Description
Indulge in this decadent Caramelized Banana Cheesecake Stuffed Coconut French Toast, featuring golden brown, coconut-crusted slices of bread stuffed with a luscious caramelized banana and cream cheese filling. Topped with a rich coconut syrup, this breakfast treat combines tropical flavors and creamy textures for a truly irresistible morning delight.
Ingredients
Coconut Syrup
- 1 (14 ounce) can coconut milk
- 1/2 cup sugar
Caramelized Banana Cheesecake Filling
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 ripe banana, peeled and sliced
- 8 ounces cream cheese, warmed
French Toast
- 3 large eggs
- 1/4 cup coconut milk
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1 1/2 cups sweetened coconut flakes
- 8 slices bread (brioche, challah, french bread, or Italian bread)
- 2 tablespoons salted butter
Instructions
- Make the coconut syrup: Heat the coconut milk and sugar together in a small saucepan over medium heat. Simmer gently until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes. Remove from heat and keep warm.
- Prepare the caramelized banana cheesecake filling: In a pan over medium heat, melt the butter and brown sugar, stirring until the sugar dissolves and the mixture begins to simmer, about 5 minutes. Add the banana slices, stir to coat, and cook until the bananas turn golden brown and caramelized, about 5-10 more minutes. Remove from heat and stir the caramelized bananas into the warmed cream cheese until well combined.
- Mix the egg batter: In a wide bowl or dish, whisk together the eggs, coconut milk, ground cinnamon (if using), and vanilla extract (if using) until smooth.
- Prepare the coconut coating: Pour the sweetened coconut flakes into a separate shallow dish for easy coating.
- Assemble the French toast sandwiches: Divide the caramelized banana cheesecake mixture evenly among 4 slices of bread, then top with the remaining 4 slices to form sandwiches.
- Cook the French toast: Melt the salted butter in a large frying pan over medium heat. Dip each sandwich into the egg mixture, ensuring both sides are coated, letting excess drip off, then press both sides into the coconut flakes to coat thoroughly. Place the coated sandwiches in the pan and fry until golden brown and crispy, about 2 minutes per side. Remove from the pan and keep warm.
- Serve: Plate the coconut French toast sandwiches and generously drizzle with the warm coconut syrup. Enjoy immediately for a rich and flavorful breakfast or brunch treat.
Notes
- Use day-old bread such as brioche or challah for best texture and to avoid sogginess.
- Warming the cream cheese slightly makes it easier to mix with the caramelized bananas.
- Adjust the sugar in the syrup and filling to taste if you prefer a less sweet dish.
- Optional cinnamon and vanilla add warm flavor notes but can be omitted if desired.
- To make this recipe vegan, substitute cream cheese with a vegan alternative, eggs with a plant-based egg substitute, and butter with a vegan butter or oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
