You can also try this with peaches or apples with cinnamon; strawberries with dark chocolate; or even mango with vanilla! Or serve it with coffee spiked with hazelnut syrup.
Prep Time 10 minutes
Cooking Time 10 minutes
8 slices carrot bread, white bread,
or whole-wheat bread
4 eggs, beaten with
2 cups hazelnut-flavored coffee creamer
1/4 cup unsalted butter
1/2 cup chocolate hazelnut spread
For the filling
1 (225-gram) bar cream cheese, softened
4 bananas, diced
1 Make 4 sandwiches using 2 slices of bread each. Pair the slices that come side-by-side in the bag. Slice each pair in half horizontally or diagonally.
2 Prepare the filling: Beat cream cheese until light and fluffy. Fold in diced bananas carefully, making sure the bananas don't get mushy in the process.
3 Place a spoonful of the banana filling on one side of one bread slice and top with the other half. Using a slotted spoon, dip sandwich fully in beaten eggs.
4 Melt butter in a shallow nonstick pan and place egg-coated sandwich in the pan. Cook over medium-low heat until golden, then flip to cook the other side for few more minutes until caramel in color. Repeat procedure with the remaining sandwiches.
5 Place chocolate hazelnut spread in a microwaveable bowl and heat for 15 to 20 seconds on medium-high power. Serve on the side.
Photography by Patrick Martires | Styling by Paulynn Chang Afable | Props from Living Well
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