutes on each side. Cook on griddle or skillet on each side until crisp and browned.

SYRUP:
Mix equal parts of the caramel sauce and syrup in a sauce pan and heat gently until warm.

Serve with syrup and chopped pecans for topping.

Serves 4.