Name: Banana-Stuffed French Toast with Streusel Topping
Ingredients: 2 tb Plus 1/4 cup (1/2 stick) unsalted butter; 2 tb Plus 1/2 cup sugar; 2 tb Water; 2 lg Ripe bananas, peeled, cut into 1/2-inch-thick rounds; 1 Unsliced loaf egg bread (1-pound), ends trimmed, bread cut into 6 slices (each about 1-1/2 inches thick); 2 c Milk (do not use low-fat or nonfat); 6 lg Eggs; 2 1/2 ts Ground cinnamon; 1/4 ts Vanilla extract; 1 1/2 c Thinly sliced almonds, toasted; 1/4 c (packed) golden brown sugar; 1/4 c Quick-cooking oats; 2 tb All purpose flour; Maple syrup

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Breakfast	6	Servings

INGREDIENTS

2	tb	Plus 1/4 cup (1/2 stick) unsalted butter
2	tb	Plus 1/2 cup sugar
2	tb	Water
2	lg	Ripe bananas, peeled, cut into 1/2-inch-thick rounds
1		Unsliced loaf egg bread (1-pound), ends trimmed, bread cut into 6 slices (each about 1-1/2 inches thick)
2	c	Milk (do not use low-fat or nonfat)
6	lg	Eggs
2 1/2	ts	Ground cinnamon
1/4	ts	Vanilla extract
1 1/2	c	Thinly sliced almonds, toasted
1/4	c	(packed) golden brown sugar
1/4	c	Quick-cooking oats
2	tb	All purpose flour
		Maple syrup

INSTRUCTIONS

TOPPING
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&deg;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 sheets. 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 minutes. Transfer toast to plates. Serve hot with maple syrup.
Bon App.tit December 1996
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997

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