Ingredients Jump to Instructions ↓

  1. 2 tb Plus 1/4 cup (1/2 stick)

  2. 2 tb Plus 1/2 cup sugar

  3. 2 tb Water

  4. 2 lg Ripe bananas, peeled, cut 1/2-inch-thick rounds

  5. 1 ea Unsliced loaf egg bread

  6. 1-pound

  7. 6 slices -(each about 1-1/2 inches -thick)

  8. 2 c Milk

  9. 6 lg Eggs

  10. 2 1/2 ts Ground cinnamon

  11. 1/4 ts Vanilla extract

  12. --TOPPING-- 1 1/2 c Thinly sliced almonds,

  13. -toasted 1/4 c (packed) golden brown sugar

  14. 1/4 c Quick-cooking oats

  15. 2 tb All purpose flour

  16. 2 tablespoons butter in heavy large skillet over medium heat. Add

  17. 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to

  18. 350?F. Using small sharp knife, cut 2-inch-long slit in

  19. 1 side of each bread slice, cutting

  20. 3/4 of way through bread and creating pocket that leaves

  21. 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs,

  22. 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak

  23. 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining

  24. 2 teaspoons cinnamon in medium bowl. Add remaining

  25. 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Instructions Jump to Ingredients ↑

  1. Bon App?tit December 1996 --


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