Wednesday, February 08, 2006
Banana Stuffed French Toast
Makes a great Sunday morning breakfast. Not the healthiest thing in the world, but sooooo good.
2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 tsp cinnamon
1 egg
1/4 cup milk
1/2 tsp vanilla extract
oil for frying
whipped butter if desired
Maple syrup if desired
Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice.
Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket, again depending on size. Set aside.
Mix sugar and cinnamon. Set aside.
Mix egg, milk and vanilla until well blended.
Heat about 4 inches of oil in a pan to 350 F.
Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.
Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once. Top as desired.
Categories: breakfasts, kid_friendly
2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 tsp cinnamon
1 egg
1/4 cup milk
1/2 tsp vanilla extract
oil for frying
whipped butter if desired
Maple syrup if desired
Depending on the size of the bread slices, cut a 1 inch pocket in one side of the bread slice.
Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff 2 pieces in each pocket, again depending on size. Set aside.
Mix sugar and cinnamon. Set aside.
Mix egg, milk and vanilla until well blended.
Heat about 4 inches of oil in a pan to 350 F.
Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.
Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once. Top as desired.
Categories: breakfasts, kid_friendly
