Banana Pudding Stuffed French Toast

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Introduction

Imagine waking up to the sweet, creamy flavor of banana pudding enveloped in warm, golden-brown French toast. Banana Pudding Stuffed French Toast is a decadent breakfast dish that combines two beloved classics into one indulgent creation. This dish transforms everyday ingredients like bread, eggs, and pudding mix into a luscious, gooey, comforting masterpiece. It’s perfect for lazy weekends, special brunches, or any time you want to treat yourself or impress a guest.

This stuffed French toast is rich in flavor and texture—crisp on the outside, soft and custardy on the inside, with layers of banana pudding, vanilla wafers, and fresh banana slices packed between slices of cinnamon-kissed bread. It’s a celebration of southern banana pudding with a breakfast twist.

In this article, you’ll learn how to make Banana Pudding Stuffed French Toast step-by-step, along with tips, variations, and answers to frequently asked questions to help you nail this recipe every single time.

Ingredients You’ll Need

For the French toast:

4 slices thick-cut white bread (Brioche or Texas toast works best)
2 large eggs, slightly beaten

1 tablespoon brown sugar
1 tablespoon cinnamon
1 teaspoon whole milk

1 stick (½ cup) unsalted butter (for cooking)

For the stuffing:

1 box (3.4 oz) Jell-O banana pudding mix

2 cups cold milk (to make the pudding)
1 ripe banana, sliced
8–10 vanilla wafer cookies, crushed

These ingredients come together to create an indulgent breakfast dish that’s layered with flavor and nostalgic banana pudding charm.

Preparing the Banana Pudding Filling

In a mixing bowl, whisk the banana pudding mix with 2 cups of cold milk.
Stir continuously for about 2 minutes until the pudding thickens.
Let it chill in the refrigerator for 5–10 minutes to firm up slightly for easier spreading.

This step helps ensure that the pudding holds its shape when you stuff the toast.

Assembling the Stuffed French Toast

Layering the Filling

Lay out two slices of bread on a flat surface.
Spread a generous layer of banana pudding on each slice.
Top the pudding with a few slices of ripe banana and a sprinkle of crushed vanilla wafers.
Place the remaining slices of bread on top to form two sandwiches.

Note: Don’t overstuff—the filling will spread slightly when you cook the French toast.

Making the Egg Custard

In a shallow bowl, whisk the eggs with milk, brown sugar, and cinnamon.
Make sure everything is well combined and smooth.

This mixture gives the bread its golden, custardy crust.

Cooking the French Toast

Melt about 2 tablespoons of butter in a non-stick skillet or griddle over medium heat.
Dip one sandwich at a time into the egg mixture, coating both sides evenly.
Place the dipped sandwich into the hot skillet.
Cook each side for about 3–4 minutes, or until golden brown and slightly crispy.
Add more butter as needed and repeat with the second sandwich.

Keep the cooked French toast warm in a low oven (200°F/90°C) while you finish the rest.

Serving Suggestions

Slice your Banana Pudding Stuffed French Toast in half diagonally and serve with:

A dusting of powdered sugar
Fresh banana slices on top
A drizzle of maple syrup or honey
Whipped cream
Crushed vanilla wafers for added crunch

Creative Variations

Chocolate Banana Pudding French Toast

Add a thin layer of chocolate spread (like Nutella) along with the banana pudding for a rich, dessert-style twist.

Peanut Butter Banana French Toast

Spread peanut butter inside the sandwich along with the pudding—Elvis would approve.

Cream Cheese Filling

Blend softened cream cheese with a bit of sugar and vanilla extract and use it as a layer alongside the pudding.

Caramel Banana French Toast

Top the cooked French toast with warm caramel sauce and toasted nuts for a bananas foster-style brunch treat.

Tips for Success

Use thick, sturdy bread to prevent sogginess. Brioche, challah, or Texas toast hold up best.
Let the pudding thicken fully before spreading—it prevents leaking.
Don’t oversoak the sandwich in the egg mixture. Just a quick dip on both sides is enough.
Cook on medium heat to avoid burning the outside while ensuring the inside gets warm and gooey.
Serve immediately for the best texture and flavor—but leftovers can be reheated in a toaster oven.

Why You’ll Love This Recipe

Banana Pudding Stuffed French Toast is more than breakfast—it’s an experience. It captures the rich flavor of banana pudding and delivers it in a form that’s crispy, soft, creamy, and utterly addictive. It’s one of those recipes that feel like a celebration every time you serve it.

Perfect for weekend brunches, holidays, or special breakfast-in-bed moments, this recipe brings comfort and indulgence to your morning table.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the pudding and even pre-assemble the sandwiches the night before. Store them in the fridge and dip in egg mixture right before cooking.

What if I don’t have banana pudding mix?
You can use vanilla pudding and mix in mashed ripe banana. It won’t have the same intense banana flavor but still works well.

Can I freeze leftover French toast?
Yes, let the cooked French toast cool completely. Wrap tightly and freeze. Reheat in a toaster oven or skillet until warmed through.

What other fruits can I use?
Strawberries, blueberries, or peaches pair well with pudding-based fillings. Just make sure the fruit isn’t too watery.

Can I bake this instead of frying?
It’s possible! Preheat oven to 375°F (190°C), place dipped sandwiches on a greased baking sheet, and bake for about 15–20 minutes, flipping halfway.

Final Thoughts

Banana Pudding Stuffed French Toast is proof that breakfast doesn’t have to be boring. This dish blends nostalgic dessert flavors with a crispy, warm exterior and velvety-soft center. Whether you’re whipping it up for a special brunch or just treating yourself on a weekend morning, it’s sure to become a favorite.

With easy-to-find ingredients and customizable options, this recipe invites you to experiment, indulge, and fall in love with banana pudding all over again—in a whole new way.