Caramelized Banana Cheesecake Stuffed Coconut French Toast

Caramelized Banana Cheesecake Stuffed Coconut French Toast

Caramelized Banana Cheesecake Stuffed Coconut French Toast

Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 4

Golden brown, coconut crusted french toast, stuffed with caramelized banana cheesecake and smothered in coconut syrup!

    For the coconut syrup:
  • 1 (14 ounce) can coconut milk
  • 1/2 cup sugar
  • For the caramelized banana cheesecake filling:
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 ripe banana, peeled and sliced
  • 8 ounces cream cheese, warmed
  • For the french toast:
  • 3 large eggs
  • 1/4 cup coconut milk
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cup sweetened coconut flakes
  • 8 slices bread (brioche, challah, french bread, or italian bread)
  • 2 tablespoons salted butter
    For the coconut syrup:
  1. Heat the coconut milk and sugar in a small saucepan and simmer until the sugar has melted, about 5 minutes.
  2. For the caramelized banana cheesecake filling:
  3. Melt the butter and brown sugar in a pan over medium heat until the sugar has melted into the butter and everything is simmering, about 5 minutes.
  4. Add the bananas, mix, bring back to a simmer and cook until the bananas are a nice golden brown and caramelized, about 5-10 minutes.
  5. Mix the caramelized bananas into the cream cheese.
  6. For the french toast:
  7. Mix the eggs, coconut milk, cinnamon, and vanilla and place in a wide bowl or dish.
  8. Place the coconut flakes in another wide bowl or dish.
  9. Divide the caramelized cheesecake mixture between the slices of bread forming sandwiches.
  10. Melt the butter in a frying pan over medium heat.
  11. Dip the sandwiches in the egg mixture to cover both sides, shake off the excess, and dip in the coconut flakes.
  12. Fry in the melted butter until golden brown, about 2 minutes per side.
  13. Enjoy the french toast smothered in coconut syrup.

Note: The coconut syrup can be made a day ahead and stored in the fridge.
Option: Serve topped with sliced fresh bananas or caramelized bananas.
Option: Serve topped with toasted coconut flakes.
Option: Serve topped with coarsely chopped macadamia nuts or cashews.
Option: Replace the coconut syrup with pineapple syrup or coconut and pineapple syrup.

Nutrition Facts: Calories 780, Fat 81g (Saturated 59g, Trans 0.3g), Cholesterol 232mg, Sodium 629mg, Carbs 78g (Fiber 8g, Sugars 40g), Protein 19g

Nutrition by: Nutritional facts powered by Edamam

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