Banana-Stuffed French Toast


1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1 Breadsmith Challah, cut into 1-inch-thick slices
2 tablespoons unsalted butter for skillet


Preheat oven to 350 degrees.
Cut banana into 1/4-inch-thick slices.
Whisk together half-and-half, eggs, vanilla, cinnamon and nutmeg.
Cut bread slices horizontally almost in half, leaving one edge intact.
Stuff each pocket with 4 banana slices.
Layer the bread slices in a shallow baking dish. Pour egg mixture over them.
Bake for 15 minutes. Turn the bread slices over occasionally so bread absorbs all liquid.
Cook slices in a skillet until golden.
Serves 4.

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