The recipe . . .

Posted on June 22, 2006


Banana-Stuffed French Toast
serves 4
Adapted from Weekend Magazine, July/August 2006
Syrup
1 cup maple syrup
1 tbsp unsalted butter
1/4 tsp vanilla extract
1 cinnamon stick
French Toast
4 slices large (cut 1 inch deep) challah bread (or 8 smaller pieces, also 1 inch deep)
1 medium banana, sliced thin
4 large eggs
1/3 cup milk
1 tsp sugar
pinch of salt
pinch of nutmeg
3/4 tsp vanilla extract
Combine the syrup ingrediants in a small saucepan and simmer over medium heat for five minutes. Remove from heat and keep warm.
Preheat oven to 350 degrees.
Slice a pocket in the challah bread and slide 4-6 banana slices in each piece.
Using a large mixing bowl, combine the eggs, milk, sugar, salt, nutmeg and vanilla extract, whisking until well combined.
Place each slice of banana-stuffed challah in the batter, turning over to fully coat.
In a preheated and greased large skillet (I used butter), cook each slice of bread until golden on both sides (about 2 minutes per side).
Place browned slices in a greased baking pan (I used Pam for this step) and cook in the oven for about 8 minutes, until cooked throughout.
Drizzle syrup on before serving.

Read the full post at Cucina Bella, a family cooking blog.

This feed contains copyrighted photos and text from Cucina Bella. If you are not reading this material in a feeds aggregator or by e-mail subscription, the site you are viewing may be guilty of copyright infringement. Please contact sarah.caron (at) gmail (dot) com.

» Filed Under bread, breakfasts

Comments

3 Responses to “The recipe . . .”

  1. Cate on June 29th, 2006 11:31 am

    Mmmm, looks delicious!

  2. josephine on May 14th, 2008 1:55 pm

    This was delicious, Billy made this for me for Mother’s Day. He used texas toast bread instead though, it seemed to work well!

  3. Sarah Caron on May 15th, 2008 1:53 am

    Josephine, I am so glad you liked it! Now, I want to make this again . . . and hopefully get a better photo!

Leave a Reply