Banana-stuffed French Toast With Streusel Topping

It cannot be emphasized enough that once a congregation votes a man in as an elder, they should cooperate with and submit to his leadership joyfully. Without a sincere intention and effort to cooperate with the leadership of the church, there is no point in electing elders to lead the congregation. Unless the elders are leading in an unbiblical or sinful way, uncooperative members are simply a bane to the local church and should seek fellowship elsewhere if their presence becomes divisive (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	French	Breakfast	6	Servings

INGREDIENTS

2	T	Plus 1/4 cup, 1/2 stick
		unsalted butter
2	T	Plus 1/2 cup sugar
2	T	Water
2		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		Eggs
2 1/2	t	Ground cinnamon
1/4	t	Vanilla extract
1 1/2	c	Thinly sliced almonds
		toasted
1/4	c	packed golden brown sugar
1/4	c	Quick-cooking oats
2	T	All purpose flour
		Maple syrup

INSTRUCTIONS

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 350Ã¸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 Apptit
December 1996  Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 776 Calories From Fat: 345 Total Fat: 40g Cholesterol: 226.7mg Sodium: 551.2mg Potassium: 653.3mg Carbohydrates: 86.7g Fiber: 8g Sugar: 32.9g Protein: 23.5g