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Stuffed French Toast 2

From Polynesian Village Resort at Disneyworld

Four 1-inch-thick slices sourdough bread, cut from an oval loaf
2 large bananas (8 ounces each) peeled, halved lengthwise, then crosswise
2 large eggs
1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter
2 tablespoons vegetable oil or solid shortening
1/3 cup granulated sugar mixed with 1 teaspoon ground cinnamon
Whipped butter, maple syrup

Cut a 2 to 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 a large skillet, melt butter and oil over medium heat. Dip both sides of bread into egg mixture. (Don't let bread get too soggy). Fry about 2 minutes per side until lightly browned. Drain on paper towels on a wire rack. Serve hot, with the cinnamon-sugar mixture and butter and syrup on the side.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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