Recipe

Banana-stuffed French Toast With Streusel Topping Recipe

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Ingredients

1/2 c sugar .
2 tbsps sugar .
1/4 tsp vanilla extract .
6 tbsps unsalted butter, divided use .
2 tbsps water .
1/4 c packed golden brown sugar .
1/4 c quick-cooking oats .
2 c milk (do not use low-fat or nonfat) .
1 1/2 c thinly sliced almonds, toasted .
2 1/2 tsps ground cinnamon .
6 large eggs .
2 tbsps all-purpose flour .
maple syrup .
2 large ripe bananas, peeled, cut into 1/2-inch-thick rounds .
1 lb unsliced loaf egg bread, ends trimmed, bread cut into 6 slices (each about 1 1/2 inches thick)

Directions

Step #1 Melt 2 tbsps butter in heavy large skillet over med-heat/flame.
Step #2 Add 2 tbsps sugar & 2 tbsps water & stir until sugar dissolves.
Step #3 Continue stirring until mixture is foamy, about 2 mins.
Step #4 Add bananas; cook this until tender, stirring every once in awhile, about 5 mins.
Step #5 Transfer to small bowl; cool.
Step #6 (Can be prepared 4 hrs ahead.
Step #7 Cover up & chill in the fridge.
Step #8 ).
Step #9 Preheat oven to 350°F Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread & creating pocket that leaves 3 sides of bread intact.
Step #10 Divide banana mixture equally among pockets in bread.
Step #11 Whisk milk, eggs, 1/2 tsp cinnamon, vanilla & 1/2 c sugar in large bowl to mix.
Step #12 Pour into large glass baking dish.
Step #13 Place bread in egg mixture; let soak 10 mins, turning every once in awhile.
Step #14 Place almonds in shallow bowl.
Step #15 Carefully remove bread from egg mixture & coat both sides with almonds.
Step #16 Place bread on heavy large baking sheet.
Step #17 Mix brown sugar, oats, flour & remaining 2 tsps cinnamon in medium bowl.
Step #18 Add remaining 1/4 c butter & rub in, using fingertips, until moist clumps form.
Step #19 Sprinkle top topping over bread.
Step #20 Bake French toast until topping is golden brown & filling is hot, about 25-30 mins.
Step #21 Transfer toast to plates.
Step #22 Serve hot with maple syrup.
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