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1
Melt 2 tablespoons butter in heavy large skillet over medium heat.
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2
Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
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3
Continue stirring until mixture is foamy, about 2 minutes.
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4
Add bananas; cook until tender, stirring occasionally, about 5 minutes.
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5
Transfer to small bowl; cool.
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6
(Can be prepared 4 hours ahead.
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7
Cover and chill.
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8
).
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9
Preheat oven to 350F
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10
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.
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11
Divide banana mixture equally among pockets in bread.
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12
Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend.
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13
Pour into large glass baking dish.
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14
Place bread in egg mixture; let soak 10 minutes, turning occasionally.
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15
Place almonds in shallow bowl.
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16
Carefully remove bread from egg mixture and coat both sides with almonds.
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17
Place bread on heavy large baking sheet.
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18
Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
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19
Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form.
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20
Sprinkle topping over bread.
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21
Bake French toast until topping is golden brown and filling is hot, about 25-30 minutes.
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22
Transfer toast to plates.
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23
Serve hot with maple syrup.
