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Stuffed French Toast

A sensation breakfast or brunch item this STUFFED FRENCH TOAST CRUNCH is a next level menu item!!! Featuring a mascarpone filling and BANANAS 🍌🍌 FOSTER TOPPING with toasted pecans this will make you a rockstar 🎸🎸🎸🤘🤘🤘!!!!  




  • 2 slices thick cut bread (left out overnight)
  • 3 cp flake cereal. I used Special K vanilla almond. Corn flakes can be used 
  • 1 banana 🍌 
  • 1 stick butter
  • 1 cp light brown sugar 
  • 1 cp dark rum plus 2 tbs
  • 2 tbs chopped pecans 
  • 4 eggs 
  • 1 tbs white sugar 
  • salt 
  • cinnamon 
  • nutmeg 
  • 8 tbs mascarpone 
  • 1 tbsp heavy cream 
  • 2 tbs powder sugar 


  1. Make mascarpone cream by mixing cheese, heavy cream, powdered sugar and 1 tbs rum. Place in a piping bag or a Ziplock like I used. 
  2. In a processor coarsely chop cereal.
  3. Toast pecan pieces in a dry pan and reserve.
  4. Make topping by melting 3 tbs butter and brown banana slices. Once slightly caramelized add brown sugar and cook for 1 min. Add in rum and cook till syrup like consistency. Add salt, 1 tsp cinnamon, 1 pinch nutmeg. Set aside. 
  5. Make egg custard by adding 4 eggs, 1 tbs rum, white sugar, and spices to shallow bowl and whisking. 
  6. Soak bread in custard mixture. Once saturated shake off excess and press into cereal mixture. 
  7. In a sauté pan melt remaining butter until bubbly and add in crusted bread. Cook until crispy on each side. 
  8. Assemble by putting one slice of bread down. Pipe on mascarpone cream. Top with remaking slice. Pour on topping and sprinkle with toasted pecans. 
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