Ingredients
- 1/4 c. butter
- 1/4 c. brown sugar - (packed)
- 1/2 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 4 x hard ripe bananas sliced 1/4" rounds
- 1 x unsliced loaf sourdough cut into 8 slices about 1" thick
- 1/4 c. brown sugar
- 1/4 c. old-fashioned oats
- 2 Tbsp. all-purpose flour
- 1/4 c. butter
- 1/2 tsp grnd nutmeg
- 2 1/2 c. lowfat milk
- 6 lrg Large eggs
- 1 Tbsp. grnd cinnamon
- 1 tsp grnd nutmeg
- 1 tsp vanilla extract Maple syrup for accompaniment
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Baked Banana Stuffed French Toast With Streusel
Servings: 8
Directions
- Heat first four stuffing ingredients in a large saute/fry pan. Simmer on low heat for a few min. Add in bananas and saute/fry for 5 more min. Transfer to a bowl and cold.
- Using a small paring knife, cut a slit into one side of the bread to make a pocket - do not go through the other 3 sides of the bread. Repeat with the remaining bread slices. Use a tsp. to stuff the banana mix into the bread pockets. Set aside.
- Combine the topping ingredients till crumbly; place in another large shallow bowl.
- Combine the batter ingredients together and beat well. Pour into a 15- by 10- by 1-inch baking pan. Arrange the stuffed bread slices in the batter and let soak for 10 min. Turn and soak for 10 more min.
- Generously grease another 15- by 10- by 1-inch baking pan (or possibly set stuffed bread slices onto a sheet of waxed paper, wash and dry baking pan and then grease).
- Dip one side of each stuffed bread into the sliced almonds and place almond-side up on the greased baking sheet. Repeat with remaining slices. Sprinkle any remaining almonds over the 8 slices. Sprinkle the streusel topping proportionately over the 8 slices.
- Bake in a preheated 400 degrees oven for about 25 min or possibly till golden. Serve with maple syrup.
- This recipe yields 8 servings.
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