Monday, September 30, 2013

Banana-Stuffed French Toast

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  • 16 slices cinnamon-raisin bread 
  • 1/2 cup whipped cream cheese 
  • 4 large bananas, peeled and thinly sliced 
  • 4 tablespoons (1/2 stick) unsalted butter
  • 6 eggs 
  • 3/4 cup milk 
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 1/2 cup warm maple syrup, for serving


Preheat oven to 225°F. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.
Melt 2 Tbsp. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip 4 sandwiches into egg mixture to soak both sides, about 5 seconds. Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side, 3 minutes other side. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; do not stack. Serve hot with warm maple syrup.

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