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Banana Split French Toast
Banana Split French Toast Eileen Goltz | Dairy
1 hour 40 minutes
20 minutes
16 slices (8 servings)

  • 1 (10 oz.) jar maraschino cherries
  • 1 (16 oz.) loaf French bread
  • 1 (8 oz.) package cream cheese, softened
  • ¼ cup powdered sugar
  • 3 eggs
  • ⅔ cup milk
  • 2 Tablespoons butter or margarine
  • 4 large bananas
  • Prepared whipped topping
  • Chocolate-flavored syrup

  1. Drain cherries; discard juice or save for another use. Halve 8 cherries for garnish; set aside. Chop remaining cherries.
  2. Cut off and discard ends of bread; slice remaining loaf into 16 (1/2-inch) pieces.
  3. In an electric mixer beat the cream cheese and powdered sugar at until creamy. Stir in the chopped cherries. Set aside.
  4. In a small bowl combine the eggs and milk and beat to combine. Dip the bread slices in the egg mixture, coating both sides.
  5. Melt 1 Tablespoon butter in a large skillet over medium heat. Cook bread slices in batches, using more margarine when needed. Cook until golden, turning to cook both sides. Keep the cooked French toast in a 180°F oven to keep it warm.
  6. Slice bananas in half lengthwise, then in half again crosswise. Gently spread 2 Tablespoons cream cheese mixture onto each slice of French toast; top with banana quarter.
  7. Serve topped with whipped topping and reserved cherry halves; drizzle with chocolate syrup.