Banana and Bacon Stuffed French Toast

Paula Deen recipe from Smithfield.com.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  smithfield bacon, cooked until crisp
• 1  lb  brioche bread (substitute egg bread)
• 3 -4  bananas, sliced lengthwise (each banana should yield 4 slices)
• 1 (8 ounce) package mascarpone (substitute cream cheese)
• 6  eggs
• 1⁄2 cup milk
• 1⁄2 cup heavy cream
• 1⁄8 teaspoon ground cinnamon
• 1⁄4 teaspoon vanilla extract
• 1  teapoon orange zest
• 1  pinch salt
• 1  pinch pepper
• 6  tablespoons butter
•  fresh maple syrup, warm
• 1  pint  of fresh berries (to garnish)
•  powdered sugar, for dusting

Directions

1. Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.
2. Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.