Banana Stuffed French Toast With Banana Cream Recipe

1. 1

   Slice the loaf as follows: cut bread in 1/2-inch slices and then make pockets in bread by cutting slice down through slice not all the way through.

2. 2

   Peel the bananas and cut each one into 3 lengthwise slices; if you're using large bananas, cut them in half first.

3. 3

   Lay 3 slices inside each pocket, making a banana sandwich.

4. 4

   Sprinkle the tops of the bananas with a Tbsp.

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   of brown sugar and about 2 Tbsp.

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   of minced nuts.

7. 7

   In a large bowl, lightly whisk the Large eggs till frothy, then whisk in the lowfat milk, sugar and vanilla.

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   Set aside.

9. 9

   Put 1 Tbsp.

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    of the butter in a skillet just slightly larger than your bread and place it on the burner with the heat off.

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    Make the banana cream: Mash the banana with a potato masher and scrape it onto a plate.

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    Cover with plastic and place in the freezer.

13. 13

    Pour the cream into the same bowl you mashed the banana in and beat it with an electric mixer till it holds soft peaks.

14. 14

    Add in powdered sugar and beat till it stiffens a little more, then beat the banana in on low speed.

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    Cover and chill.

16. 16

    Begin heating the butter over medium heat.

17. 17

    Once it has melted, quickly rewhisk the egg mix, then dip both sides of the sandwich into it, letting it saturate for 5 to 6 seconds.

18. 18

    Place the sandwich in the skillet and fry over medium heat for 2 to 3 min on each side till golden.

19. 19

    If you would like to serve these all at once, put them on serving plates and hold in a preheated low oven.

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    Add in another Tbsp.

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    of butter to the skillet and repeat for the remaining sandwiches.

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    This can be done with a larger skillet, but may cause some smoking from butter.

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    Serve warm with maple syrup and a big dollop of the banana cream on top.

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    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.