I made something special for Valentine’s Day, y’all. You see, I’ve been counting calories during the week.

*who knew leggings could get snug.* meh.

So alllll week, I was dreaming something up scrumptious and rich that would satisfy my sweet tooth. French toast is my favorite so I started there. Actually, husband wanted crepes, but I didn’t the strawberries at the store looked very good, so I was thinking of stuffed french toast.

You know, I used to HATE bananas, I actually still do, I think it’s the smell. I’ll eat them when I’m starving, but I have to choke them down with water.

But when covered with caramelized sugar and butter, who can tell?

But, we went to Costa Rica for our honeymoon, and we a lot of beans & rice, rice & beans, and PLANTAINS. Mmmmmm. Cooked plantains, fried plantains, and plantains sweetened with sugar.

I bought one at the store and tried to recreate, but I forgot you have to wait until plantains are black before cooking.

It was like eating a starchy, crunchy unripe fruit covered in sugar. *fail*

Anyhow, I’ve been like craving all this sautéed, caramelized banana stuff. Plus we were engaged in New Orleans, where I had an awesome Banana Fosters Donut. *omg*

So I figured for Valentine’s Day, this is the best mash-up (ha, pun) of all our favorite places.

Enough talking, let’s cook.

Get out your granny’s best skillet, and cook up those bananas with plenty of butter, brown sugar, cinnamon, and rum.

You’ll take half the bananas out, and add in the cream cheese to make the filling.

Slice open those buttery, golden croissants.
French bread would also be good, challah, or those Hawaiian sweet rolls. MMM!

Stuff them with the banana cream cheese mixture and set aside to dip into egg mixture.

Doooood! I got a double yolk! That’s gotta be crazy good luck, because like, these were just regular HEB grocery store eggs, not like farm fresh eggs.

I swear, I will remember this day forever.

Make your french toast batter, and cook these babies up.

They are soooo rich. I made my husband two filled croissants. I made one filled and one unfilled for myself and could only finish half.

Another tip, I used a panini pan and more butter, and had great success smashing those babies down into perfect french toast goodness.

Top with maple syrup and DEVOUR.

~ Muwah. Peace, Love, and Bananas Y’all.

Happy Valentine’s Day 🙂

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New Orleans Style Stuffed French Toast

Yield: serves 2-4

Ingredients:

3 bananas
1/4 cup brown sugar
1/2 cup butter, divided
1 tsp cinnamon, divided
1/4 tsp rum or rum extract
4 oz cream cheese
4 eggs
1/2 cup heavy cream
4 large croissants
maple syrup

Directions:

Begin by making the banana fosters sauce. Sauté 4 tbl butter, brown sugar, and 1/2 tsp cinnamon. Once melted, add the bananas and stir over medium for 3-4 minutes - a cast iron skillet works great. Add in the rum or rum extract and cook for 1 minute more.

Once cooked, remove from heat. Move half the bananas to a bowl to rest. In the skillet, add 4 oz of cream cheese to the remaining bananas, and stir over low, mashing the mixture together until fairly combined. Set aside.

For the french toast: In a bowl mix eggs, heavy cream, 1/2 tsp cinnamon. Melt 4 tbl butter in a panini pan or skillet. Slice a slit in the croissants and fill with cream cheese banana mixture. Dip into egg mixture and set in panini pan. Cook both sides until golden, about 2 minutes per side.

Slice stuffed french toast, top with maple syrup and remaining bananas in fosters sauce.