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French toast stuffed with banana & maple syrup

French toast stuffed with banana & maple syrup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Brunch doesn't get much more decadent than this - buttery brioche served pancake-style with sweet syrup

  • Vegetarian
Nutrition: per servng
low insalt1.1g


  • 2 large ripe bananas
  • 1 tbsp maple syrup , plus extra to serve
  • 2 eggs
  • 50ml milk
  • 50ml double cream
  • drop of vanilla extract
  • 50g caster sugar
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1 large brioche loaf, cut into 4 x 2in slices
  • 100g butter
  • vanilla yogurt , to serve


  • STEP 1

    Peel and slice the bananas, mash with the maple syrup and set aside. Place the eggs, milk, cream, vanilla, sugar, cinnamon and nutmeg in a wide, shallow bowl and whisk to combine.

  • STEP 2

    Heat oven to 160C/140C fan/gas 3. Using a sharp knife, slice open each slice of brioche from the top to form a pocket, leaving at least 1cm around the edges. Stuff the pockets with the banana mix. Soak the stuffed brioche in the egg mix for 30 secs on each side.

  • STEP 3

    In a large non-stick pan, melt half the butter. When sizzling, place the brioche in the pan and fry for 2 mins each side until golden. You may have to do this in batches. Transfer to the oven to warm through for 5 mins. Serve drizzled with extra maple syrup and a spoonful of vanilla yogurt.

Recipe from Good Food magazine, October 2012

Goes well with


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