| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | French | Brunch | 8 | Servings |
INGREDIENTS
| 3 | Eggs | |
| 4 | Egg whites | |
| 1 1/2 | c | Milk |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Salt |
| 1/4 | c | Brown sugar; packed |
| 1/2 | ts | Cinnamon |
| 1 | Egg bread; unsliced | |
| 2 | Bananas (medium); sliced | |
| 1 | c | Walnuts or pecans; chopped |
INSTRUCTIONS
In large bowl, whisk together eggs, egg whites, milk, vanilla and salt. In small bowl, combine sugar and cinnamon. Slice bread into slices 1 inch thick. Cut a deep pocket in each slice. Inside each pocket, place bananas in a single layer. Sprinkle brown sugar mixture over bananas. Place in greased 13 x 9 inch baking dish. Pour in egg mixture. Let stand 5 minutes. Turn each slice over. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Remove plastic wrap; sprinkle with nuts. Bake, uncovered, in preheated 350F oven 30 minutes or until golden. Contributor: The Best of Food, Marion Kanes Favourite Recipes, Toron Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis <accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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