Banana Stuffed French Toast

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Banana Stuffed French Toast

 

2 firm-ripe bananas

4 large eggs

3/4 cup milk

3 tablespoons Cointreau or Grand Marnier

Grated zest of 1 orange

1/2 teaspoon cinnamon

1 tablespoon brown sugar

Pinch of salt

1 large loaf of challah, brioche or Italian bread

2 tablespoons unsalted butter

Confectioners' sugar for dusting

Maple syrup

 

Cut the bananas into 1/4-inch thick diagonal slices. Whisk together the

eggs, half-and-half, milk, liqueur, orange zest, cinnamon, brown sugar,

and salt. Set aside.

Slice off the heels of the bread and discard. Cut the loaf into eight

1-inch pieces. Then cut bread slices horizontally, nearly in half,

leaving one edge intact to create a pocket. Fill each bread pocket with

4 more banana slices. Place the stuffed bread in a large deep baking

dish in one layer. Pour the egg mixture over them, and allow to soak 5

minutes on each side, until all liquid is absorbed.

 

Heat the butter in a large, nonstick skillet over medium heat. Cook the

toast in batches (adding more butter, if necessary), about 5 to 6

minutes per side, until golden brown. Transfer the cooked slices to a

baking sheet in a warm (250 degree F oven). Place 2 pieces of toast on a

plate, dust with confectioners' sugar and serve with warm maple syrup.

 

Serves 4