Banana Stuffed French Toast

Banana Stuffed French Toast

So I’m doing a little research today. I wanted to see how the really “dry” GF bread would do as “stuffed french toast”…This recipe is gluten free, casien free, and soy free. (I have added in parenthesis the options using milk and wheat bread.) We’ll see how the boys like it for breakfast tomorrow!

This works beautifully with dried out GF bread.

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Banana Stuffed French Toast

Yield – 4 servings

Preparation Time – 10 minutes (+refrigerate at least 2 hours or overnight)

Cooking Time – 30 minutes


  • 8-10 slices whole wheat bread (or GF bread)
  • 10 eggs
  • 1/2 cup rice milk (or 1/2 cup 2% milk)
  • 1/2 cup apple juice
  • 2 small ripe bananas, mashed
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  • Tear bread and place in bottom of glass 9×13 baking dish.
  • In large bowl, whisk eggs, rice milk, apple juice, vanilla, bananas and cinnamon.
  • Pour egg mixture over the bread. Cover with foil and refrigerate at least 2 hours (I recommend overnight).
  • To cook, remove foil and bake at 350 for 30 minutes, or until eggs begin to golden on top.
  • Let cool a few minutes before serving. Serve with side of fresh fruit or juice.

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  1. Rachel @ Surviving The Stores says

    I was wondering what to do with all the bananas that went bad while we were gone for Thanksgiving (there’s only so much banana bread I can handle!) Thanks!!

    • dee dee says

      If your bananas get too dark and you don’t want to use them then you can just freeze the. Remove the peel and put them in a zip top freezer bag. Whatever your recipe calls for that’s how many you put in the bag. Mine calls for 3 so I either do 3 or 6. Then you just take the bag out and defrost. Makes for very moist bread!

  2. noelle says

    How timely. I am working nights this week and feeling guilty for not giving my kids more than cereal before breakfast. I have a loaf of King’s Hawain bread sitting on my counter that I thought would be great for overnight french toast. Now I know just how to prepare it for the kids!

  3. Sturgmom says

    THanks for sharing this recipe. I think my boys will love it!! Unfortunately, it’s not allergen-free enough for my daughter who is allergic to eggs. LOL We can have all the other stuff, just no eggs. But I think I’ll try to make it for the boys anyway. YUM!

  4. Eva says

    This recipe looks so yummy. My daughter is allergic to milk, eggs and nuts. So I’m going to try it with one of my egg wanna be tricks(applesauce, oil/baking powder or the replacers). I love your blog! You are awesome, thanks for all these ideas. I’ve never had so much fun being cheap!

  5. Robin says

    this sounds great. I recently did stuffing with apples and nuts with a loaf of rice bread I just hated and it turned out well too.

  6. Brittney says

    This is a great recipe! I made it for my husband and myself, and we both really enjoyed it. (And since it is just the two of us, I halved the entire recipe and wound up with some left-overs for breakfast.) We used wheat bread, which puffed up nicely when cooked from soaking up the egg and banana mixture in the refrigerator. We also substituted the syrup for Horizon’s organic creme cheese, which was delicious!

  7. Catherine says

    I made this tonight and my 20 month old LOVED it. She kept asking for more and more and more!!! I thought it was pretty good too.


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