Ingredients:

  • 4 oz Cream Cheese, full fat, softened
  • 2 Tbsp Granulated Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Vanilla Extract (Filling)
  • 2 medium Ripe Bananas, sliced thinly
  • 3 large Eggs
  • 1/2 cup Milk or Half-and-Half
  • 1 Tbsp Light Brown Sugar, packed
  • 1 tsp Vanilla Extract (Custard)
  • Pinch Nutmeg, freshly grated
  • Pinch Salt
  • 8 slices Brioche Bread, day-old (at least 1 inch thick)
  • 3 Tbsp Unsalted Butter
  • 1 Tbsp Vegetable Oil or Canola Oil

Instructions:

  1. Prepare the Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, cinnamon, and vanilla extract. Whisk until completely smooth and lump-free. Set aside.
  2. Slice the Bananas: Slice the two medium bananas into thin, even rounds (about 1/8 inch / 3 mm thick).
  3. Prepare the Bread Pockets: Take a slice of brioche. Using a sharp knife, carefully cut a deep pocket into the center of the bread, stopping about 1/2 inch (1 cm) from the edges and the bottom crust. Do not cut through the sides or bottom.
  4. Fill and Seal: Gently spoon or pipe 1–2 tablespoons of the cream cheese mixture into the bread pocket. Layer 4–5 banana slices over the cream cheese. Gently press the edges of the bread slice together to seal the filling inside. Repeat for all eight slices.
  5. Make the Custard: In a shallow dish, whisk together the eggs, milk, brown sugar, vanilla, nutmeg, and salt until the mixture is uniform and slightly frothy.
  6. Soak the Toast: Gently place one stuffed slice into the custard mixture. Soak for only 15–20 seconds per side. Brioche is very porous; over-soaking will cause the bread to disintegrate.
  7. Heat the Pan: Heat the butter and oil in a frying pan or griddle over medium-low heat. The oil raises the smoking point of the butter, preventing burning.
  8. Cook Slowly: Carefully place the soaked stuffed toast slices onto the preheated pan (do not overcrowd). Cook for 4–6 minutes per side, pressing gently down with the spatula occasionally, until the exterior is deep golden-brown and crisp. The low heat ensures the internal filling melts.
  9. Serve Hot: Remove from the pan and serve immediately while the filling is warm and gooey. Dust with icing sugar or cinnamon sugar.