Chocolate Hazelnut Banana Stuffed French Toast Recipe

There are many, fancy variations on this famous recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

This French toast recipe makes a delicious breakfast or brunch. Make this simple, yet perfect French toast recipe that everyone will love.

French toast is one of those recipes that I absolutely love. I love to make huge platters of it when we have guests for the weekend or Little Buddy has friends who spent the night. But really, my favorite thing to do is to make this perfect French toast recipe for your family anytime you feel like. 

Ingredients:

    3 large eggs, beaten
    2/3 cup half-and-half
    2 tablespoons sugar
    1/2 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    Crisco® Original No-Stick Cooking Spray
    8 slices raisin cinnamon swirl bread
    3 ripe bananas, divided
    3 tablespoons butter
    3 tablespoons brown sugar
    1/3 cup Jif® Chocolate Flavored Hazelnut Spread
    1/2 cup Hungry Jack® Original Syrup
    1 tablespoon powdered sugar and/or unsweetened cocoa powder
    Sweetened whipped cream

Directions:

Heat oven to 300°F. Whisk eggs in large shallow bowl. Whisk in half-and-half, sugar, cinnamon and vanilla. Coat electric griddle or large nonstick skillet with cooking spray. Heat griddle to 350°F or skillet over medium heat. Dip bread slices in egg mixture, about 5 seconds each, turning to coat both sides. Cook on prepared griddle until both sides are golden brown. Place on baking sheet while cooking remaining French toast.
    
Spread one side of each of 4 slices cooked French toast with a rounded tablespoon of chocolate hazelnut spread. Cut 2 bananas in half lengthwise, then in half crosswise. Melt butter in medium nonstick skillet over medium heat. Add banana. Sprinkle with brown sugar. Cook 3 to 4 minutes or until golden brown, turning halfway through cooking time. Remove from skillet, reserving sauce. Arrange banana pieces evenly over spread on French toast. Top with remaining bread slices to form 4 sandwiches.

Cover sandwiches with foil. Bake 8 to 10 minutes to heat through. Slice remaining banana, adding to sauce in skillet. Saute 2 minutes or until golden brown. Stir in syrup. To serve, cut French toast on a diagonal; arrange on serving plates. Sprinkle with powdered sugar and/or cocoa powder. Top with banana-syrup mixture. Garnish with whipped cream, if desired.

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