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
Prep Time:
Cook Time:


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 )
3 c
half and half
2 tsp
vanilla extract
confectioners' sugar
blueberry compote
2 c
blueberries (fresh or frozen)
1/4 c
1 1/4 tsp
lemon juice
1 Tbsp
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Directions Step-By-Step

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.
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.
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