Missy Wimpelberg Recipe

Banana Stuffed French Toast with Blueberry Compote

By Missy Wimpelberg MWimpelberg


OMG!!!!! There is just one word to describe this.....AMAZING. First of all, I love french toast and I love blueberries. This combination of the two are wonderful.

**Photo to follow shortly.


Recipe Rating:
 1 Rating
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

4 oz
cream cheese, softened
3 large
ripe bananas, mashed
1/4 tsp
ground nutmeg
24 slice
white bread, crust remove; or any bread of your choice (honey wheat or raisin bread is great too )
6
eggs
3 c
half and half
2 tsp
vanilla extract
confectioners' sugar
blueberry compote
BLUEBERRY COMPOTE
2 c
blueberries (fresh or frozen)
1/4 c
sugar
1 1/4 tsp
lemon juice
1 Tbsp
cornstarch
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Directions Step-By-Step

1
In a medium bowl, beat together cream cheese, banana and nutmeg. Spread 12 slices of bread with the cream cheese mixture and sandwich with the remaining 12 slices.
2
Blend together the eggs, half/half and vanilla. Pour into a shallow dish. Dip the sandwiched bread into the egg batter and cook on a lightly greased griddle until both sides are browned. Serve immediately on warmed plates and sprinkle with confectioners' sugar. Top with Blueberry Compote.
3
For Blueberry Compote: Blend blueberries, sugar, lemon juice and cornstarch in a medium saucepan. Cook over low heat until thickened and serve warm.

About this Recipe

Course/Dish: Fruit Breakfast