Recipe: Banana-Stuffed French Toast

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From: Kelly~WA

Banana-Stuffed French Toast with Streusel Topping
Yield: 6 Servings

2 tb Plus 1/4 cup (1/2 stick) unsalted butter
2 tb Plus 1/2 cup sugar
2 tb Water
2 lg Ripe bananas, peeled, cut into 1/2-inch-thick rounds
1 ea Unsliced loaf egg bread(1-pound), ends trimmed,
bread cut into 6 slices (each about 1-1/2 inches thick)
2 c Milk (do not use low-fat or nonfat)
6 lg Eggs
2 1/2 ts Ground cinnamon
1/4 ts Vanilla extract

----TOPPING---
1 1/2 c Thinly sliced almonds, toasted
1/4 c (packed) golden brown sugar
1/4 c Quick-cooking oats
2 tb All purpose flour
Maple syrup

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add
2 tablespoons sugar and 2 tablespoons water and stir until sugar
dissolves.

Continue stirring until mixture is foamy, about 2 minutes. Add
bananas; cook until tender, stirring occasionally, about 5 minutes.
Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and
chill.)

Preheat oven to 350 F. Using small sharp knife, cut 2-inch-long slit in
1 side of each bread slice, cutting 3/4 of way through bread and creating
pocket that leaves 3 sides of bread intact. Divide banana mixture
equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon
cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into
large glass baking dish. Place bread in egg mixture; let soak 10
minutes, turning
occasionally.

Place almonds in shallow bowl. Carefully remove bread from egg
mixture and coat both sides with almonds. Place bread on heavy large
baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons
cinnamon in medium bowl.

Add remaining 1/4 cup butter and rub in, using fingertips, until moist
clumps form. Sprinkle topping over bread.

Bake French toast until topping is golden brown and filling is hot,
about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Bon App tit December 1996