Stuffed French Toast

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Stuffed French Toast

Guaranteed to keep you energized. One slice will keep you humming all morning. Two slices will wire you for life.

Yield: 6-8 slices


  • unsliced loaf of Italian bread
  • 1 can of Creme de Coconut, (drink mix display)
  • 1 package Mounds shredded coconut
  • 2-3 bananas
  • 3-6 eggs
  • 1/2 cup milk or cream
  • butter
  • sugar
  • cinnamon powder
  • maraschino cherries and whipped cream, for garnish


Slice bread into 2-inch sections. Take bread knife and cut along the bottom of each slice to open a slit, then take the point of your knife and open a pocket the length of the slice. Try not to pierce the top crust.

Mix the Creme de Coconut with a generous amount of the shredded coconut, add sliced or chopped bananas.

Combine sugar with cinnamon, set aside.

Blend eggs with cream or milk.

Melt 1-2 tablespoons of butter in frying pan.
Dip stuffed bread in egg/milk batter, fry until lightly brown on each side, flop in cinnamon/sugar, top with whipped cream and cherry.
Serve while warm

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