Banana French Toast

A breakfast treat on the EGG.

30 Minutes
30 Minutes



  • 2 thick (1-1/2 inch) slices Italian bread 
  • eggs 
  • 1 tablespoon (15 ml) butter 
  • 1/4 cups (60 ml) half and half 
  • 1/2 teaspoons (2.5 ml) cinnamon 
  • 1 teaspoon (5 ml) vanilla extract 
  •  Powdered sugar (for serving) 
  •  Maple syrup (for serving) 


  • 1/4 cups (60 ml) half and half 
  • 1/2 cups (120 ml) ricotta cheese 
  • 2 tablespoons (30 ml) powdered sugar 

Caramelized Bananas

  • 1 tablespoon (15 ml) brown sugar 
  • 1/4 teaspoons (1.3 ml) cinnamon 
  • banana, sliced 
  • 1 tablespoon (15 ml) butter 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Stir-Fry and Paella Grill Pan

This 4 quart/3.8 liter pan is perfect for creating traditional paella recipes as well as delicious s...

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Step 1

In a medium bowl, whisk together ricotta, half and half and powdered sugar until creamy.

Step 2

In a separate bowl, whisk together eggs, half and half, cinnamon and vanilla extract.

Step 3

Make a slit halfway through each bread slice with a knife - this will be the "pocket" for the filling. Soak bread in the egg mixture for 5-7 minutes or until soggy, flipping half way through.

Step 4

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 5

Melt 1 tablespoon (15 ml) butter in a Half Moon Cast Iron Griddle. Toast bread in the skillet for 7 minutes, flipping occasionally, until each side is lightly browned. Remove from heat and set aside.

Step 6

Melt 1 tablespoon (15 ml) butter in a Paella Pan. Add bananas. Sprinkle bananas with brown sugar and cinnamon. Cook, flipping occasionally, for 4 minutes or until bananas are slightly browned.

Step 7

Fold bananas into the ricotta mixture. Spoon the mixture into the slit in each piece of bread. Drizzle with maple syrup and a dash of powdered sugar. Enjoy!

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