Banana Pudding Stuffed French Toast
Banana pudding stuffed French toast features rolls filled with creamy banana pudding, grilled to golden perfection and drizzled with syrup.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
- ¼ tsp salt
- 2 cups whole milk
- 1/3 cup all-purpose flour
- 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
Banana Pudding Filling
To a saucepan on medium low heat, combine milk, ½ cup of sugar, all purpose flour, 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!