Banana Compote & Stuffed French Toast



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!


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.


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.