April 11, 2010

STUFFED FRENCH TOAST


 
4 (1 inch) thick slices sour dough bread
2 lg. bananas, halved lengthwise then crosswise
2 lg. eggs
1/2 c. milk
1 tsp. vanilla
2 tbsp. butter
2 tbsp. vegetable oil or shortening
1/3 c. sugar mixed with 1 tsp. cinnamon
Whipped butter
Maple syrup
 
Cut 2-3 inch pocket in one side of each bread slice. Carefully stuff pockets with 2 pieces banana. Beat eggs, milk and vanilla in a shallow dish.In large skillet melt butter and oil over medium heat. Dip both sides of bread in egg mixture. Fry 2 minutes per side until lightly browned. Drain on paper towels on wire rack. Serve hot sprinkled with cinnamon and sugar mixture and butter.

No comments: