Caramelized Banana Dulce de Leche Stuffed French Toast

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 slices (about 1-inch thick) thick-cut brioche or challah slices
• 3 medium ripe bananas, sliced
• 1/2 cup dulce de leche
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 2 tbsp brown sugar
• to taste powdered sugar and flaky salt, for serving

Instructions

1. 1In a small skillet melt butter over medium heat. Add banana slices and brown sugar; cook 3 to 4 minutes, flipping once, until the bananas are golden, glossy, and caramelized at the edges. Remove from heat.
2. 2Lay out 4 bread slices. Spread each with dulce de leche, then top with a layer of caramelized bananas. Cap with the remaining slices to form sandwiches and press gently.
3. 3In a shallow baking dish whisk eggs, milk, cream, vanilla, cinnamon, and salt until fully combined and no streaks of egg white remain.
4. 4Heat a large griddle or 12-inch skillet over medium heat and melt butter, swirling to coat. Working in batches, soak each sandwich 20 to 25 seconds per side in the custard so the bread absorbs liquid but does not fall apart.
5. 5Place soaked sandwiches on the hot griddle. Cook 3 to 4 minutes per side until deep golden brown and the edges feel set; reduce heat slightly if browning too fast before the center warms.
6. 6Add remaining butter as needed between batches. Transfer finished French toast to a wire rack set over a sheet pan and keep warm in a 200°F oven while you finish the rest.
7. 7Slice each sandwich on the diagonal so the caramelized banana filling shows. Dust generously with powdered sugar and a tiny pinch of flaky salt.
8. 8Serve immediately with extra warm dulce de leche for drizzling and any leftover caramelized bananas on the side.