Banana Compote & Stuffed French Toast

stuffed

 

I’ve been on a weird brunch kick lately. One breakfast item that I feel is overlooked a lot because of the popularity of pancakes is stuffed french toast. Instead of plain french toast coated in a pool of syrup and powder sugar, I made a banana compote for on top and sandwiched an applesauce and cream cheese spread in between. You’ll have to try this to know how delicious it is!

ban

Yield: 1 Quart

Banana Compote:

Mise en Place:

-6 Bananas, sliced

-7 Tablespoons Butter

-1/2 Cup Brown Sugar

-1 Cinnamon Stick

-1 Teaspoon Nutmeg

-Salt, TT

-1 Tablespoon Vanilla Extract

 

Method of Prep:

-Melt butter in a medium sauce pan over Medium heat until it lightly begins to brown.

-Remove pan from heat and add in all remaining ingredients. Stir well.

-Cook over medium low heat until sauce begins to thicken, approximately 15 minutes.

-Pour into a jar or storage container of choice and cool in the refrigerator before covering.

-Sauce will solidify once cold. When ready to use, place jar in a warm water bath to heat up on the stove, stirring frequently until softened.

Enjoy!

Stuffed 2

Stuffed French Toast:

Yield: 4 People

Mise en Place:

-1 8-OZ Pack Cream Cheese, softened

-3 Tablespoons Chunky Applesauce

-1/2 Cup Brown Sugar

 

-3 Eggs, beaten

-1 Teaspoon Nutmeg

-1 Teaspoon Cinnamon

-1 Tablespoon Brown Sugar

-Sliced Bread of Choice

 

Method of Prep:

-To make the cream cheese filling, mix softened cream cheese, applesauce and brown sugar in a mixer until fully incorporated, approximately 3 minutes.

-For the French toast, Heat a large skillet over medium heat.

-Beat eggs together with nutmeg, cinnamon, and brown sugar. Using 2 slices of bread per person, lightly dredge once slice of bread at a time in the egg mixture and place in greased pan. Cook on both sides until lightly browned, about 3 minutes each.

-Once both slices are cooked, spread cream cheese on each slice and sandwich together. Spoon compote over the top.

-Serve immediately.

Enjoy!

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 & Google Pixel photo journalist & writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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