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1
In a large heavy skillet, melt the butter over medium heat.
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2
Add the 2 Tbsp sugar and water and stir until the sugar dissolves.
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3
Continue, stirring until the mixture is foamy, about 2 minutes.
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4
Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
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5
Transfer to a small bowl and let cool.
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6
The bananas can be prepared up to 4 hours ahead.
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7
Cover and refrigerate for up to 4 hours.
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8
Preheat oven to 350F Using a sharp knife, cut a 2-inch long slit in one side of each bread slice, cutting 3/4th of the way through the bread to make a pocket.
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9
divide the banana mixture equally among the pockets in the bread.
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10
In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar.
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11
Whisk until blended.
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12
Pour into a large glass baking dish.
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13
Place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
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14
Put the almonds in a shallow bowl.
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15
Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
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16
Place the bread on a large insulated baking sheet or two stacked baking sheets.
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17
To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together.
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18
Add the butter and rub it in with your fingertips until moist clumps form.
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19
Sprinkle the topping over the bread.
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20
Bake until the topping is golden brown and the filling is hot, about 25 minutes.
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21
If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze.
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22
To reheat, place the foil packages on a baking sheet in a preheated 350F oven and bake for 15 to 20 minutes.
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23
Transfer the toast to warm plates and serve hot, with Maple syrup.
