April 11, 2010

STUFFED FRENCH TOAST


 
2 or 4 slices sourdough bread, depending on size, cut 1 inch thick
1 banana
1 egg
1/4 c. milk
1/2 tsp. vanilla
1/2 c. sugar
1 tsp. cinnamon
1/2 c. sugar
1 tsp. cinnamon
Oil or shortening for frying
Whipped butter 
Maple syrup 
 
Cut 2-inch pocket in one side of each bread slice. Cut bananas in half crosswise. Split each piece lengthwise. Remove peel. Stuff 2 pieces in each pocket of bread, depending on size. (If bread slices are small, use 4 and stuff 1 piece banana in each pocket.)Mix egg, milk and vanilla until well blended. Mix sugar and cinnamon. Heat about 4 inches of oil in deep fryer or deep saucepan to 350 degrees.
Dip stuffed bread into egg and milk mixture, soaking a few minutes to penetrate into bread. Fry about 3 minutes until lightly browned, turning to brown both sides. Drain on paper towels on cake rack.
Sprinkle with sugar and cinnamon. Serve immediately. Spread with whipped butter and serve with maple syrup, if desired. 2 servings. (For 4 servings, double the amount of bread, bananas, egg, milk and vanilla.)

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