Choose sturdy bread so the slices can hold the banana filling and egg custard without tearing. The sandwiches cook over moderate heat, giving the centers time to warm before the outsides become too dark. This recipe makes four filled slices.
Serves: 4
Prep: 15 minutes
Cook: 15 minutes
Ingredients
- 8 slices thick-cut sandwich bread or brioche
- 2 ripe but firm bananas, thinly sliced
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of fine salt
- 1 tablespoon unsalted butter, plus more as needed
- Maple syrup, to serve
Method
- Lay out four slices of bread. Divide the banana slices among them and sprinkle with cinnamon. Top with the remaining bread and press gently around the edges.
- Whisk the eggs, milk, vanilla, and salt in a shallow dish wide enough to fit a sandwich.
- Warm a large skillet or griddle over medium-low heat and melt a little butter across the surface.
- Dip each sandwich into the egg mixture for several seconds per side. Let excess custard drip back into the dish.
- Cook two sandwiches at a time for 3 to 4 minutes per side, pressing gently with a spatula, until golden and the center is hot.
- Transfer to plates and serve with maple syrup. Add more butter to the pan between batches if needed.
Variations
Use thinly sliced strawberries instead of banana, or add 1 tablespoon peanut butter inside each sandwich. If the bread is thin, use a single slice folded around the filling rather than stacking two.
Storage and reheating
Serve immediately for the best texture. Refrigerate any cooked leftovers in a covered container for up to 3 days. Reheat in a skillet or toaster oven until hot; avoid stacking while warm or the crust softens.
For a calm breakfast plan, read breakfast prep for early mornings and the grocery list for a week of breakfasts. Schedule the ingredients in the Lucru Home meal planner before the weekend.
