Recipe by Pinaygourmet #345142
I'm a real fan of French toast, and I love making it in every possibly delicious way. I just came accross this recipe one day and decided to play with it a little to add a personal touch. I added rum and vanilla on the banana stuffing and it was wonderful. I'm posting the original recipe though. This is from Bonappetit December 1996 issue.
- 6 tablespoons unsalted butter, divided use
- 2 tablespoons sugar
- 1⁄2 cup sugar
- 2 tablespoons water
- 2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds
- 1 lb unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)
- 2 cups milk (do not use low-fat or nonfat)
- 6 large eggs
- 2 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon vanilla extract
- 1 1⁄2 cups thinly sliced almonds, toasted
- 1⁄4 cup packed golden brown sugar
- 1⁄4 cup quick-cooking oats
- 2 tablespoons all-purpose flour
- maple syrup
Directions See How It's Made
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves.
- Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes.
- Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.).
- Preheat oven to 350°F
- 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.
- Divide banana mixture equally among pockets in bread.
- Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish.
- Place bread in egg mixture; let soak 10 minutes, turning occasionally.
- Place almonds in shallow bowl.
- Carefully remove bread from egg mixture and coat both sides with almonds.
- Place bread on heavy large baking sheet. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl.
- Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread.
- Bake French toast until topping is golden brown and filling is hot, about 25-30 minutes. Transfer toast to plates. Serve hot with maple syrup.