Prep 5 mins
Cook 7 mins
I love it because when you bite into it - hmmmmmmm - the tast of banana smothered in maple syrup is hard to explain.
- 1⁄2 cup unsalted butter
- 1⁄4 cup maple syrup
- 2 loaves brioche bread (or other slightly sweet egg bread, 6-inch-long) or 2 loaves challah (or other slightly sweet egg bread, 6-inch-long)
- 2 -3 whole ripe, firm bananas, peeled
- 8 large eggs
- 2 very ripe bananas, chopped
- 2 cups heavy cream
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoons canola oil
- Combine the butter and maple syrup in the bowl of a food processor fitted with the metal blade.
- Process until very smooth.
- Scrape the maple butter into a serving bowl and set aside.
- Trim and discard the ends from each loaf of bread (Toss the ends off the back deck for the birds).
- Using a long, narrow object (such as a sharpening steel or a wooden spoon handle), pierce a hole through the center of each loaf of bread, pushing out slightly to make the hole large enough to push a banana through.
- Push a banana into the hole until it protrudes out of both ends of the bread.
- (If one banana is too short, add a portion of another banana.) Trim off the banana ends to set the banana flush with the bread end.
- Using a sharp knife, cut each loaf of bread into 1-inch-thick slices.
- Place the eggs, chopped bananas, and cream in a blender and process to combine.
- Add the sugar, cinnamon, and nutmeg and process to a smooth batter.
- Add the vanilla and process to incorporate.
- (If batter seems too thick, add milk, a tablespoon at a time.) Pour the batter into a large, shallow bowl or pan.
- Preheat the over to 350 degrees F.
- Using a pastry brush, lightly coat a nonstick griddle with some of the oil.
- Place the griddle over medium heat.
- Working with one slice at a time, dip the banana-stuffed bread into the batter, allowing excess batter to drip off.
- Place the battered bread onto the hot griddle and cook for about 2 minutes per side or just until golden.
- Transfer the cooked slices to a cookie sheet.
- When all of the bread has been cooked, place the cookie sheet in the preheated oven and bake for about 5 minutes or until the bread is cooked in the center.
- Serve hot with reserved maple butter.
- Note: You can cook the French toast early in the day and reheat it in the oven just before you are ready to serve.
- Maple butter keeps very well, tightly covered and refrigerated or frozen.
- It can be used on pancakes, waffles, or toast.
- Double Note: I know it sounds like a lot of work- but it gets quicker each time you make this.
- Not only is it a perfect way to impress company- but it will impress a finicky child.
- If all else fails- just tell everybody it's a favorite breakfast of Kings (as you point to your black velvet oil painting of Elvis hanging over the kitchen sink>).
Well, this was an interesting experience!! I was intrigued by the recipe, but found it to be far more labor-intensive than the end result warranted. While the taste of this dish was quite good- I AM sitting here stuffed to the gills as I type this!- it came out kind of funny looking, and not impressive as I had hopped. View a picture of it here: [url=http://www.pbase.com/image/1031595]Banana Stuffed French Toast[/url]. I didn't submit it under the recipe itself because I'm not quite certain that this is the way it is 'supposed' to look. All in all, a tasty dish! But the final appearance, a kitchen stacked with dishes, and far more then 20 minutes prep/cook time made this only a three-star meal.
This has really good flavor. I had to improvise a little, since I didn't have bread in a loaf form. I cut large slices in the center and stuffed the banana slices in. You're right, the banana and maple go very well together (I skipped the butter). I also skipped the oven part and subbed milk for the cream. This is especially good for banana lovers, and is so much better than just putting raw banana slices on top of your french toast.