Banana Pudding French Toast Crunch Pockets

Ingredients

Filling

• 12 thick brioche slices
• 2 ripe bananas
• 2 oz cream cheese, softened
• ¼ cup prepared vanilla pudding
• ½ tsp vanilla extract
• ¼ tsp cinnamon

Coating

• 1 cup Cinnamon Toast Crunch cereal
• 2 eggs
• ½ cup whole milk
• 1 tbsp brown sugar
• 2 tbsp butter

Drizzle and finish

• ¼ cup prepared vanilla pudding
• 2 tbsp condensed milk
• 1–2 tbsp milk
• ¼ cup crushed vanilla wafers, 1 tbsp powdered sugar, and 2 tbsp cereal crumbs reserved from the coating
• 2 tbsp prepared caramel sauce, optional

Step by step

1. Mash one banana and mix with cream cheese, ¼ cup pudding, vanilla, and cinnamon. Chill 10 minutes.
2. Crush the cereal coarsely. Reserve 2 tbsp for the finish and use the rest to coat the pockets.
3. Flatten the brioche slices. Spread one-sixth of the filling, about 2–3 tbsp, onto each of six slices, add thin slices of the second banana, top with the remaining bread, and seal the edges with a fork.
4. Whisk eggs, milk, and brown sugar. Dip the pockets quickly on both sides, then press into the cereal crumbs.
5. Melt the butter in a large nonstick skillet over medium-low heat. Cook in two batches for 3–4 minutes per side until golden, crisp, and the egg coating is fully set; reduce the heat if the cereal browns too quickly.
6. Stir the remaining pudding with condensed milk and enough milk to drizzle. Finish with pudding drizzle, measured wafer crumbs, reserved cereal crumbs, and powdered sugar. Add the optional caramel sauce if using.

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