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1
In a large, shallow bowl, using a fork, beat the eggs until lightly frothy.
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2
Stir in the milk; set aside.
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3
Peel the bananas into a small bowl and mash them with a fork.
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4
Stir in the walnuts and nutmeg.
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5
Spread the banana-walnut mixture evenly over half the bread slices, leaving a 1/4-inch border uncovered on all edges.
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6
Top with the remaining bread slices and press down gently to seal.
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7
Place 2 sandwiches in the egg mixture and press down gently.
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8
Turn gently and let soak for a moment, until evenly saturated on both sides.
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9
Remove from the bowl and repeat with the remaining 2 sandwiches.
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10
In a frying pan or on a griddle large enough to hold all the sandwiches at once, melt 2 tablespoons of the butter over medium heat.
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11
Add the sandwiches and fry until the undersides are golden brown, about 2 minutes.
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12
Cut the remaining 2 tablespoons butter into several pieces and dot them around the pan.
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13
Flip the sandwiches with a spatula and fry until the second side is browned, about 2 minutes longer.
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14
Place the French toast on warmed individual plates.
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15
Using a small, fine sieve, lightly dust the tops with confectioners sugar.
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16
Serve hot, with jam or maple syrup.
