Banana-Stuffed French Toast With Streusel Topping

"I'm a real fan of French toast, and I love making it in every possibly delicious way. I just came accross this recipe one day and decided to play with it a little to add a personal touch. I added rum and vanilla on the banana stuffing and it was wonderful. I'm posting the original recipe though. This is from Bonappetit December 1996 issue."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • 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°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 sheet. 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 25-30 minutes. Transfer toast to plates. Serve hot with maple syrup.

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RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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