Banana-Stuffed French Toast with Blueberry Compote

For a pleasant alternative to white bread, try honey whole wheat or raisin bran bread. – Inn on the Sound, Falmouth, Massachusetts


4 ounces cream cheese, softened
3 large ripe bananas, mashed
1/4 teaspoon ground nutmeg
24 slices white bread, crust removed
6 eggs
3 cups half-and-half
2 teaspoons vanilla extract
confectioners' sugar
Blueberry Compote (recipe follows)


In a medium-size bowl, beat together the cream cheese, banana, and nutmeg. Spread 12 slices of bread with the cream cheese mixture, and sandwich with the remaining 12 slices.

In a blender, combine the eggs, half-and-half, and vanilla. Pour into a shallow dish. Dip the sandwiched bread into the egg batter and cook on a lightly greased griddle until brown on both sides. Serve immediately on warmed plates and sprinkle with confectioners’ sugar. Accompany with Blueberry Compote.

Blueberry Compote


2 cups blueberries, fresh or frozen
1/4 cup sugar
1-1/4 teaspoons lemon juice
1 tablespoon cornstarch


Blend the blueberries, sugar, lemon juice, and cornstarch together in a medium-size saucepan. Cook over low heat until thickened and serve warm.

Cooking & Recipes


Serves 6.

Preparation Method

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