Banana Stuffed French Toast With Streusel Topping
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons sugar, plus
- 1⁄2 cup sugar
- 2 tablespoons water
- 2 large ripe bananas, peeled and cut into 1/2 inch rounds
- 6 slices challah (1 1/2 inch thick) or 6 slices egg bread (1 1/2 inch thick)
- 2 cups milk
- 6 large eggs, at room temperature
- 1⁄2 teaspoon cinnamon
- 4 tablespoons pure vanilla extract
- 2 cups thinly sliced almonds
-
STREUSEL TOPPING
- 1⁄4 cup packed light brown sugar
- 1⁄4 cup quick-cooking oats
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 4 tablespoons unsalted butter, at room temperature
- maple syrup, for serving
directions
- In a large heavy skillet, melt the butter over medium heat. Add the 2 Tbsp sugar and water and stir until the sugar dissolves. Continue, stirring until the mixture is foamy, about 2 minutes.
- Add the bananas; cook until the bananas are tender, stirring occasionally, about 5 minutes.
- Transfer to a small bowl and let cool. The bananas can be prepared up to 4 hours ahead.
- Cover and refrigerate for up to 4 hours.
- Preheat oven to 350°F 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. divide the banana mixture equally among the pockets in the bread.
- In a large bowl, combine the milk, eggs, cinnamon, vanilla and the 1/2 cup sugar. Whisk until blended.
- Pour into a large glass baking dish. Place the bread slices in the egg mixture and soak for 10 minutes, turning several times.
- Put the almonds in a shallow bowl. Using a slotted metal spatula, transfer a slice of the bread to the bowl of almonds and coat both sides with the almonds.
- Place the bread on a large insulated baking sheet or two stacked baking sheets.
- To make the streusel in a small bowl, mix the brown sugar, oats, flour and cinnamon together. Add the butter and rub it in with your fingertips until moist clumps form.
- Sprinkle the topping over the bread.
- Bake until the topping is golden brown and the filling is hot, about 25 minutes.
- If you would like to feeze the french toast, let cool, wrap in aluminum foil and freeze. To reheat, place the foil packages on a baking sheet in a preheated 350°F oven and bake for 15 to 20 minutes. Transfer the toast to warm plates and serve hot, with Maple syrup.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0