DON CARMEN'S BATTER-FRIED FRENCH TOAST

1 (1 lb, about 8 inches long) rectangular loaf unsliced challah or egg bread
1 large ripe banana, sliced
4 large eggs
1 1/2 cups milk
1/2 cup sifted all-purpose flour
1/4 cup sugar
1 tsp vanilla extract
2 tbsp butter
TO SERVE:
ground cinnamon (optional)
maple syrup (optional)

With bread knife, trim short ends from challah. Cut bread crosswise into four 1 1/2-inch-thick slices.

With small sharp knife, on one edge of each bread slice, make an incision horizontally to center of bread to create a pocket. Stuff each pocket with one fourth of the banana slices, being careful not to poke a hole through the top or bottom of the bread.

In pie plate or shallow dish, beat 3 eggs and 1/2 cup milk.

In medium-size bowl, beat remaining egg with wire whisk. Gradually beat in remaining 1 cup milk, the flour, sugar, and vanilla until smooth.

In large skillet, heat 1 Tbsp butter over medium heat.

Dip stuffed bread slices into egg-milk mixture, and then into flour mixture until bread is saturated. Reduce heat to low and fry bread slices, turning once to brown both sides-about 7 minutes on each side. If necessary, cook French Toast in batches, using more butter as needed.

TO SERVE:
Sprinkle slices with cinnamon, if desired. Cut slices in half diagonally and place 2 halves onto each serving plate. Serve immediately. Add maple syrup, if desired,

Servings: 4
Source: Country Cooking Magazine, Summer 1994