Every once in awhile I run into a recipe that I deem so yummy, I just have to make it and share it. This is one of those recipes. It just looks like it would be tasty. And of course it would.
Stuffed French toast in this family, is somewhat of a staple. It’s yummy, so my kids think they’re getting dessert. It doesn’t require syrup because it’s that good. (Although with this particular recipe, I’m very partial to homemade, warm strawberry syrup.) This particular recipe I came across while searching through the Food Network site for good recipes to bring to a women’s breakfast. I’ve altered it to make it a little easier.
You will need:
1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 (1-inch thick) slices day-old bread; I’ve also found that Peppridge Farms flavored bread (like cinnamon raisin or maple swirled) is a good substitute
2 tablespoons unsalted butter
Confectioners’ sugar for dusting
Directions:
Cut banana into 1/4-inch thick slices. In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg.
Cut bread slices horizontally almost in half, leaving 1 edge intact. Essentially, you’re making a pocket for your ‘stuffing’. Stuff each pocket with 4 to 6 banana slices. Important tip: do not overstuff. If you do, you’ll end up with banana innards all over your skillet. Tasty, but not the effect you’re going for here!
In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side. I find that using tongs and a spatula together to help flip the pieces works best. It’s somewhat of a trick, but after the first piece, you’ll get it.
Dust French toast with confectioners’ sugar.
Other Recipes to Try:
Oatmeal Waffles with Warm Apple Butter