Banana Pudding Stuffed French Toast
Banana pudding stuffed French toast is a delicious twist on the classic breakfast dish. This one features Hawaiian Rolls, that are stuffed with a creamy banana pudding mixture. This mixture include ripe bananas and a homemade custard.
The stuffed bread is dipped in an egg custard mixture, seasoned with cinnamon and vanilla, then cooked on a griddle or in a skillet until golden brown and crispy. It’s often served warm, dusted with powdered sugar, and drizzled with maple syrup. The combination of the soft, sweet banana filling with the crispy exterior makes for a comforting and indulgent treat, perfect for brunch or a special breakfast! If you like this recipe, check out my Crème Brule French Toast recipe too!
How To Make A Creamy Custard
To make a custard, start by whisking together egg yolks and sugar in a bowl. Whisk until the mixture becomes thick and pale. In a saucepan, gently heat milk or cream over medium heat, adding vanilla extract or a split vanilla bean for flavor. Once the milk is warm but not boiling, slowly pour it into the egg mixture. Continuously whisk to temper the eggs and prevent them from scrambling. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. As the custard thickens, it should coat the back of the spoon and register about 170°F (77°C) on a thermometer. Once thickened, remove it from the heat and strain it through a fine mesh sieve to eliminate any lumps. Allow the custard to cool before using it in desserts, or refrigerate it for a creamy filling or sauce.
Since this is banana pudding stuffed french toast, we’re adding ripe bananas to the mix and whisking until smooth. I allowed it to cook before adding it to a piping bag and filling my Hawaiian Rolls.
Banana Pudding Stuffed French Toast
Equipment
- Strainer
Ingredients
- ¼ tsp salt
- 2 cups whole milk
- 1 tbsp vanilla extract
- 2 ripe bananas
- 2 tbsp unsalted butter
- 6 egg yolks
- ⅔ cup white granulated sugar
French Toast
- 1 pack Hawaiian Rolls
- 4 tbsp unsalted butter
- 3 cups Nilla Wafers crushed
- 4 eggs beaten
Instructions
Banana Pudding Filling
- To a saucepan on medium low heat, combine milk, ½ cup of sugar, salt, and vanilla extract. Allow this to come to a simmer.
- To a separate bowl, whisk together eggs and remaining sugar until the eggs turn a thick consistency and a pastel yellow color. This may take a few minutes.
- Remove the milk from the heat and slowly add ⅔ of the milk to the egg mixture while whisking. This prevents the eggs from cooking. Once the eggs have been brought to the temperature of the milk, pour the egg mixture into the saucepan.
- Whisk for 1 more minute before adding butter and straining into a bowl. The mixture should have become a thick pudding like texture by now.
- Place the bowl of pudding over a bowl of ice and whisk in order to cool down the mixture. This is because we plan on using this pudding immediately. Add in ripe bananas and whisk until smooth. Set aside
French Toast
- Cut a hole in the middle of each Hawaiian Roll. Careful not to cut all the way through; we don't want the pudding to seep out. Save the piece of bread removed from the hole that was cut.
- Fill each Hawaiian Roll with the banana pudding filling and replace the top of the Roll.
- Dip in beaten egg and coat in Nilla wafers.
- To a skillet on medium high heat, add butter 2 tbsp at a time and grill french toast on all sides until golden brown. Set aside.
- Serve with bananas, Nilla wafers, and syrup. Enjoy!
