Bourbon Banana Stuffed French Toast

Heat oven to 350 F. Place sliced bananas onto a non-stick baking sheet and bake for 20 minutes or until the bananas start to gently caramelize. Remove from oven and let them cool slightly.

While the bananas are baking, prep your bread. Take each slice of brioche and lay the slice flat on your work surface. Using a sharp pointed and serrated knife, as if you were slicing the bread horizontally, insert the knife into the bread and slice a small pocket into the middle of the bread. Make sure you don’t puncture all the way through the bread. Repeat with each slice of brioche. Set aside momentarily.

In a bowl, mix together cooled bananas, bourbon, cinnamon, half of the pecans, and cream cheese until smooth. With a spoon or knife, or a piping bag with a round tip, spread/squirt the filling into the pocket of each bread slice.

Heat a non-stick sprayed pan over medium to medium-high heat.

In another shallow bowl whisk together, milk, eggs and vanilla. Dip each slice of stuffed brioche into the egg wash and place into the heated pan. Cook until the bottom side is deep golden brown. Flip and cook the other side until browned. Serve immediately with additional bananas and chopped pecans on top. Top with maple syrup.