Banana Pudding Stuffed French Toast


  • 1 (3-oz.) box vanilla pudding mix
  • 2 c. cold milk
  • ½ c. Cool Whip
  • 6 thick slices brioche or challah bread, preferably day old
  • 1 c. milk
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • Butter, for frying
  • Cool Whip, for garnish
  • Banana slices, for garnish
  • Maple syrup, for drizzling


  1. Make filling: In a large bowl, add pudding mix and pour over milk; whisk for two minutes, until mixture thickens. Let set for another 3 minutes to thicken more, then fold in Cool Whip. Transfer mixture to a piping bag and cut end so that the tip is a very small hole.
  2. In a shallow bowl, whisk together eggs, milk, vanilla, and salt.
  3. Stuff the bread: Using a paring knife (serrated if you’ve got one!), cut a slit into one side of the slice to create a pocket. Fill with banana pudding. Dunk both sides of bread into egg mixture and transfer to a plate while you heat your skillet.
  4. In a large skillet over medium heat, melt about 1 tablespoon butter. Working in batches, add as many bread slices that will fit and cook until golden on both sides, about 2 minutes. Transfer to a clean plate and repeat with remaining slices, adding more butter to skillet if needed.
  5. Dollop more Cool Whip onto each serving and garnish with banana slices. Serve warm with maple syrup for drizzling.

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