Peanut Butter Banana Stuffed French Toast

French toast traces to pain perdu, a thrifty French fix for stale bread. This stuffed version tucks creamy peanut butter and ripe banana between thick brioche slices before the cinnamon-custard dip for cozy weekend brunch.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 16g protein
• 58g carbs
• 26g fat
• 5g fiber

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Ingredients

• 8 slices thick-cut brioche or challah
• 1/2 cup creamy peanut butter
• 2, thinly sliced ripe bananas
• 3 large eggs
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 3 tbsp for cooking unsalted butter
• for serving maple syrup
• optional dusting powdered sugar
• 2 tbsp optional chopped roasted peanuts

Instructions

1. 1Lay out 8 bread slices. Spread peanut butter on each of 4 slices. Arrange banana slices in a single layer over the peanut butter, then top with the remaining bread slices to form 4 sandwiches; press edges lightly to seal.
2. 2In a shallow baking dish, whisk eggs, milk, vanilla, cinnamon, and salt until fully combined and no streaks of white remain.
3. 3Heat a large griddle or two skillets over medium heat (about 325–350°F). Melt butter and swirl to coat.
4. 4Dip one sandwich into the custard for 10–15 seconds per side, letting excess drip off so it doesn’t get soggy. Place in the hot pan. Repeat with a second sandwich if space allows.
5. 5Cook 3–4 minutes per side until the exterior is deep golden brown and crisp and the center feels warm and set when pressed. Adjust heat down if browning too fast.
6. 6Transfer cooked French toast to a wire rack set over a sheet pan in a 200°F oven to stay crisp while you cook the remaining sandwiches, adding more butter as needed.
7. 7Slice each stuffed toast in half on the diagonal to show the peanut-butter-banana center. Dust lightly with powdered sugar if using, scatter chopped peanuts, and serve hot with maple syrup for drizzling.